For anyone looking for pre-prepared vegan food ideas, I bought these burgers after reading good reviews.
If you like nut roast, these are a lighter version of that. Smokey flavoured, after cooking, they’re very slightly and pleasantly crispy on the outside. The carrot and sweet potato mash is soft enough that this doesn’t need any additional dressing or sauce.
What to use – serves 1
- 1 vegan burger
- one or two handfuls of kale (it will shrink by about a third)
- a carrot and a small sweet potato
- 1 clove of garlic
- olive oil
- teaspoon of coconut oil
- lemon juice
- salt and pepper
How to use it
For the vegan burgers: the instructions were to heat lightly in a pan – it didn’t say how long or whether they needed oil, and it indicated they fell apart easily. I put them on a greaseproof sheet in a 160C fan oven for 12 minutes.
For the carrot and sweet potato mash: peel/wash and chop a couple of carrots and a sweet potato into one-inch chunks. Boil in a pan of salted water with a bay leaf until soft – around 10-12 minutes. Drain and mash with a teaspoon of coconut oil – I wouldn’t advise more than that as it’s a very sweet and strong flavour. Season with salt, pepper and a squeeze of lemon juice to counterbalance the coconut sweetness.
For the sautéed kale: heat about a table spoon of olive oil in a large frying pan, medium heat, and add the sliced garlic clove. Remove any hard stalks from the kale and chop up. Rinse in water but don’t shake too much – leave water clinging to the leaves. Add the chopped kale to the pan of garlic – if the pan’s hot enough the water and oil will pop. Toss it in the oil, squeeze over some lemon juice and salt. Toss the kale regularly so it cooks evenly. It’ll need at least 10 minutes, more likely 12. Check it’s cooked enough for you before you serve as it can be unpleasantly hard and chewy if undercooked, and add a bit more boiling water to the pan to cook further if necessary.