I don’t believe in small sandwiches. A good sandwich sound have big flavours, contrasting textures, and lots of layers. This is one of those sandwiches. The heart is a cauliflower steak, marinaded in chimmichurri sauce, coated in a crunchy batter, and smothered in more chimmichuri. Layer it up with your favourite burger fixin’s, on a great gluten free bun or sub roll with a little mayo and I don’t know anyone who won’t love it. If you’ve been looking at vegan food for a while then cauliflower steaks won’t be new to you, but I know that they’re just not that popular to my meat eating friends. I understand. Taken…
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Beet Burgers (Vegan, GF)
If you’ve taken a look at my recipe for Beetroot Wellington then you’ll know that recipe started as a burger. This is that burger. It works beautifully as a cheeseburger, the earthiness of the beetroot pairing perfectly with the smoothness of a great vegan cheese. But to make the best burger, a messy burger that you’ll need napkins to eat but will never regret – use my peppercorn sauce. Believe me, it’s a revelation. What’s more, it’s easy to make a batch for a crowd as they cook in the oven. Want to prep a batch in advance? They freeze or can be stored in the fridge in an airtight…
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Butternut Squash Nut Burgers (Vegan & Gluten Free)
There are two paths I tend to follow when making a burger. Either you’re aiming to make a good meaty burger that will satisfy any carnivore (like my kidney bean burgers) or embrace the flavours of your vegetables to make a truly tasty and interesting veggie burger (like my coronation chickpea burgers). Today’s burgers fall into the second category. A good source of protein thanks to the variety of nuts and quinoa, these burgers are easy to make and full of so many flavours. We served them with all your normal burger fixing in a bun but the mix is flexible enough that you have plenty of options here. Need…
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Kidney Bean and Quinoa Burgers (Vegan & Gluten Free)
It can be tricky sometimes to meet the craving for a good meaty vegan burger without soy or gluten. Finally I think I’ve done it, and it’s easier than I thought it would be! The burger is deeply tasty, full of protein, and doesn’t fall apart like so many veggie burgers. This all comes from investigating an interesting new ingredient: Methylcellulose. The secret to the texture of beyond meat, this binder has the unique ability to firm up when hot. Since discovering it, I’ve been taking a second look at all my burger recipes to see if it can improve their texture. Want a burger that tastes as good as…
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Coronation Chickpea Burgers
Coronation chicken is one of those classic kitschy English recipes. Invented when the country was still struggling with rationing after the second world war, it was then seen as exotic and sophisticated. These days you can get cheap tubs of the stuff in most supermarkets and people use it as sandwich fillings or cheerful additions to an impromptu barbecue. These chickpea burgers were inspired by that classic British dish. Spiced and slightly sweetened with the addition of mango chutney and sultanas. Served with my take on the classic coronation sauce, this works perfectly stuffed into a pitta bread or sandwiched between two naan breads. Yum! Makes: Serves 4 Ingredients For…
