Vegan kimchi burger recipe

Name: Vegan kimchi burger recipe
Ingredients: 700 ml hot water; 30 g salt; 1/2 Chinese cabbage (approx 350g/12oz), the leafy part cut into 5cm (2-inch) chunks, the thick base into 2cm (¾-inch) chunks; 2 pak choi (approx 350g/12oz), cut into 5cm (2-inch) chunks; 1 carrot, peeled and grated; 1 dessert apple, cored and roughly chopped; 0.2 onion, roughly chopped; 10 g garlic; 10 g fresh root ginger, peeled and roughly chopped; 1 1/2 tbsp Korean chilli powder; 3 spring onions, sliced; 2 tbsp light oil (such as groundnut or sunflower), for frying; 200 g tempeh, diced into 2cm (¾-inch) cubes; 100 g baby corn, thinly sliced into discs; 1 large garlic clove; 15 g fresh root ginger, peeled and grated or finely chopped; 1 red chilli, finely diced; 1/2 tsp salt; 120 g stale white breadcrumbs; 15 g gram flour; 4 spring onions, sliced; 20 g coriander, chopped; 250 g kimchi; 0.2 tsp cracked black pepper; 6 burger buns; 0.2 iceberg lettuce, leaves separate; 6 tbsp vegan mayonnaise

www.lovefood.com

Kimchi and the meat substitute tempeh make the ultimate vegan burger a reality.

View full recipe on www.lovefood.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.

Share this recipe:

Ingredients

700 ml hot water
30 g salt
1/2 Chinese cabbage (approx 350g/12oz), the leafy part cut into 5cm (2-inch) chunks, the thick base into 2cm (¾-inch) chunks
2 pak choi (approx 350g/12oz), cut into 5cm (2-inch) chunks
1 carrot, peeled and grated
1 dessert apple, cored and roughly chopped
0.2 onion, roughly chopped
10 g garlic
10 g fresh root ginger, peeled and roughly chopped
1 1/2 tbsp Korean chilli powder
3 spring onions, sliced
2 tbsp light oil (such as groundnut or sunflower), for frying
200 g tempeh, diced into 2cm (¾-inch) cubes
100 g baby corn, thinly sliced into discs
1 large garlic clove
15 g fresh root ginger, peeled and grated or finely chopped
1 red chilli, finely diced
1/2 tsp salt
120 g stale white breadcrumbs
15 g gram flour
4 spring onions, sliced
20 g coriander, chopped
250 g kimchi
0.2 tsp cracked black pepper
6 burger buns
0.2 iceberg lettuce, leaves separate
6 tbsp vegan mayonnaise