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Dee’s Spicy vegan Bean Burgers with Miso Peanut Butter Sauce and Stir Fried Veggies.

29 Aug

I was shopping the other day and spotted some really nice oyster and shitake mushrooms. I was craving a tasty miso stir fry, so I bought a few extra bits and hey presto, this little gem was created!

You will need:
1 Pack of Dee’s spicy bean burgers
For the sauce:
3-4 tablespoons of peanut butter
1 tbsp of miso paste
1 tsp chilli paste
2 cloves of garlic, chopped
1 inch of ginger, chopped
1 handful of fresh coriander, chopped
Coconut oil /olive oil
300-400g of green veggies, sliced (such as – pak choi, spring onion, sugar snaps)
100-150g of mixed mushrooms, sliced
Optional (toasted sesame seeds)

Method
First make the miso sauce. In a bowl add the miso paste, chilli paste, ginger, garlic, coriander, peanut butter and fresh coriander. Add in a little water if it’s too thick, or even some coconut milk if you prefer. Then leave it aside until needed.
Cook the burgers as per the pack instructions and add a few spoons of the miso sauce on top and let them sit for two minutes off the heat. Cut them into large pieces and leave aside until assembly.
In a big wok cook, off your mushrooms and veggies until they’ve browned. Do this in small batches or even each item separately so you don’t overcrowd the pan. Add a few tablespoons of your sauce and cook for one minute more.
Place the pieces of burger on top of the veggies and serve with some salad or a portion of stir fried rice or noodles.
Enjoy, Eoin!

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Dill & Mushroom Chasseur Pitta with Dee’s vegan Omega Burger & Alfalfa Sprouts

18 Jul

This is a new take on an old classic French sauce dish known as a “chasseur” with added dill. It’s super comforting and really tasty!

Serves 2 / Time 25-35 minutes

You will need:
1 packet of Dee’s omega burger
2 pitta pockets
1 vine ripe tomato, diced
100g sliced mushrooms
1 small onion, diced
100mls dairy free milk
2 cloves garlic, chopped
5g dill chopped
10 ml Olive oil
60g grated smoked tofu
50g Hummus
Alfalfa to garnish

Method:
Cook the burgers according to instruction on the packet, I pan fried mine, then set aside.

Next heat some oil in the pan and brown the onions and mushrooms. Reduce the heat and add in the garlic and dairy free milk and allow to cook for 2-3 minutes until it reduces.

Then add in the diced tomato, dill and smoked tofu, stir and remove from the heat.

Toast the pitta bread, cut open and spread some hummus on both sides. Slice each burger into 4 and place in the pitta. Pour over the “chasseur” sauce and add the alfalfa.

Then cut in two and serve with salad or have by itself.

brown the onion and mushroom

add tomatoes , yum

add dill and smoked tofu

omega burger cooked and ready for the pitta

alfalfa to garnish

sliced , ready to eat

Dees Vegan Traditional Sausage “Burger” with Slow Cooked Caramelised Maple Onions

29 Jun


My friends and I would always make a luscious vegan ‘sausage’ burger packed with lots of onion and on a yummy toasted bun, whenever we would BBQ. I was chatting to them recently about my upcoming visit to see them and we decided we had to make this legendary BBQ treat again!

You will need:
1 packet of Dee’s Vegan Sausages
Seasoning of choice; such as Cajun, herbs, taco, etc.
1 medium onion, sliced
Salt /Pepper
15mls oil
20mls maple syrup
2 seeded or onion burger baps/buns
2 ripe tomatoes
A handful of Baby leaves

Method:
Firstly, heat a small pan with a little oil and add in the onion and some salt/pepper. Cook on low until brown and soft, after about 15 minutes add the maple syrup and cook another 3-4 minutes.

While the onions are cooking, season the sausages. I used 5-7g of Cajun seasoning to sprinkle on top, then cook the sausages according to the instructions on the pack (I grilled mine.)

Next, slice the tomatoes and toast the burger buns.

When everything is ready, place 3-4 tomato slices on the bottom of the bun, then top it with the sausage, onion and baby leaves and top it with the other half of the bun.

Then enjoy with your favourite summer drinks.

 

Top Tips:

You can prep the onion in larger batches and keep them in the fridge for 3-4 days and simply heat up as needed.

You can use all sorts of different types of buns or for the kids, why not use a cookie cutter to cut out a fun shape of toasted bread and use this as the bun.

Enjoy, Eoin.

