Vegan fast food at its very best!
Prep | 5 mins
Cook | 40 mins (limited hands-on time)
Makes | 8 burgers
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan
INGREDIENTS
2 aubergines, grilled
1tbsp extra virgin olive oil
3/4 large brown onion, thin sliced
4tbsp tomato puree
1x 400g tin of chopped tomatoes
2x 400g tins of Borlotti beans
1tsp dried basil
1tbsp smoked paprika
2tbsp curry powder
1tsp equivalent sugar substitute
1tsp sea salt
1tsp freshly ground black pepper
Serve with:
8 burger buns
8 vegan cheese slices
1/4 large brown onion, thin sliced
2 large salad tomatoes, thin sliced
Handful of mixed salad leaves
corn on the cob, on the side
METHOD
Heat the grill to high. Prick the aubergine all over with a fork. Grill the aubergine until it’s charred and soft (around 20 mins). Set aside to cool
Heat the oil in a large ovenproof skillet or frying pan, add the onion and fry until softened (around 5 mins). Add the tomato purée, paprika, curry powder, sugar, basil and seasoning. Stir well to combine and cook for a couple of minutes. Add the beans and cook for a few more minutes stirring occasionally. Gradually add the chopped tomatoes and simmer.
When the aubergine’s cooled, slice it in half and scoop out the flesh with a fork and cut into long strips to resemble pulled pork. Add to the pan and stir well to combine.
Transfer to the oven and bake until the sauce has thickened (around 10–15 mins)
Build the burger. Place a few lettuce leaves on each bun followed by the pulled aubergine, vegan cheese slice, sliced tomatoes and onion. Absolutely Delicious. Enjoy x
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