Meat Free Monday – Vegan Vegetable Burger


  • 3 tbsp. olive oil, divided
  • 60g sweetcorn
  • 7/8 button mushrooms
  • 3 scallions (spring onions) diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • 1 carrot, grated
  • 1 small potato, grated
  • 30g cup silken (soft) tofu
  • Salt and pepper to taste
  • 60g breadcrumbs




  1. Blend the silken tofu until it is creamy and leave aside
  2. Sauté the mushrooms, corn, bell peppers and scallions in a tablespoon of olive oil for 5 minutes. Add the garlic and the cumin and cook for another minute
  3. Place the mix in a bowl and add the carrot, potato, tofu and salt and pepper.
  4. Add breadcrumbs until the mix holds it may take more or less than 60g
  5. Shape them into burgers and place in the fridge to set for an hour.
  6. Cook in two tablespoons of olive oil, these should take 3 -5 minutes on each side.


Serve with garlic Italian seasoned potatoes or place on a burger bun with salad and vegan mayonnaise.

Garlic Italian Potatoes:

Vegan Mayonnaise:




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