1 medium onion, quartered
1 medium carrot, peeled and coarsely grated (about 60g prepared weight)
420g can ‘no-salt, no-sugar’ red kidney beans, drained and rinsed in a colander under cold running water
220g pack smoked tofu, drained
75g/3oz sunflower seeds
1 small bunch parsley (about 20g)
2 tsp organic wheat-free vegetable bouillon powder
Heat oven to 220C/fan 200C/gas 7. Line a large baking tray with baking parchment.
Place all the ingredients in a food processor and blend for roughly 6-8 seconds until well mixed, but still retaining some texture, pushing down with a spatula once. Remove the blade.
Take a handful of the mixture, form into a ball and place on the baking tray. Flatten slightly with fingertips to make a burger shape. Repeat a further 5 or 7 times, depending on the size of burger you want.
Bake for 25 mins until golden. Remove from oven and leave to firm up on the tray for 3-4 mins. Serve with a salad and the avocado cream sauce.