Serves: 4
Hot & Spicy Burger with Pink Slaw
Time: 40 Minutes
Calories: 696 per serving
INGREDIENTS:
- 1 pack Quorn Vegan Hot & Spicy Burgers
FOR THE PINK SLAW:
- 30g vegan mayonnaise
- 30g vegan cream cheese
- 2 tsp hot water
- 1 small clove garlic (optional)
- Half red cabbage, shredded finely
- 1 small red onion, peeled and finely sliced
- 1 carrot, peeled and finely sliced
- Salt and freshly ground black pepper
FOR THE CORIANDER AND LIME DRESSING:
- 1 small garlic clove, peeled, finely chopped
- 1 large bunch fresh coriander leaves
- 2 tbsp extra virgin olive oil
- Zest and juice of 1 lime
- 2 tablespoons tahini
- ½ tsp cumin
- Salt and pepper to taste
FOR SWEET POTATO WEDGES:
- 4 large sweet potatoes, scrubbed well, leave the skins on
- Sea salt
- Freshly ground black papper
- 1-2 tsp smoked paprika
- 2 tbsp olive oil
METHOD
To make the pink slaw:
- In a food processor, combine the vegan mayonnaise, cream cheese, water and garlic together (if using)
- In a bowl, toss the vegetables together and then stir in the vegan dressing
- Season well with the salt and black pepper
To make the coriander and lime dressing:
- Place all ingredients in a food processor and mix until smooth and creamy
To make the wedges:
- Preheat the oven to 200C/400F/Gas Mark 6
- Cut eat potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you have 8 wedges, then add to a large mixing bowl
- Sprinkle over a tiny pinch of salt and pepper and the paprika
- Drizzle over 2 tablespoons of olive oil, then toss together to coat
- Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes or until golden and cooked through
- In the last 19 minutes of cooking time, cook the Quorn Vegan Hot & Spicy Burgers according to back of pack instructions
- Serve the burgers on a bun of your choice topped with the coriander and lime dressing and pink slaw and enjoy with the sweet potato wedges