Vegan Burgers & Sandwiches

Carrot Tahini Sandwich with Micro Herbs

Carrot Tahini Sandwich with Micro Herbs

Yup this is just a sandwich but let me tell you why I have included it here. Many years back when we used to travel around performing theatre on the streets of England Bath was a favourite hangout for us. And a favourite place to grab a bite was a small cafe called Scoffs, and my goto sandwich was Carrot Tahini Sandwich with Micro Herbs.

Now just because its a simple sandwich with jut 3 ingredients should we just leave it out, well no because if I hadn't discovered this most delicious flavour combination 20 years ago I may never have experienced the wonder of 3 good things.

Hugh Fearnley-Whittingstall has written a really well thought out book and indeed produced an entertaining TV series around this very idea of 3 good things, sometimes pairing back to just a few great flavours can produce amazing new combinations. Our Carrot Tahini Sandwich with Micro Herbs defiantly falls into the 3 good things category.

So after a very small amount of thought I have decided that this does warrant a mention and I am proud to pass on this delicious recipe and i really hope you all try it very soon.

Ingredients

  • Sourdough Granary Bread
  • Carrot
  • Tahini
  • Micro Herbs (mustard cress or what ever you like easy to grow in just a few days)

Method

Slice the bread grate the carrot mix with some tahini spread on bread add micro herbs and enjoy.

Our granary sourdough is perfect for our Carrot Tahini Sandwich with Micro Herbs, i have linked to that recipe for you or just use your favourite bread, when we used to buy it from scoffs it was in a gorgeous granary roll.  They do say that we eat with our eyes first and for most, well i think in this case that very true that gorgeous coral colour makes me hungry just looking at it.

 

M Burger Mushroom Macadamia Miso

M Burger Mushroom Macadamia Miso

Burgers come in many variations and flavours we take every opportunity to try new ideas wherever we find inspiration. The M Burger with mushroom macadamia miso is one of those inspirational moments.

The big problem with vegan burgers is texture, the lack of egg as a binder and proteins that hold together can make the majority of vegan burgers loose in texture, and even if they deliver on flavour the burger experience is diminished as it collapses out of the side of the bread.

The M Burger delivers on every level of flavour  and texture, offering a truly delicious burger experience, the "M" in the M Burger comes from the mushroom macadamia and miso, but the inspiration came from Couscous, we had some leftover in a bowl, it was then the cogs started turning. Behold the M Burger.

Ingredients: Makes 4 6oz Burgers

  • 400g Mushrooms
  • 120g Macadamia Nuts
  • 300g Barley Couscous (cooked weight)*
  • 80g Leek
  • 80g Carrot
  • 2Tsp Miso*
  • 1Tsp Chili Flakes
  • 100g Bread Crumbs

*we used barley couscous just because thats what we had available, if you haven't tried it then you should its amazing.

*We use Clearspring brown rice miso which is amazing find it here 
http://www.clearspring.co.uk/collections/traditional-japanese-miso/products/organic-japanese-brown-rice-miso-paste-unpasteurised

Ingredients Slaw

  • Carrot Julienne
  • Kohlrabi Julienne
  • 2tbsp Vegan Mayo
  • 1tsp Wholegrain Mustard
  • Squeeze of Lemon Juice

In a processor pulse the mushrooms until finely chopped transfer into a shallow pan and cook over a low heat until most of the moisture is gone and the volume has reduced to around a third.

Finley chop the leek and carrot, you need them small but not as small as the mushrooms, use the processor if you wish but be careful not to take it to small, fry over a low heat with very little olive oil, dry is the thing with burgers to much moisture makes them unstable.

Pulse the Macadamias in the processor , you could use other nuts for this like brazils if you wish, combine mushroom, carrot, leek, macadamias and barley couscous in a bowl along with the miso chilli and finally the breadcrumbs, mix until everything is incorporated.

Divide into 4 for large burgers or 6 for smaller, form into burgers and shallow fry on a medium heat until a nice crust has formed on the outside and the middle is pipping hot.

For the Slaw just combine all ingredients in a bowl.

Serve in your favourite burger buns with a salad base and slaw topping, this is one of our favourite burgers and i have to say we are quite proud of this one. Enjoy.

vegan falafel carrot tahini

Vegan Falafels With Carrot & Tahini

We have teamed up these gorgeous vegan falafel with a crunchy carrot salad & tahini dressing.

For a long time we searched for the secret to good vegan falafels that held together when fried and then on a programme presented by Dave Myers (One of the Hairy Bikers). On a road trip around Egypt he met lots of great people making local food one of which made Falafel and there it was the secret to great falafel was, use raw beans!

All these years we have been trying to make them with canned chick peas, turns out that's wrong and our next effort was so much better, this is the 4th or 5th time we have made them and they get better every time.

Ingredients makes 15/18 falafel

  • 125g Dried Fava Beans (the peeled ones or else you will have an extra job)
  • 75g Chick Peas (Dry weight)
  • 2 Tbs Parsley
  • 1 Small Onion
  • 2 Spring Onions
  • 1 Clove Garlic
  • 2 Tbs Gram Flour (Chick Pea flour) Or Plain Flour
  • 1 Tsp Salt
  • 1/2 Tsp Bicarbonate of Soda
  • 2 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Chili Flakes (less if you don't want them to spicy)

Soak the Fava beans & chick peas overnight in a good amount of water they will absorb a lot, drain before use.

