Mushroom Shawarma

Mushroom Shawarma

We absolutely love street food. There’s just something satisfying about eating with your hands, whether it’s a burrito, pizza or an indulgently sweet dessert.

This vegan mushroom shawarma takes us back to our travels around the world, sampling delicious food from stalls and sellers on the roadside.

Shawarma is technically the name given to grilled meat kebabs, commonly found in Middle Eastern countries, so this isn’t exactly a traditional recipe.

But portobello mushrooms are a great meat substitute, and we found that frying helps contain as much flavour as possible.

You can serve this in any wrap you like. We sometimes serve this in a pitta bread.

Thanks!

Roxy & Ben

Mushroom Shawarma

Print Recipe
Mushroom Shawarma
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Instructions
  1. Transfer the cabbage, lemon juice, apple cider vinegar and a pinch of salt to a small bowl. Mix all the ingredients using your hands, then set the bowl to one side so the cabbage marinates in the dressing.
  2. Meanwhile, add a little olive oil to a large frying pan on a medium heat. Once hot, add the mushroom and onion and fry for 10 minutes, stirring occasionally.
  3. Stir in the cumin powder, ground cinnamon, smoked paprika and dry thyme to the frying pan, and fry for a minute.
  4. Then add the soy sauce, chilli & garlic sauce, apple cider vinegar and agave syrup to the frying pan. Stir to combine, then turn down the heat and fry for a further 10 minutes, stirring occasionally.
  5. Meanwhile prepare the garlic and yoghurt sauce by combining soya yoghurt with the minced garlic.
  6. To build the shawarmas, lay a couple of handfuls of chopped romaine lettuce leaves in the middle of each flat bread, then add a handful of red cabbage, followed by half of the mushroom mixture on each flatbread. Top with slices of tomato, a drizzle of garlic yoghurt and a sprinkling of coriander. Add chilli sauce if desired.
  7. Roll the flatbreads to make a wrap and serve.

One-Pot Tomato & Mushroom Pasta

One-Pot Tomato & Mushroom Pasta

We love simple cooking that’s full of flavour, and this one-pot tomato & mushroom pasta hits the spot.

Sure, one-pot meals are quick and super simple, but the best thing is you’ll be left with hardly any washing up!

We were actually skeptical for a while because we realise this isn’t exactly a traditional way of cooking pasta. But this recipe is a winner.

Most of the same rules still apply: keep an eye on the pasta because you don’t want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.

Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.

We hope you enjoy!

Roxy & Ben

One-Pot Mushroom & Tomato Pasta

Print Recipe
One-Pot Tomato & Mushroom Pasta
One-Pot Tomato & Mushroom Pasta
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
One-Pot Tomato & Mushroom Pasta
Instructions
  1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
  2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
  3. Stir in the nutritional yeast, spinach and most of the basil.
  4. Remove the pan from the heat and sprinkle any leftover basil on top.

Loaded Tornado Potato

Loaded Tornado Potato

OK, we’re going to say it…the potato is possibly the most underrated vegetable.

Did you know there’s more potassium in a regular-sized potato than in a banana? They’re also packed with vitamin C and lots of useful antioxidants.

This recipe was born out of a few attempts at making curly fries, which were never quite right. So we decided to use this awesome method for ‘tornado potatoes’.

All this recipe requires is a skewer and some everyday ingredients, and you’ll be left with an epic meal that’s guaranteed to impress.

The dried onion flakes add extra crunch and another flavour dimension. But to be honest you can load these with whatever you want! Our go to chilli sauce is Siracha because it packs a decent punch.

Enjoy!

