Vegan Cajun Bean Burgers | olivemagazine

Vegan Bean Burgers: Cajun Black Bean Burgers with Dairy-Free Slaw

olive oil
1/2 green pepper
finely diced
1/2 onion
finely diced
1 clove garlic
finely chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic granules
1/2 tsp chilli powder
1 tin black beans
drained and rinsed
75g plain flour
flat-leaf parsley
finely chopped to make 1 tbsp
ciabatta buns
to serve
a handful rocket
to serve

PICKLED ONIONS

1/2 red onions
sliced into thin rings
1 tbsp  white wine vinegar

SLAW

50g silken tofu
1 tsp Dijon mustard
2 tsp  white wine vinegar
1/4 white cabbage
finely sliced
1 carrot
shredded

Method

step 1
Heat a frying pan over a medium heat with 2 tsp of olive oil and fry the onion, green pepper and garlic for 5-10 minutes until translucent.
step 2
Add the spices and cook for another 2 minutes then leave to cool.
step 3
Put the black beans in a food processor and pulse until you have a rough, chunky purée.
step 4
Put the onion and spice mixture, flour and parsley into a bowl and stir through the beans. Add 1 tbsp of water if it looks dry.
step 5
Form into 4 patties, cover and chill.
step 6
Add the red onion to a bowl with the white wine vinegar and season.
step 7
For the slaw, blitz the silken tofu, mustard and white wine vinegar with 2 tbsp of water and season.
step 8
Put the cabbage and carrot into a bowl and stir through the dressing.
step 9
Heat a frying pan over a medium heat with a little olive oil and fry the burgers for 3-4 minutes on each side until crisp.
step 10
Serve the burgers in the buns, with slaw piled on top, some rocket and the pickled onions.