Vegan satay burgers with slaw
Ingredients
- ½ 400g can no-added-salt kidney beans
- 100g firm tofu
- 1 spring onion, chopped
- 1 clove garlic
- 1 cup finely diced mushrooms
- ¼ teaspoon celery salt
- 1 teaspoon smoked paprika
- 1 carrot, grated
- 1 cup baby spinach leaves, sliced
- ¼ cup peanut butter
- 1 tablespoon vegan sweet chilli sauce
- spray oil
- 2 small vegan wholegrain burger buns
- 2 tablespoons sauerkraut or kimchi, to garnish (optional)
Instructions
1 Preheat oven to 200°C. In a large bowl, mash beans and tofu and add spring onion, garlic, mushrooms, celery salt and paprika. Mix well with your hands. Form into two large patties.
2 In a separate bowl, combine carrot and spinach to make slaw.
3 In a cup, combine peanut butter and sweet chilli sauce with a little hot water to make a smooth sauce.
4 Spray a medium frying pan with oil and set over a medium heat. Cook patties, turning until browned. Place patties into preheated oven for 10 minutes to finish cooking. Set aside to cool and firm up.
5 Toast buns. Spread buns with peanut sauce. Top with slaw and vege patties and remaining peanut sauce. Serve with sauerkraut on the side, if using.
Nutrition Info (per serve)
-
Calories 578cal
-
Kilojoules 2420kJ
-
Protein 25g
-
Total fat 31g
-
–Saturated fat 5g
-
Carbohydrates 40g
-
–Sugars 13g
-
Dietary fibre 18g
-
Sodium 770mg
-
Calcium 200mg
-
Iron 4.5mg
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