Roxy & Ben

Loaded Tornado Potato

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Loaded Tornado Potato
Loaded Tornado Potato
Servings
2 tornado potatoes
Ingredients
  • 2 baking potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin powder
For serving:
  • vegan yoghurt
  • dried onion flakes
  • coriander
  • chilli sauce
Servings
2 tornado potatoes
Ingredients
  • 2 baking potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin powder
For serving:
  • vegan yoghurt
  • dried onion flakes
  • coriander
  • chilli sauce
Loaded Tornado Potato
Instructions
  1. Preheat a fan-assisted oven to 180°C and line a large baking tray with baking paper.
  2. Wash and dry the potatoes, then push a skewer through the middle of each potato lengthways.
  3. Using a sharp knife, carefully carve each potato at an angle into a spiral. Cut down as far as the skewer, cutting diagonally along the potato so each spiral is roughly 0.5cm thick. Then transfer both potatoes to the pre-lined baking tray.
  4. Combine the olive oil, salt, pepper, paprika, garlic powder and cumin powder in a small bow. Then brush over the potatoes on both sides, making sure the spirals are completey coated.
  5. Add the baking tray to the oven and bake the potatoes for 50-60 minutes, turning over half way to make sure the potatoes are crispy all over. The thicker your spirals, the longer the potato will need to cook in the oven!
  6. To serve, drizzle with yoghurt, dried onion flakes, coriander and chilli sauce. It's up to you how many toppings you want to use!

15-Minute Pasta Salad

15 Minute Pasta Salad

This really is an awesome pasta salad.

It has a bit of everything; it’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes.

But better still, this recipe will only take you 15 minutes to prepare. Not bad, right?

This one of our go-to meals after a busy day in the So Vegan HQ. It takes almost no time at all, and it simply never gets boring.

We hope you enjoy!

Roxy & Ben

15 Minute Pasta Salad

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15-Minute Pasta Salad
15 Minute Pasta Salad
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
15 Minute Pasta Salad
Instructions
  1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
  2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
  3. Remove the skin and thinly slice the red onion, dice the cucumber, quarter the cherry tomatoes, drain and rinse the chickpeas, finely chop the parsley, then remove the pits and halve the olives. Add all these ingredients to a mixing bowl, along with the toasted sunflower seeds.
  4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
  5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
  6. Serve with a sprinkling of parsley and any leftover sunflower seeds.

The Ultimate Vegan Chilli

The Ultimate Vegan Chilli

Oh. My. God. We’ve fallen in love this ultimate vegan chilli recipe!

It’s got so much going for it. It’s hearty and spicy, but best of all you can make the entire chilli in one pot.

Our two not-so secret ingredients, Marmite and dark chocolate, give give the chilli a lovely saltiness and bitterness, which blends really well with the sweetness from the tomatoes and peppers.

This recipe is also great for meal-prep. You could even freeze the chilli into batches, ready for when you need it!

Enjoy,

Roxy & Ben

The Ultimate Vegan Chilli

Print Recipe
The Ultimate Vegan Chilli
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Instructions
  1. Heat a little coconut oil in a large saucepan on a medium heat. Once hot, add the sliced onion and fry for 8 minutes until they brown.
  2. Next, add the garlic and all the spices, and fry for 1 minute.
  3. Remove any excess oil from the sun-dried tomatoes, then add them to the saucepan and fry for a further minute.
  4. Meanwhile drain and rinse the beans, then transfer them to the saucepan along with the chopped tomatoes, tomato puree, balsamic vinegar, Marmite and dark chocolate. Bring the chilli to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan.
  5. After 40 minutes add the sliced peppers and fresh chilli, and leave to simmer for a further 20 minutes without the lid on.
  6. Stir in the juice of the lime and season with salt.
  7. To serve, garnish with a few leaves of coriander and a small spoonful of vegan yoghurt.

Kale & Carrot ‘Bacon’ Caesar Salad

Kale Caesar Salad

We love ‘veganising’ popular dishes and this kale & carrot ‘bacon’ caesar salad has been in the works for a while now.

It’s crunchy, it’s creamy and it’s fresh. There’s a lot to love about this recipe!

We use chickpeas, seasoned with paprika, as croutons. Then we roast slices of marinaded carrot to replace bacon.

There are a few different components, but we’ve tried to make it as simple as possible while capturing as much flavour as possible!

Enjoy!

