Pesto Bean Burgers

Rinse and dry the produce. Preheat the oven to 400°F. Zest the lemon. Drain and rinse the cannellini beans. Add the lemon zest, beans, garlic, flaxseed meal, garbanzo bean flour, herbs de Provence, as much of the red pepper flakes as you’d like, and ¼ tsp salt to the food processor. Pulse a few times to mix, until just combined.

Divide the bean mixture into two equal portions and form into patties about 1 inch thick. Place in the refrigerator until you’re ready to cook them.

Peel the carrots and cut into 4 inch long sticks (you want a “fry shape”). On a baking sheet, toss with 2 tsp olive oil, coriander, salt and pepper. Bake carrot fries until tender and brown in places, about 10 to 15 minutes.

Place a medium nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Cook the burger patties until golden brown and firm, about 4 to 6 minutes per side.

Slice the roasted red peppers into thin strips. Pop the pretzel buns in the oven to warm. Pick the basil leaves from the stems.

Halve the lemon. Spread the top pretzel buns with some of the Follow Your Heart® Pesto Vegenaise. On the bottom buns layer the burger patties, roasted red peppers, basil, and baby kale. Top with a squeeze of lemon juice and close them up. Serve bean burgers with the carrot fries and any remaining Pesto Vegenaise for dipping. Dig in!