Seena's Sunflower Bean Burgers


1 cup raw, unsalted sunflower seeds
1 300g package of firm tofu
1 cup canned red kidney beans, drained and rinsed
3 medium carrots
1 medium white onion
1 cup coarse wholegrain bread crumbs
¼ cup nutritional yeast (red star, baby!)
2 tbsp braggs liquid aminos (or tamari soy sauce)
2 tsp thyme
2 tsp ground sage
1 tsp iodized salt
¾ tsp fresh ground pepper
2 tsp dill weed
1 tbsp lemon juice
1 tbsp chopped garlic
¼ cup oil + 2 tbsp oil (for frying - use olive, canola or grapeseed)


Toast the sunflower seeds in a non-stick frying pan or toaster oven until just browned. Then pulse them in a food processor until coarsely chopped. Empty into large mixing bowl.

Drain and hand squeeze the tofu to remove some water, then pulse in food processor until coarsely chopped. Place in same mixing bowl with tofu. Pulse the kidney beans until coarsely chopped and put in mixing bowl.

Cut carrots into one-inch sections and cut onion in quarters, place in food processor and then pulse until coarsely chopped. (Seeing a trend?) Empty into mixing bowl. (How about now?)

Pulse two heels and two pieces of wholegrain bread until crumb-like and empty into mixing bowl. Now add all other ingredients to bowl except oil and mix well. Lastly, stir in the oil until all ingredients are in a thick batter-like consistency.

Press mixture into burger patties by hand.

Now fry in oil until browned on both sides. Makes about 10-12 good size patties. 

Serve in a whole grain bun, pita or wrap, or just on a bed of mixed greens. Delicious re-heated.