Roxy & Ben

Kale Caesar Salad

Print Recipe
Kale & Carrot 'Bacon' Caesar Salad
Kale Caesar Salad
Servings
4 people
Ingredients
  • 1 large carrot
  • 1 tsp soya sauce
  • 1 tsp maple syrup
  • 2x 400 g tinned chickpeas
  • 1/2 cup cashews
  • 1 tbsp fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp English mustard
  • 1 tbsp nutritional yeast
  • 2 tsp capers
  • 1/2 cup soya milk
  • 1 large cos or Romaine lettuce
  • 2 large handfuls of kale
  • 2 tsp paprika
  • salt
  • pepper
  • olive oil
Servings
4 people
Ingredients
  • 1 large carrot
  • 1 tsp soya sauce
  • 1 tsp maple syrup
  • 2x 400 g tinned chickpeas
  • 1/2 cup cashews
  • 1 tbsp fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp English mustard
  • 1 tbsp nutritional yeast
  • 2 tsp capers
  • 1/2 cup soya milk
  • 1 large cos or Romaine lettuce
  • 2 large handfuls of kale
  • 2 tsp paprika
  • salt
  • pepper
  • olive oil
Kale Caesar Salad
Instructions
  1. Preheat the oven to 200°C and line a large baking tray with parchment paper.
  2. To soften the cashews, transfer them to a small bowl and cover with hot water. Set the cashews aside until they’re needed later in the recipe.
  3. To make the carrot bacon, peel the carrot then thinly slice it using a mandolin or a knife.
  4. Place the sliced carrot in a small mixing bowl. Add the maple syrup, 1 tsp olive oil, soya sauce, a pinch of salt and pepper, and toss to combine. Set aside and leave to marinate.
  5. Drain, rinse and dry the chickpeas. Then transfer the chickpeas to the baking tray, drizzle with olive oil and season with a pinch of salt. Use your hands to combine. Bake in the preheated oven for 20 minutes.
  6. Meanwhile, prepare the lettuce and kale by rinsing and drying the leaves. Then remove the stem from the kale and roughly chop the leaves into bite-size pieces.
  7. To prepare the dressing, drain the cashews and place in a blender. Add the lemon juice, garlic, mustard, nutritional yeast, 2 tbsp olive oil, capers and soya milk to the blender. Blend until smooth and creamy.
  8. Once the chickpeas have finished roasting, remove the baking tray from the oven and toss the chickpeas in the paprika. Push the chickpeas to the top half of the baking tray and lay the carrot slices on the bottom half. Place the baking tray back into the oven for a further 15 minutes.
  9. Meanwhile, toss the leaves with the dressing until fully combined and plate up by dividing the leaves across four plates.
  10. Remove the baking tray from the oven and sprinkle each portion with a quarter of the chickpeas and a few slices of carrot bacon.

Jerk Jackfruit Tacos

Jerk Jackfruit Tacos

Yum! This jerk jackfruit tacos recipe is bursting with sweet and spicy flavours, and it’s really simple to make.

It’s pretty much a one-pan recipe. We’ve tried to cut out as many unnecessary steps as possible so it should only take about 20 minutes from start to finish.

If you already have a go-to recipe for jerk seasoning, then you can easily substitute it in this recipe. If not, you can find dry jerk seasoning in most supermarkets.

We always try to buy seasonal produce when possible. In the warmer months, we’ll use fresh pineapple or mango, otherwise we’ll go for tinned pineapple.

Enjoy!

