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.

Creamy Avocado Pasta

This creamy avocado pasta is so simple. We wanted to make it as straightforward as possible so we reduced as many steps as we could, while making sure there’s still tons of flavour.

We often turn to this recipe, or variations of it, after a tiring day at work. The sort of day when you return home and you don’t have the patience to spend hours in the kitchen.

The creamy avocado sauce is lovely and fresh, which is packed with lots of healthy fats and oils. The garlic is great for the immune system, while the asparagus and peas have lots of vitamins.

And we really encourage you to put your on twist on this recipe. Depending what’s in season where you live, try boiling a variation of vegetables in the pasta. Sometimes we add a small amount of chili to the sauce to give it a tiny kick!

Let us know what you think,

Roxy & Ben

Creamy Avocado Pasta

Print Recipe
Creamy Avocado Pasta
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Instructions
  1. Cook the pasta as per packet instructions. In the last 3 minutes add the asparagus and peas, and simmer until the asparagus starts to go a little soft.
  2. Meanwhile, make the creamy sauce by blending the avocado, garlic cloves, lemon juice, tahini, olive oil and dairy-free milk until smooth.
  3. Remove pasta from the hob and drain.
  4. Pour the creamy avocado sauce onto the pasta and stir to combine. Then season with salt and pepper to taste, and stir again to combine.
  5. Serve the creamy avocado pasta with a sprinkling of pine nuts and chopped basil.

Easy Pesto Pasta

Easy Pesto Pasta

We usually turn to this recipe after we’ve had a long, tiring day and we’re looking for a really quick, simple and tasty meal. The trick is using homemade pesto, which is super easy and will last for a few days in the fridge.

You can also experiment with different vegetables, but we enjoy the sweetness from the tomatoes and peppers, while the peas add some lovely colour to the dish.

Serves 2-3 people.

Easy Pesto Pasta

Print Recipe
Easy Pesto Pasta
Easy Pesto Pasta
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Easy Pesto Pasta
Instructions
  1. If you want to make your own pesto, follow our simple recipe (link below).
  2. Prepare the vegetables by slicing the tomatoes in half and slicing the red pepper into strips.
  3. Heat a tsp of coconut oil in a frying pan on a medium to high heat. Add the tomatoes and the pepper, and fry for 5 minutes.
  4. Next, add the frozen peas to the frying pan and continue to fry everything for a further 5 minutes.
  5. Meanwhile, cook the pasta to the packet’s instructions.
  6. Add the soya cream and 2 tbsp of pesto to the frying pan, and cook for a further minute. Stir until everything is combined.
  7. Drain the pasta and add to the frying pan.
  8. We recommend serving with grated vegan cheese.

#SoVegan

Follow our simple recipe for vegan pesto here.