Of course I didn’t make these vegan burgers myself, they are by the amazing Fry’s Family vegan foods. They are non-GMO and the only ‘oven food’ we’ll use in our house. It’s really great if you do need an easy dinner, without having to opt for rubbish fish fingers.
I made the slaw and the sauteed onions and mushrooms myself but everything else was bought – what a nice change! The buns were from the wonderful Schaer gluten free, and the incredible beetroot ketchup was by Foraging Fox, who I’m obsessed with now! And it had to be finished off with a piece of Follow Your Heart vegan cheese – just amazing! You will never need to eat meat again if you make burgers like this 🙂
Ingredients (for 2 burgers)
2 Schaer gluten free buns
2 Fry’s Family chicken style burgers
Handful mushrooms
1 large onion
Tsp coconut oil
Garlic salt
Paprika
Half red cabbage
Half white cabbage
Half red onion
1 apple
2 tbsp lemon juice
2 tbsp vegan mayonnaise
1 tbsp dijon mustard
Tbsp apple cider vinegar
Vegan mayonnaise
Foraging Fox beetroot ketchup
Follow Your Heart Vegan Cheese
Method
Put the burgers in the oven for the stated time.
In the meantime, make the slaw by chopping the cabbage, grating the apple, and chopping the onion into a large bowl. In a small bowl, mix the lemon juice, mayonnaise, mustard, apple cider vinegar, salt and pepper, then mix it into the slaw.
Next chop the mushrooms and onions and sautee in the coconut oil on a low heat until they start to sweat. Add the garlic salt and paprika and leave on a low heat to soften and sweat until the burgers are ready.
If your burger buns are coming out the freezer, put the in the oven for about 5 minutes. Then simply layer the burgers however you choose, making sure not to leave anything out!
Serve with sweet potato fries.
Love & health,
Lauren
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