3 EASY WEEKDAY RECIPES

To celebrate the launch of our brand new ‘make at home’ range we wanted to show you what easy meals we’re cooking at home this week!

SPAGHETTI ‘SHROOMBALLS’

Prep time: 5 minutes |  Cook time: 10 minutes |  Total time: 15 minutes

(Serves: 2 people)

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INGREDIENTS

  • 1x pack Shroom burger patties. buy here

  • 1-2 tbsp olive oil

  • Wholewheat spaghetti

  • 1 jar of your favourite tomato pasta sauce

  • 10 sun dried tomatoes (from oil), chopped

    Optional extras- 

  • Dairy-free parmesan

  • Fresh basil

INSTRUCTIONS

  1. Begin by placing enough spaghetti for 2 people into a pot of boiling water with a pinch of salt. 

  2. This is where it gets a little messy! While your spaghetti is cooking, take your Shroom patties and divide and firmly compress each patty into 4-5 little ‘shroomballs’ using your hands. You should now have 8-10 shroomballs!

  3. Add your olive oil to a frying pan and once it’s hot add the individual shroomballs to the pan. Cook them for 6-8 minutes, making sure that you are regularly moving and rolling them around the pan so that all sides are getting cooked through and slightly crispy on the outside!

  4. Once the spaghetti is ready, drain it and add your pasta sauce straight into the pot, along with the sun dried tomatoes and optional fresh basil, cooking it on a low-medium heat until piping hot. 

     

  5. Plate up the spaghetti and meatballs and feel free to top with more fresh basil leaves and a generous sprinkling of dairy free parmesan.

So easy and so delicious!

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CLASSIC BBQ BEAN BURGER

Prep time: 2 minutes |  Cook time: 8 minutes |  Total time: 10 minutes

(Serves: 2 people)

Our BBQ Bean burger is our favourite thing right now during the hot summer months- top it with all of your favourite burger toppings- anything goes! Our favourite is the classic combo of onions, gherkins, lettuce and tomato, with lashings of BBQ sauce- although Ketchup works great too.

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Ingredients

  • 1 x pack BBQ Bean burger patties. buy here

  • Olive oil

  • 2 burger buns (we love to use a soft vegan brioche!)

  • 2-4 leaves of round lettuce

  • 2 large slices of beef tomato

  • 8 gherkin slices

  • 6 rings of red onion

  • Your favourite BBQ sauce, to taste

INSTRUCTIONS

  1. Place a small amount of olive oil in a non stick frying pan and once heated, add the two BBQ Bean patties. Cook for 3-4 minutes each side, ensuring that they are sizzling well!

     

  2. Meanwhile, place your burger buns in the toaster to get them nice and lightly toasted! 

     

  3. It’s time to build :) Spread the BBQ sauce on the inside of the top and bottom buns. Place a leaf or two of lettuce on the bottom bun, then add the patty, followed by the tomato slice, then the onion and gherkins, adding a little more sauce on top to finish it off! 

The ultimate summer burger!

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SPICY HABANERO CORN FRITTERS

WITH SALSA, MANGO AND LIME

Prep time: 5-7 minutes |  Cook time: 8 minutes |  Total time: 15 minutes

(Serves: 2 people)

These corn fritters are so versatile and we love having them as a light breakfast to mix things up! This colourful, quick and easy recipe is perfect for when you’re low on time but want to impress!

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Ingredients:

  • 1 x pack Habanero burger patties. buy here

  • Olive oil

  • Salsa- as spicy as you like!

  • ½ a mango

  • Large handful fresh coriander

  • ½ a lime

  • 2 large scoops coconut yoghurt

    Optional-

  • ½ jalapeno, finely diced

  • 1 avocado

INSTRUCTIONS

  1. Place a small amount of olive oil in a non stick frying pan and once heated, add the two Habanero patties. Cook for 3-4 minutes each side, ensuring that they are sizzling well!

     

  2. Meanwhile, dice the mango into small cubes and place in a small bowl, squeezing in the juice of half a lime and also the finely chopped jalapeno (if using). Finely chop the coriander, leaving a leaf or two for garnish if your feeling fancy,  and add it to the same bowl, giving it a good mix.

     

  3. Plate up each patty, adding a generous dollop of salsa on top, a scoop of coconut yoghurt and a generous few spoons of the mango mixture. It’s also optional to add half a sliced avocado to each plate! We like to top this breakfast stack with a sprig of coriander to make it look pretty but again it’s totally optional!

And there you have it- 3 super EASY, QUICK and AFFORDABLE vegan weekday recipes! We can’t wait to see you all making these yourselves!

by Théa Carter

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HAPPY COOKING, DON’T FORGET TO SHOWCASE YOUR CREATIONS USING THE #VURGERATHOME HASHTAG!