The Big Jack from Vegan(ish) by Jack Monroe
Sometimes I am overcome with a sense of culinary mischief; a need to meddle in tried-and-tested popular dishes to see if I can recreate my own versions of them. This is one of those times. The usua...
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Baking sheet
- Spatula
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Whisk
- Colander
- Kitchen towel
Ingredients
- 200 g meaty mushrooms – baby portobellos, chestnuts or shiitake
- 75 g soya flakes
- 4 fat cloves of garlic
- 1 small cooked beetroot
- 200 g mixed nuts
- 1 tbsp cooking oil, plus extra for frying
- 1 small dill pickle or gherkin
- 2 tsp English mustard
- 3 tbsp Vegan Mayo
- 40 g vegan spread
- A generous amount of black pepper
- 1 tbsp soy sauce
- 75 g white rice
- 1 small onion
- Slice of vegan ‘cheese’
- Sliced gherkin or dill pickle
- Finely sliced red onion
- Finely sliced lettuce
- 1 tsp white wine vinegar
- Seeded hamburger buns, sliced in half
- 1 tbsp tomato ketchup
- A pinch of paprika
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