Dee’s Vegan Burger with a Mushroom, Leek and Cashew Cream Sauce

28 Jan

I enjoy getting inspiration for cooking when I am out shopping and the other day there were some leek on special offer. I then found a tin of sweet chestnuts, followed by some nice mushrooms and pretty soon an idea for a meal had come together before I even got home. Enjoy – Eoin.

You will need:
1 pack of Dee’s Omega Burgers
2 leeks, chopped
200g mushrooms, chopped
1-2 Tbsp of oil
15g sage
200g cashew nuts
3 garlic cloves
100g asparagus
1 handful of spinach
50-75g sweet chestnuts
500mls water
Salt /pepper to season
2 bread buns toasted (optional)

Place the cashews in 500mls of water and bring to the boil. Allow it to simmer for 5-7 minutes, then take off the heat and cool.

Then add it to a blender with the garlic and sage and blend until smooth and set aside.

Meanwhile, cook the leeks and mushrooms in a frying pan with some oil, salt and pepper until browned.

Add the cashew cream sauce and the spinach and cook for 3-5 minutes.

Cook the burgers according to instructions on the packet – I pan fried mine in a little oil. When the burgers are cooked, use the same pan to then cook the asparagus with a little salt for 2-3 minutes.

Pour some of the sauce over the burger and top with some asparagus and chestnuts. You could serve it with or without a bun (see pic.)







One Response to “Dee’s Vegan Burger with a Mushroom, Leek and Cashew Cream Sauce”

  1. White Cloud Photographic February 4, 2015 at 2:47 pm #

    that looks so tasty!

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