Vegan satay burgers with slaw
- 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)
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)
Total fat 31g
–Saturated fat 5g
Dietary fibre 18g
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