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Vegan stack burger

Special Diets

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Vegan stack burger
Spicy bean burger topped with colourful, chargrilled veggies, loaded with salad, and drenched with a tangy sesame sauce.
Serves
4
Prep
25 minutes
Cook
30 minutes + 20 minutes to chill
Each 553g serving contains (excludes serving suggestion)
KCal
391
Carbs
55.5g
Fibre
15.8g
Protein
16.7g
Fat
7.9g
Saturates
1.3g
Sugars
16.9g
Salt
0.67g
Fruit/Veg Portion
4
Ingredients

Ingredients

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
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Method

Method

Recipe tips
  • Most beans or chickpeas work for these burgers so use any you have to hand.
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