Vegie burgers with slaw and peanut sauce
- 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 sweet chilli sauce
- spray oil
- 2 small wholegrain burger buns
- 2 tablespoons sauerkraut or kimchi, to garnish (optional)
Log In or Sign Up to save this recipe to your shopping list.
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 seperate 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.
Make it gluten free: Use gluten-free burger buns and check tofu, celery salt, paprika and sweet chilli sauce are gluten free.
Nutrition Info (per serve)
Total fat 31g
–Saturated fat 5g
Dietary fibre 18g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.