Portobello Mushroom Burger with Cajun Jackfruit & Vegan Slaw
A fully loaded vegan-friendly burger.
Allergens
Contains Gluten, Soyabeans, Mustard
Ingredients
3 fennel bulbs (about 500g), halved and sliced
4 vegan brioche buns
4 flat Portobello mushrooms
40g iceberg lettuce
1 beef tomato, sliced
1 red onion, cut into rings
400g of tinned Jackfruit, drained
80g red cabbage, shredded
20g carrot, shredded
140g Blenders Vegan Mayo
Method
Step 1:
To make the slaw, in a bowl place the shredded red cabbage and carrot and gently fold in 100g of the Blenders Vegan Mayo. Set aside in the fridge.
Step 2:
Drain the tin of Jackfruit and heat in a pot with the Cajun sauce for 5 mins until fully heated through.
Step 3:
Heat a frying pan with a little oil and cook the mushrooms for 3-4 mins. Toast the buns.
Step 4:
To assemble the burger; spread the base of the toasted buns with Vegan Mayo, add the chopped lettuce, red onion rings, and sliced beef tomato. Place the cooked mushroom on top and gently spoon on the cooked Cajun jackfruit. Finally, top with the slaw and enjoy!
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