Portobello Mushroom Burger with Cajun Jackfruit & Vegan Slaw

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!