Vegan Pulled 'Meat' Burgers

Nutrition per serve

Ingredients

• 250g mushroom meat
• 10g smoky barbecue seasoning
• 10g Spanish seasoning
• 50g tomato paste
• 2pcs tomato
• 2pcs white bread rolls
• 40ml vegan mayonnaise
• 100g mixed salad leaves
• 10ml olive oil
• 15ml extra virgin olive oil
• 5ml white wine vinegar
• 1ml dijon mustard

Method

1. Step 1 — Brown mushroom meat
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the mushroom meat, barbecue seasoning and 1 tsp Spanish seasoning*, breaking up the lumps with a spoon, for 2 mins or until starting to brown.
2. Step 2 — Cook mushroom meat
   Stir half the tomato paste* and 310ml (1¼ cups) water into the mushroom meat mixture and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 12-15 mins until tender. Taste, then season with salt and pepper.
3. Step 3 — Prep salad
   Meanwhile, heat the grill to high. Whisk 3 tsp extra virgin olive oil, 1 tsp white wine vinegar and ¼ tsp dijon mustard in a large bowl until combined. Season with salt and pepper. Thinly slice 1 tomato and coarsely chop the remaining tomato.
4. Step 4 — Toast bread rolls
   Halve the bread rolls through the middle. Put on an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted.
5. Step 5 — Assemble burgers
   Spread the rolls with the vegan mayonnaise and fill with the sliced tomato, mushroom meat and some of the salad leaves.
6. Step 6 — Get ready to serve
   Add the chopped tomato and remaining salad leaves to the dressing and toss to combine. Serve the burgers with the salad.

Allergens

Sulphites, Soy, Gluten, Wheat