In a food processor blitz the soaked and drained peas & beans until you have a paste that holds together, transfer to a bowl.

Blitz Parsley,  Garlic, Onion & Spring Onions you want this to be  finely chopped, just pulse the processor and use your judgment, we don't want it to turn into a paste.

Transfer into the beans and add the rest of the ingredients, mix everything into a paste and leave to rest in the fridge.

For the Carrot Salad

  • 1 Carrot Grated
  • Nocerella Olives
  • Cucumber Chopped
  • Pomegranate Seeds
  • Lemon Juice
  • Olive Oil

Mix all the ingredients and dress with the lemon and olive oil to taste

For the Tahini Sauce

  • 1 Tbs Tahini
  • 1 Tbs Lemon Juice
  • 3 Tbs Water (Adjust to get the consistency you like)
  • 1 Clove Garlic Crushed
  • Pinch of Salt

Combine everything in a bowl, that all there is to it.

When ready to eat bring the falafel mix out of the fridge and shape into small balls deep fry no more than 6 at a time to stop the temperature dropping, fry until golden and crisp on the outside and soft on the inside.

Building the sandwich. We used some square pittas, toast them and split one side leave to cool before filling with green leaves, we used rocket and water cress, next comes the carrot salad, top with the falloffs and finally the tahini sauce.

Enjoy

vegan thai style burger

Vegan Thai Style Burger

We love a vegan curry here and the thai style curry flavours are especially delicious. But then we also love a good vegan burger so we came up with this little recipe for a vegan thai style burger which combines thai flavours with the good old burger in a bun.

For the bun we went with our own vegan being pitta bread recipe and used it as a flat bread, stuffed it full of lovely salad and topped the burger with a crunchy thai style slaw and washed it all down with a cold beer, thai of course.

Ingredients makes 4 burgers

  • 75g Brown rice
  • 300g Mushrooms
  • 1 Small Red Pepper
  • 1 Stem lemongrass
  • 2 Kaffir Lime Leaves
  • 3 Spring Onion
  • 25g Grated Creamed Coconut
  • 100g Crunchy Peanut Butter
  • 50g Frozen Peas
  • 50g Bread crumbs
  • Big Pinch Chilli Flakes
  • Salt to Taste

For the Thai Style Slaw

  • Grated Carrot
  • Stems From Cos Lettuce or Similar
  • Small Hand full Peanuts
  • 1 tbsp Olive Oil
  • 2 tbsp Soy Sauce
  • 2 tbsp Lime Juice
  • 1 Spring Onion
  • 1 Red Chilli
  • 1 tbsp Chopped Coriander

To make the burgers cook the rice and leave to cool, while that happens chop mushroom very small and dry fry in a pan until just about all liquid has be cooked off.

Chop and fry the red pepper in very little oil finely slice the lemon grass and kaffir lime leaves, add to the peppers.

Add the pepper mix and mushrooms to the cooled rice, chop spring onion and add to the mix, add the rest of the ingredients and combine

The burger mix should be now hold well when squeezed together, leave forest in fridge for 1 hour, when ready to make the burgers we divided the mix into 4 and pushed the mix into a  ring to form the burgers, fry on a medium heat.

To make the crunchy  slaw in  a Bowl place grated carrot, roughly chopped lettuce stems and chopped peanuts, combine the rest of ingredients to make dressing and dress the slaw.

Build your burger with what ever salad you like and top with crunchy thai slaw. Enjoy.

Vegan Bacon Sandwich

The TLT ( aka The Vegan Bacon Sandwich)

Ok guys it's a known fact that the number one thing that tempts vegetarians and vegans back to the dark side is a bacon sandwich, this is defiantly true in The UK where the BLT  is almost a national institution.

This vegan bacon sandwich substitute will satisfy even your worst craving for the classic BLT we are proud to share with you guys the Vegan Being TLT the best vegan bacon sandwich ever.

Well this recipe is not really even a recipe it's just a sandwich or sarnie as some would say here in the UK. But oh what a sandwich, for anyone that has not tried tempeh this should be your starting point it is a fantastic product versatile and a vegan staple, we have been making some version of this sandwich for over 25 years and it never ever gets boring.

  • Pitta Breads
  • 1 Pack of Tempeh*
  • 2 Clove Garlic
  • Thumb Size Piece of Ginger
  • Soy Sauce or Tamari
  • Tomatoes (thinly sliced)
  • Cos or Romaine  Lettuce (shredded)
  • 3 tbs Olive Oil
  • 1 Tbs Sherry Vinegar
  • 1 heaped Tsp Whole Grain Mustard
  • Brown Sauce*

Slice the tempeh and spread slices out on a plate crush the garlic, grate the ginger add soy sauce, this is your marinade.

Marinade the tempeh for 30 to 40 minutes, combine oil vinegar and mustard in a jar and shake to make salad dressing

Fry tempeh to a nice golden colour keep an eye on it as it will catch if you leave it to long. Warm the pitta's in an oven or on a griddle and split along one side.

Remove the tempeh and dress the salad leaves, build the sandwich, dressed salad first then the thinly sliced tomatoes followed by the tempeh and finally a flourish of your favourite brown sauce.

*tempeh is available from most whole foods shops usually in the freezer

*brown sauce is a very british sauce so may be hard to find outside the UK we use HP details here http://www.heinz.co.uk/Products/HP-Sauce/Products/HP-Brown-Sauce