Page 79 - Vegan Food & Living (February 2020)

Cheese-stuffed big daddy burger

By Follow Your Heart (followyourheart.com)
Makes 5 | Prep 15 mins | Cook 15 mins per patty | Calories 575 (per burger)
200g (1 cup) ground seitan 10 slices of Follow Your 1 Preheat the oven to 190°C/Gas 5 Heat a griddle over medium heat
128g (2 cups) wholewheat Heart Cheddar Slices, Mark 5. and add oil. Add the patties and
breadcrumbs each cut into 7.5cm 2 In a large food processor, add the cook for about 6-7 minutes per side.
(3in) circles Brush the patties with barbecue
2 tsp vegan seitan, breadcrumbs, Worcestershire
Worcestershire sauce 2 tbsp neutral tasting sauce, barbecue sauce, lemon juice, sauce once flipped.

oil (safflower) brown rice syrup, sea salt, pepper 6 Toast the hamburger buns and
78ml ( ⁄3 cup) barbecue
1
sauce, plus 1 tbsp more a generous spread of and mustard. Pulse until uniform. spread Follow Your Heart Vegenaise
for brushing burgers Follow Your Heart 3 Scoop about 80g (½ cup) of the on each bun. Add the cheese-stuffed
Vegenaise, for the buns seitan mixture and press it into a burgers to the bun. Top with the red
1 tbsp lemon juice onion, tomato and romaine lettuce.
½ a red onion, sliced into large disc.
1 tbsp brown rice syrup Serve warm.
thin rounds 4 Place two rounds of Follow Your
½ tsp sea salt, plus
1 tomato, sliced Heart Cheddar Slices in the centre.
to taste
into rounds Enclose with seitan from the edges

¼ tsp finely ground and re-form into a patty shape.
3 leaves of romaine
black pepper Repeat for all the patties.
lettuce, sliced into large
1 tbsp Dijon or squares
German mustard 26.1g 6.9g 1.34g 11.9g 16.6g
5 vegan hamburger
buns, toasted Total fat Saturates Salt Sugar Protein
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