Vurger with plant-based “Pulled Pork” in smoky tomato sauce

the ultimate in feel-good vegan fast-food…

Prep | under 10 mins

Cook | 20 mins

Makes | 8 burgers

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan

INGREDIENTS

“Pulled Pork”:

2 aubergines, grilled

Smoky Tomato Sauce:

1tbsp extra virgin olive oil

2tbsp tomato puree

1/2 of a 400g tin of chopped tomatoes

2tbsp smoked paprika

1tbsp ground cumin

Vurger:

1tbsp extra virgin olive oil

1 brown onion, diced

2x 400g tins of Borlotti beans, rinsed and drained

2 large handfuls (around 60g) of spinach

2tbsp coconut flour

1tbsp smoked paprika

1tbsp curry powder

1tbsp ground cumin

1tsp sea salt

1tsp freshly ground black pepper

and, 1tbsp extra virgin olive oil for frying

Serve with:

vegan brioche burger buns and your choice of sides like vegan mac n cheese | corn on the cob | barbecue baked beans | onion rings | vegan slaw | avocado salad

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

While the aubergine cooks, make the smoky tomato sauce. Add all the ingredients to a large sauce pan and give it a good stir. Boil then simmer to reduce and thicken the sauce. Stir occasionally and take off the heat when thickened sufficiently (usually around 15 mins). When the aubergine has cooled to safely handle, scoop out the flesh and cut into long lengths then stir into the smoky tomato sauce and set aside

Make the vurger while you wait for the pulled pork and sauce to cook

Toss all vurger ingredients into a food processor and pulse to a fairly smooth consistency (have some texture showing through from the beans). Heat the oil in a large skillet or frying pan and tip in the mix. Cook for 5-7 mins much like you’d cook mince; moving it around the pan. It should brown nicely towards the end. While the patty cooks, halve and grill your burger buns for a couple of mins (until the top has taken on some colour). Loosely form the vurger patties in the pan. Use a slotted spoon to transfer the patty to the bun. Don’t worry if the patty falls apart, the vurgers are easy to form on the bun; simply spoon on the mix and pat down. Top with the pulled pork and smoky tomato sauce and eat! 😀 absolutely delicious – enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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