Vegan bean chilli fries
Treat family and friends to Mexican-inspired loaded fries. This plant-based dish is great for entertaining, whether for a movie night or party
Monday night burgers & slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 Tesco Plant Chef Meat-Free Burgers
- 2 burger bunssplit
- 1 large vine tomatosliced
- small handful of rocketor spinach
For the slaw
- ¼ cabbage(white, red, sweetheart or spring greens), finely sliced
- 1 carrotgrated
- ½ red onionfinely sliced
- 4 tbsp vegan mayonnaiseplus extra to serve
- squeeze of lemon juice
- 1 tsp Dijon mustard
- small handful of chives, parsley or corianderfinely chopped
Nutrition: per serving
- kcal520
- fat20g
- saturates6g
- carbs61g
- sugars7g
- fibre7g
- protein21g
- salt3.05g
Method
step 1
Heat the grill to medium-high. Put the Tesco Plant Chef Meat-Free Burgers on a baking tray and grill for 4-5 mins each side until golden and crisp. Toast the buns cut-side up alongside the burgers on the tray for the last 2-3 mins.
step 2
Meanwhile, toss the slaw ingredients with some seasoning. Taste, and add a little more lemon or mustard, if you like.
step 3
Spread a little mayo on the burger bun bases, add a tomato slice and a burger. Add a spoonful of the slaw. Top with some rocket or spinach, and add the burger lids. Serve with the remaining slaw on the side.
