Rinse, dry and then roast the peppers for about 10 minutes on each side, until browned. Watch them, you don't want them to burn.

Remove from heat, place in a large bowl, and cover with saran wrap. Let sit for 15 minutes until the skin can be peeled easily.

Remove the skins and the seeds and discard. Chop the peppers, and mix with the vegenaise. Set aside.

In a small bowl, combine the ground flax with 9 tbsp. warm water, stir well, and set aside for a few minutes to thicken.

Place the cooked quinoa, shredded carrots, ground cashews, diced garlic, breadcrumbs, and all spices in a large bowl, and mix well. Stir in the flax mixture until all ingredients are combined. Form into patties.

Heat a tablespoon of oil over medium heat in a large pan, and add the patties. Cook for about 4-5 minutes per side.

Serve these as burgers with buns and your favorite toppings (I used sliced onions, avocado and tomato) and top with a large spoonful of the hatch chili sauce. Enjoy!