Quorn Vegan Hot & Spicy Burger with Pink Slaw

Name: Quorn Vegan Hot & Spicy Burger with Pink Slaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack Quorn Vegan Hot & Spicy Burgers; [https://www.quorn.ie/products/spicy-burger]; Pink Slaw; Dressing:; 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; Coriander & 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; 1/2 teaspoon cumin; salt and pepper, to taste; Sweet Potato Wedges:; 4 large sweet potatoes, scrubbed well, leave the skins on; sea salt; freshly ground black pepper; 1-2 tsp smoked paprika; 2 tbsp olive oil

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A Quorn Vegan Hot & Spicy Burger with pink slaw sat on a table beside sweet potato wedges.

Quorn Vegan Hot & Spicy Burgers are the perfect meat-free twist on the classic chicken burger which everyone will love. Paired with a homemade pink slaw, coriander & lime dressing and served alongside perfectly oven baked potato wedges, this dish is sure to be your next family favourite.

Vegan & Vegetarian BBQ Recipes Meat Free Burger Recipes Vegan Recipes

Serves 4

40 mins

A Little Effort

696 cals
(Per serving)

Vegan

Made with Quorn Vegan Hot & Spicy Burgers

See product See recipes

High in Protein

High in Fibre

Low in Saturated Fat

Ingredients

1 pack Quorn Vegan Hot & Spicy Burgers
Pink Slaw
Dressing:
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
Coriander & 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
1/2 teaspoon cumin
salt and pepper, to taste
Sweet Potato Wedges:
4 large sweet potatoes, scrubbed well, leave the skins on
sea salt
freshly ground black pepper
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 & 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 6.
Cut each 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 olive oil, then toss everything 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