In a bid to try and eat better and get away from mass-produced meat, we have been looking into healthy, meat-free alternatives for the barbie. And this vegan burger ticks all the right boxes. Change up the bun stuffings and add some salad to jazz up the whole affair, and stick some marinated tofu and veggie skewers on to go with it.
THE BEST VEGAN BURGER
Easily doubled, these are great cooked on the BBQ, or baked in the oven or on the hob. The celeriac slaw is a revelation too. But if you can’t find a celeriac, red or white cabbage work equally well.
3 spring onions
1 red pepper, roughly chopped
4 garlic cloves
1 tsp smoked paprika
2 tsp ground cumin
1 tsp salt
Handful pumpkin seeds
1 x 400g tin butter beans or haricot beans, rinsed and drained
1 tsp olive oil
Freshly ground black pepper
½ celeriac, grated
1 tbsp coconut yoghurt
1 tsp tamari
1 tbsp sesame oil
Zest and juice of ½ lime
2 soft vegan burger buns
Lettuce or rocket leaves
1 – Put the spring onions, pepper and garlic in a food processor and blend until chopped. Add the paprika, cumin, salt, cashews and seeds and pulse-blend until the mixture becomes the texture of breadcrumbs. Transfer to a bowl.
2 – Put the beans and oil in the food processor, and pulse with 2 teaspoons of cold water until smooth. Mix this into the nut and pepper mixture. Season to taste with salt and pepper.
3 – Roll the mix into large patties and chill in the fridge for at least 10 minutes.
4 – Meanwhile, make the slaw by mixing the ingredients together. Season to taste.
5 – To cook the burgers, heat a large pan over medium heat. Fry the burgers for 8 minutes on each side, or until golden and hot all the way through.
6 – Split the burger buns and add the slaw, lettuce, gherkins, tomato and a burger. Add the bun top and serve.
Leaner, Fitter, Stronger: Get the Body You Want with Our Amazing Meals and Smart Workouts by Tom Exton, James Exton, Max Bridger, Lloyd Bridger (Vermilion, £16.99)
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