Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
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Pinch of salt
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BBQ mushroom baps
Ingredients
(serves 4 rolls)
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360g fresh wild mushrooms
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1 cup Heinz tomato sauce
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1 tsp English mustard
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2 tsp tomato puree
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4 tbsp light soy sauce
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2 tbsp apple cider vinegar
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1/2 tsp garlic powder
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1/4 cup brown sugar
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1/2 cup beer or larger
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Smoked salt
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Cracked black pepper
​
4 assorted rolls
Sriracha mayo
Lettuce
​
Tips:
This dish is inspired by the mushroom king - Derek Sarno. Check out his instagram and youtube to get more inspiration on how to cook different types of mushrooms.
​
I got my mushrooms from Sainsbury's - the specialty mushroom mix. Alternatively you can find them in Tescos and most good markets.
Method
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Preheat your oven to 200 degrees.
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Heat a large griddle pan and add 2 tbsp of olive oil. When the oil is very hot add your mushrooms. Fry on a high heat for 10 minutes, allowing them to get lovely and crispy. Keep tossing them around the pan to avoid burning. If the pan gets dry add a dash more olive oil. Season with a little salt and pepper.
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While the mushrooms are cooking add the rest of the ingredients to a large saucepan. Bring to the boil for 2 minutes and then leave to gently simmer for 10 minutes.
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Transfer the mushrooms directly into the bbq sauce. Add a little water to your very hot griddle pan to remove any residue from the pan. Add this to the bbq sauce to maximise flavour.
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Pour the mushrooms and sauce onto a lined baking tray. Bake in the oven for 15 minutes. The sugar in the bbq sauce will caramelise the mushrooms.
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Allow the mushrooms to cool slightly before adding them to the buns.
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Toast your buns, add sriracha mayo, lettuce and then finally your mushrooms.
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