Vegan Cajun bean burgers with dairy-free slaw
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Ingredients
- olive oil
- 1/2 green pepper, finely diced
- 1/2 onion, finely diced
- 1 clove garlic, finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic granules
- 1/2 tsp chilli powder
- 1 tin black beans, drained and rinsed
- 75g plain flour
- flat-leaf parsley, finely chopped to make 1 tbsp
- ciabatta buns, to serve
- a handful rocket, to serve
PICKLED ONIONS
- 1/2 red onions, sliced into thin rings
- 1 tbsp white wine vinegar
SLAW
- 50g silken tofu
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- 1/4 white cabbage, finely sliced
- 1 carrot, shredded
Method
- STEP 1
Heat a frying pan over a medium heat with 2 tsp of olive oil and fry the onion, green pepper and garlic for 5-10 minutes until translucent.
- STEP 2
Add the spices and cook for another 2 minutes then leave to cool.
- STEP 3
Put the black beans in a food processor and pulse until you have a rough, chunky purée.
- STEP 4
Put the onion and spice mixture, flour and parsley into a bowl and stir through the beans. Add 1 tbsp of water if it looks dry.
- STEP 5
Form into 4 patties, cover and chill.
- STEP 6
Add the red onion to a bowl with the white wine vinegar and season.
- STEP 7
For the slaw, blitz the silken tofu, mustard and white wine vinegar with 2 tbsp of water and season.
- STEP 8
Put the cabbage and carrot into a bowl and stir through the dressing.
- STEP 9
Heat a frying pan over a medium heat with a little olive oil and fry the burgers for 3-4 minutes on each side until crisp.
- STEP 10
Serve the burgers in the buns, with slaw piled on top, some rocket and the pickled onions.
