Easy vegan burgers
Make vegan burgers with polenta and spice with cumin, chilli and coriander. Cook in the oven or on the barbecue and serve with a plant-based salsa
Vegan ‘bacon’
Makes around 16 slices
Easy
Prep:
Cook: -
Make this vegan 'bacon' from strips of aubergine and a selection of spices. Take note: it's highly addictive – you’ll want to add 'faken' to everything
Skip to ingredients
- 1½ tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp vegan Worcestershire sauce(we used Henderson’s Relish)
- ½ tbsp maple syrup
- 1 tsp smoked paprika
- big pinch ground cumin
- ½ large auberginecut in half lengthways, then cut into long strips about 3mm thick (use a mandoline if you have one)
Nutrition: Per slice
- kcal15
- fat1g
- saturates0.2g
- carbs1g
- sugars1g
- fibre0.4g
- protein0.2g
- salt0.2g
Method
step 1
Heat oven to 120C/100C fan/gas 1 and line two roasting trays with baking parchment.
step 2
Mix together the oil, soy sauce, Worcestershire sauce, maple syrup, smoked paprika and ground cumin. Lay the aubergine slices on the roasting trays and brush both sides with the spice mixture.
step 3
Roast for 45-50 mins until partially crisp– they'll crisp up more when cool.
