Carrots on 🍽️ Recipes & ⚗️ Analysis by Diego

Lentil Soup with Aubergine and Tomato

Sun, 11 Oct 2026 00:00:00 +0000

Lentil Soup with Aubergine and Tomato

A rustic, complete lentil soup, 100% plant-based and made in one pot: a soffritto of onion, carrot and celery, grated aubergine that melts into the base, a double hit of tomato (paste and passata) and lentils cooked gently. Blending a small part at the end lets you decide how creamy to make it, while still leaving lentils and vegetables to chew on. It is a dish to make unhurried and then let rest: the longer it waits, the more the flavours come together. It goes well with a rustic focaccina or a vegetable schiacciata.

Soft Pumpkin Sformato (from the burger mix)

Fri, 02 Oct 2026 00:00:00 +0000

Soft Pumpkin Sformato (from the burger mix)

This sformato comes from the same mix as the moulded pumpkin burgers/balls: up to the point where the mix is ready (roasted pumpkin, cannellini, onion, carrot, spices and oil, blended) the recipe is identical. From there, instead of pressing and slicing, you take part of it, set it in a pan with a little tomato and get a soft sformato, to eat with a spoon or as a mash. It is all done by eye, no weighing: add the tomato a little at a time, about half the weight of the pumpkin mix. It turns into a vegetarian dish by adding a tasty cheese like parmesan, mozzarella, scamorza.

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

Thu, 24 Sep 2026 00:00:00 +0000

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded carrot burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Moulded Pumpkin Balls

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Pumpkin Balls

This is a really quick and versatile recipe: it starts from the pumpkin burger mix, and from there you can make balls, as in this recipe, or the pumpkin burgers themselves, or the pumpkin flan. The base mix, quickly prepared with pumpkin, potatoes or legumes and spices, can be put in a fridge container and kept aside for the following days, or it can be frozen and used when needed.

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

What is the difference between these burgers and the hand-formed ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown below, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Pumpkin Burgers

Thu, 24 Sep 2026 00:00:00 +0000

Pumpkin Burgers

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded pumpkin burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger.