Let's go... AL FRESCO
Take to the road, hit the beach, walk in the woods or just pop into the garden, and, wherever you go, take the vegan feast with you
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MELTED CHEESE AND BLACK BEAN BURGER
By Nicola Morek at The Kleen Kitchen (thekleenkitchen.co.uk) Makes 2 | Prep 15 mins | Cook 25 mins
1 tin of black beans, drained, rinsed and patted dry 300g (2 cups) steamed sweet potato, cooled and mashed 1 small yellow onion, finely chopped 3 garlic cloves, minced ½ a yellow pepper, finely chopped ½ tsp ground cumin ¼ tsp chilli flakes ½ tsp smoked paprika 1 tbsp mixed herbs 100g (½ pack) Ilchester® Vegan Blue, thickly sliced, or any other melting vegan cheese
1 Preheat the oven to 180°C/Gas Mark 4.
2 Place the drained black beans on a baking tray and bake for 5 minutes until lightly roasted. Once cooked, remove and place into a large mixing bowl.
3 In a frying pan, heat a tbsp of oil and gently fry the onion and garlic until soft and smelling amazing. Remove from the heat.
4 Add the sweet potato, pan fried onion and garlic, chopped pepper, paprika, mixed herbs, chilli flakes and salt to the large bowl.
5 Mix well with a fork and mash some of the black beans. Leave some whole as it add a nice texture.
6 Half fill a measuring cup with the bean mixture and then add four slices of Ilchester Vegan Blue. Fill the rest of the cup up and then tip over to loosen the mixture into your hand.
7 Gently seal the edges and shape into a smooth burger shape. Place on a lined baking tray and use the remaining mixture to make a second burger.
8 Bake in the centre of oven for 20 minutes, flipping them over after 10 minutes.
9 Once the burgers are cooked, place them on a bun with all your favourite toppings.
NUTRITIONAL INFO
Calories (per serving) 536 | Total fat 13.8g Saturates 9.6g | Salt 1.04g | Sugar 13.6g Carbohydrates 87.4g | Protein 18.9g
SAUSAGE ROLLS
By Nicola Morek at The Kleen Kitchen (thekleenkitchen.co.uk) Makes 24 | Prep 15 mins plus chilling Cook 25 mins
1 roll of Macsween Vegetarian Haggis 150g (1½ cups) mushrooms, finely chopped 3 celery sticks, finely chopped 1 tbsp dried sage 1 tbsp dried rosemary 1 packet of Jus-Rol puff pastry
1 Preheat the oven to 200°C/Gas Mark 6, line a baking tray with non-stick paper and remove the pastry from the fridge.
2 In a pan, gently fry the mushrooms, celery and dried herbs in a dash of oil until soft and fragrant.
3 Remove from the pan and place in a large dish, allow to cool for a few minutes and then add the haggis.
4 Combine the mixtures – I like to get my hands in and give everything a good mush together.
5 Unwrap the pastry, place in a landscape angle on a clean surface.