Roxy & Ben

Jerk Jackfruit Tacos

Print Recipe
Jerk Jackfruit Tacos
Jerk Jackfruit Tacos
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Jerk Jackfruit Tacos
Instructions
  1. Put a little coconut oil in a frying pan on a medium - high heat. Once hot, add the jerk seasoning and minced garlic and fry for 1 minute, stirring frequently.
  2. Drain and rinse the jackfruit. Then transfer to the frying pan with the vegetable stock, maple syrup, soya sauce and ketchup. Stir to combine and leave to simmer for 15 minutes.
  3. Meanwhile, prepare the toppings by slicing the red onion thinly, opening the can of pineapple or dicing a fresh pineapple, mashing the avocado, and finely slicing the red chilli.
  4. Remove the frying pan from the heat and use a potato masher to mash the jackfruit so it becomes juicy and stringy.
  5. Place a clean frying pan on a high heat and toast the tortilla for a minute or 2 on each side. Then transfer to a serving plate.
  6. Build the tacos by spreading a couple of tablespoons of jackfruit in the middle of the tortilla, then sprinkle some slices of red onion, cubes of pineapple, a few spoonfuls of mashed avocado and a drizzle of yoghurt.
  7. Finish with a sprinkling of sliced red chilli, coriander leaves and a drizzle of lime juice.

Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

We’ve totally fallen in love with this creamy butter squash pasta!

There’s so much going on. The roasted butternut squash, onion and garlic have a lovely caramelised flavour, which is the perfect match for the nutmeg and paprika.

We decided to go with linguine or spaghetti because we love the shape, but you can try this recipe with whichever pasta you like.

And it’s so easy! Roast the vegetables, then throw everything into a blender and mix with the cooked pasta. Then finally top with chopped basil leaves to add some freshness. What could go wrong?

Enjoy!

Roxy & Ben

Creamy Butternut Squash Pasta

Print Recipe
Creamy Butternut Squash Pasta
Creamy Butternut Squash Pasta
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Creamy Butternut Squash Pasta
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Cut the butternut squash in half, peel and deseed it, then slice it into 1 inch chunks.
  3. Place the butternut squash chunks, onion pieces and garlic cloves on a baking tray. Drizzle with the olive oil and season with a pinch of salt and pepper.
  4. Put the baking tray in the oven and roast for 25 minutes.
  5. Meanwhile, place the cashews into a small bowl, cover with hot water, and leave to one side.
  6. Cook the pasta as per the packet instructions.
  7. Remove the veg from the oven and place the butternut squash, onion and garlic into a bender. Make sure you remove the skin from the garlic cloves. Then add the stock, nutmeg and paprika. Drain the cashews and add to the blender. Blend the ingredients until smooth.
  8. Drain the pasta, then combine it with the butternut squash sauce.
  9. Mix everything together until the pasta is coated in the sauce and season with salt and pepper to taste.
  10. Top with chopped basil.

Monster Green Burger

Monster Green Burger

Who says burgers can’t be green?

For these awesome monster green burgers we turned to one of our favourite flavour combinations, pea and mint.

These two flavours just remind us of the British countryside. Fresh, fragrant and bursting with colour!

As with practically every recipe

If you can’t find mint sauce, try using a handful of fresh mint instead. The flavour will be more subtle but the minty taste will still come through.

We usually make our own vegan garlic sauce by combining chopped parsley, finely chopped garlic and a soya-based yoghurt. Have a go yourself and play around with the quantities until you find a version you like.

Enjoy!

Roxy & Ben

Monster Green Burger

Print Recipe
Monster Green Burger
Monster Green Burger
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Monster Green Burger
Instructions
  1. Soak the frozen peas in hot water for 10 minutes.
  2. Add the peas, mint sauce, chickpeas, onion, sunflower seeds, garlic, salt and pepper to a food processor and pulse the mixture until it reaches a rough consistency. Avoid processing the mixture too much because it will be harder to shape into patties.
  3. Transfer the mixture to a mixing bowl. Add the breadcrumbs and mix together until everything is fully combined, then shape the mixture into 5 evenly shaped patties. If the patties aren’t quite holding their shape, simply add more breadcrumbs until they reach a firm enough texture.
  4. Add a little oil to a frying pan. As soon as the oil is hot, add 2-3 patties to the pan at a time and fry for 5 minutes on each side, or until they become golden brown.
  5. Build each burger by spreading 2 tsp of garlic sauce on the bottom of a burger bun, then add a small handful of rocket, 1 patty, 2 tsp of tomato chutney, 2 slices tomato, 2 rings red onion and top with the remaining half of the bun.