Fakeaways

Vegan Big Mac! 

I honestly don’t only cook homemade versions of takeaways…But this one is just too tasty to pass up. One thing I struggled with after moving to vegan is was how to satisfy that urge for naughty comfort food, most things are naturally low in saturated fats and as much of a fan I am of bean burgers I found they lacked the bite to replicate a burger.

I was really excited by the new Linda McCartney 1/4lb  burgers, but found the soy base had a tang to it which didn’t feel quite right. Now I know mock meats aren’t for everyone, and maybe replicating something from a company like McDonalds isn’t massively ethical, but the recipe is entirely vegan, and I can’t think of a word good enough to describe how this recipe tastes!

Vegan Big Mac’s – Makes 6 patties 

Vegan Big Mac Sauce 

  • 3/4 cup soya milk (non-sweetened) 
  • 1 cup sunflower oil
  • 2 tbsp White wine vinegar
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp chipotle paste, garlic puree, salt
  • 1 sliced gherkin 
  • Small dash of liquid smoke

Blend together the soy milk and sunflower oil, pulsing from the bottom to the top of the container

Once combined add all other ingredient and blend until smooth. If the sauce lacks bite add a dash of white wine vinegar. Leave to set in the fridge for 2-3 hours. 

Big Mac Patties 

  • 225g Seitan (1.5 cups of flour) 
  • Half a red onion 
  • 80g mushrooms (5-6)
  • 120g mix of red kidney and black eyed beans 
  • 1 tsp paprika, cumin, garlic, mixed herbs
  • 1/2 tsp onion powder, pepper, salt
  • 1 tsp liquid smoke 
  • 1 tsp Worcester sauce (I like chipa for a good vegan version) 
  • 2 tbsp flour
  • 1 tsp ground chia seed mixed with 2 tbsp water

Roughly chop the Seitan, mushrooms and onion. Blitz in a food processor or hand chopper until is ground, but remains some texture, as below:


Set aside in a large mixing bowl. Pulse the beans in a similar manner. Add in all the spices, flour, liquid smoke, Worcester sauce and chia seed mix and combine with a wooden spoon. Take out a small handful and mould into a pattie, thinner patties tend to cook better and you can double up without it being too filling! There should be enough mixture to make 6 patties, if you have time leave in the fridge for an hour to firm:


Shallow fry the burgers in a tbsp of oil until crispy both sides, near the end of cooking add sliced cheese to the top of the burgers, if you have a lid to your frying pan then putting it on will help your cheese to melt. Serve in a seeded bun with iceberg Lettuce, diced onion, gherkins and big mac sauce, and let me know what you think!

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