Vegan

Serving Size: 4

Cooking/Prep Time: approx 30min

INGREDIENTS

1 pkt Suzy Spoon’s Rosemary & Garlic Patties

3 tablespoons olive oil

4 burger buns

2 tomatoes, sliced

1 red spanish onion, sliced into rings lettuce

beetroot

VEGAN MAYO- makes 2-3 cups

160g (1 cup) almonds

2 garlic cloves, peeled

250ml soy milk

1 tablespoon white vinegar

juice of 2 lemons

500ml olive oil

salt and pepper

BLT WITH HOME MADE MAYO

METHOD

Place the almonds in a food processor and blitz for 30 seconds until finely ground. Add the garlic, soy milk, vinegar and lemon juice and process until smooth. Place the oil in a jug. Turn on the processor and slowly pour in a thin stream of oil until mixture is smooth and creamy. Season to taste with salt and pepper. Add a drop of water if the mayo is too thick for you. This mayo will last 7-8 days if stored in an airtight container in the fridge.

Heat oil in a large non stick pan on a medium heat, & cook patties for roughly 4-7 minutes each side. Cook until brown on both sides and hot all the way through. Toast the bottom sides of the burger buns. Spread the mayo on top & bottom on buns, Add lettuce, tomato, patties, tomato sauce, beetroot and onion. Add bun tops. Serve with hot chips.

 

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Tel: (02) 95579762  |  Email: info@ssvb.com.au

 

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