Smoked Tofu and Bean Burgers Served with Green Salad
A vegan burger perfect for those summer BBQ parties!
Ingredients
- 1 medium onion, peeled and quartered
- 1 plump garlic clove, peeled
- 1 medium carrot, peeled and coarsely grated (about 60g prepared weight)
- 420g can ‘no-salt no-sugar’ red kidney beans, drained and rinsed in a colander under cold running water
- 220g pack smoked tofu, drained
- 75g/3oz sunflower seeds
- 1 small bunch parsley (about 20g)
- 10ml/2 tsp organic wheat-free vegetable bouillon powder
Tools
- Prospero Kitchen Machine
- Processor with thin shredding plate and blade
Method
- Preheat the oven to 220°C/Gas Mark 7. Line a large baking tray with baking parchment.
- Grate the carrot using the thin shredding plate then remove the plate and replace with the blade.
- Place all the ingredients in the food processor and blend on speed 4-5 for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once. Remove the blade and take a handful of the mixture.
- Remove the blade and form a handful of the mixture into a ball. Place on the baking tray. Press with fingertips to make a burger shape. Repeat a further 5 or 7 times depending on how large you want your burgers.
- Bake for 20-25 minutes until light golden brown. Remove from oven and leave to firm up on the tray for 3-4 minutes. Divide between 4-6 plates and serve with a green salad.