| 1 block of tempeh | |
| 1 tsp paprika | |
| Salt and pepper | |
| 100g couscous (cooked) | |
| 1 tbsp miso paste | |
| 1 tbsp tomato paste | |
| 1 flax egg | |
| 50g breadcrumbs | |
| 2 tbsp French's mustard | |
| 1 tbsp miso paste | |
| Buns | |
| Vegan cheese slices (I use ones from GreenVie, Applewood or Violife Epic Mature Cheddar) | |
| Lettuce |
yes you read that right. you ever tried to make a beanie burger? or a veggie burger? It’s long. and because I love you lot, I’m gonna cut down the time for you, and get it done in about 20 minutes
| 1. | Blitz the tempeh, the pastes, couscous, flax egg, and season. |
| 2. | Chuck in a bowl and mix with the breadcrumbs until the mixture can hold in the shape of a burger. If it's too wet, add more breadcrumbs. |
| 3. | Fry the burgers on 2-3 mins each side, then once flipped, add vegan cheese and a lid on the pan. This helps the cheese melt. |
| 4. | Mix the miso paste and mustard for an unruly condiment, then toast your buns. |
| 5. | Serve it all up as you want, with any toppings you'd like and let me know what you think! |