Vegan stack burger
prep: 25 minutes
cook: 30 minutes + 20 minutes to chill
serving: 4
Nutrition Facts
each serving
KCal
391
Carbs
55.5g
fiber
15.8g
Protein
16.7g
Fat
7.9g
Saturates
1.3g
Sugars
16.9g
Salt
0.67g
Fruit/Veg Portion
4
Ingredients
all 20 types- For the burgers:
- 400g can mixed beans, drained and mashed
- 1 sweet potato, peeled, boiled and mashed (250g)
- 1 onion, finely grated
- 1 tsp curry paste
- 2 cloves garlic crushed
- 2 tsp rapeseed oil, for frying
- Chargrilled veggies:
- half aubergine, sliced into 4 x 4cm slices
- 4 Portobello mushrooms, stalks removed
- 1 courgette, cut into long slices
- 1 red pepper, quartered
- 1 yellow pepper, quartered
- Salad:
- 8 little gem lettuce leaves
- 1 very large tomato, sliced
- 1 red onion, thinly sliced
- 4 wholemeal baps, split and lightly toasted (65g each)
- Sauce:
- 4 tsp tahini, mixed with juice 1 lemon and 2 tbsp water
Directions
6 steps in totalStep 1
Mix the burger ingredients together (apart from the oil), form into 4 patties and refrigerate for 20 minutes.
Step 2
Meanwhile, chargrill or grill the aubergine, mushrooms, courgette &
Step 3
peppers and keep warm.
Step 4
While the vegetables are grilling, prepare your salad garnish and tahini sauce.
Step 5
Add the oil to a non-stick pan over a low-to-medium heat and cook the burgers for 4-6 minutes each side until golden brown and warm all the way through.
Step 6
Toast the buns then add the salad, burger and chargrilled vegetables, drizzle with tahini and secure with a skewer.
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