 

 


  

Tortilla bowl with Dee’s vegan spicy Bean Burgers & rice. Yum!

29 May

I came across an old picture of my friends and I eating lunch at one of our favourite cafes, they always had amazing veggie options so I never had to worry about what to eat! This is my spin on it!

You will need:

1 packet of Dee’s spicy bean burgers

2-3 tortilla  wraps

1 cup of cooked brown rice

1/2 cucumber, diced

1 small carrot,  spiralised

1 small courgette,  spiralised

2-3 baby peppers sliced in rings

1/2 bag of mixed salad

1/2  Apple Julian sliced

2-3 basil leaves

For the dressing 

1″ginger grated

30ml toasted sesame seed oil

1 garlic clove crushed

30ml rice wine vinegar

30ml sweet chilli

30ml soya sauce

Method:

Pre heat oven to 180c

Place the tortilla over a small bowl to give you the bowl shape, then bake it the oven until lightly brown and crispy.

Then start on the dressing.

Place all ingredients in a blender blend for a few seconds and leave aside until ready to use.

Cook the spicy bean burger following the instructions on packet, I grilled mine.

Once almost cooked, brush the burger with a little of the dressing. Allow it to caramelise and when cooked, slice burger into thin strips.

Now assemble the tortilla bowl

Filling your bowl as follows-

  • Add a handful of salad, then a little dressing
  • Carrot, courgettes, peppers and cucumber
  • Brown rice
  • Add little more dressing
  • The sliced burger
  • Some Basil leaves
  • Apple
  • A little dressing

Enjoy for lunch or dinner. Ideal during some nice weather as it’s light and filling.

Eoin

    

Vegan Indian Spiced Carrot and Corn Fritters. Yum!

2 May

I had leftovers from my carrot and corn salad the other day and was looking for a way to use it up. So with some inspiration from a chef friend of mine who is from India, plus with my love of onion bhajis, this delicious recipe came about. You will need: 300g Carrot and corn salad 1 inch ginger, grated 2 cloves garlic, chopped 100g -150g, gram flour Coconut oil 5-6 slices of good bread 50g roasted tomato relish 100g hummus Salt / pepper 1 tbsp of the following – Coriander powder Cumin powder Garam masala Onion seeds or fenugreek seeds Chili powder Method: Heat oven to 180c. Place all the ingredients in a large bowl and mix well. There should be enough liquid from the carrots to make a batter. Form the batter into small patties using your hands. Heat some coconut oil in a pan and add the patties. Allow to brown on both sides, then cook in the oven for 2-3 minutes. If you don’t want to eat them right away, allow them to cool and store in the fridge for up to 2 days. Once they are cooked, I like to serve them on a piece of toasted sourdough bread with hummus and topped with red pepper relish! Delish.     

Ultimate Vegan Nachos with Dee’s omega Burger and sausages

19 Feb

If you’re looking for a fab no fuss dish, then these delicious nachos are it! Perfect for sharing, they are ideal for everything from a movie night with friends to a cosy night in for two. Quick, easy and totally yummy!

You will need:
½ pack of Dee’s Sausages, chopped
1 Dee’s Omega Burger
1 red onion, sliced
1 pepper, sliced
3inch (appx) courgette, diced
3-4 mushrooms, sliced
3 cloves garlic, crushed
4 tomatoes chopped and 150ml crushed tomatoes or 1 can of chopped tomatoes
30g packet of Mexican seasoning
2 avocados, mashed
1 bag tortilla chips
200g vegan cheese, grated
Jalapeños
Oil

Method:
Heat some oil in a frying pan on high and brown the diced veggies.

Next, add the Dee’s Sausages and Omega Burger and cook for a further 2 minutes. Season and cook for another minute.

Add the tomatoes and crushed tomatoes, followed by the garlic, then turn down to low and simmer for 5-10 minutes.

In an ovenproof dish, layer the tortilla chips, with some vegan cheese and then the taco veggies mix. Aim for 2-3 layers in total and cover with a final sprinkling of cheese. Bake in the oven for 7-9 minutes at 180c.

When the nachos are done, top with some mashed avocado and jalapeños.

And don’t forget to share 🙂

Vegan Nachos
Vegan Nachos
Vegan Nachos
Vegan chesse
Vegan Nachos
Vegan Nachos
Vegan Nachos

We are dying to know how your vegan nachos came out, and what ingredients have you used to prepare your Nachos. Let us know in the comments field. Enjoy! Eion 🙂

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