- 120 pumpkin
- 1/2 400 can kidney beans
- 100 firm tofu
- 1 spring onion
- 1 clove garlic, crushed
- 1 cup mushrooms, finely chopped
- 1/4 teaspoon celery salt
- 1 teaspoon smoked paprika p
- 2 crusty bread rolls or burger buns cut in half
- 2 teaspoons Tablelands Dairy Free Buttery Spread or Tablelands Reduce
- l tomato, sliced
- Grated beetroot
- 1 cucumber sliced
- Tomato relish, to serve
- 1. Pre-heat oven to 220°C/200°C fan-forced. Cut pumpkin into thin slices, place in a single layer in a baking dish and spray with oil. Roast for 15 to 20 minutes or until tender.
- 2. In a large bowl, mash beans and tofu and add spring onion, garlic, mushrooms, celery salt and smoked paprika. Mix well with your hands and form into two large patties.
- 3. Spray a medium frying pan with oil and set over a medium heat. Cook patties, turning until brown. Place patties in a pre-heated oven for 10 minutes to finish cooking. Set aside to cool and firm up.
- 4. Toast the rolls and spread with Tablelands Dairy Free Buttery Spread.
- 5. Top with lettuce. vegan burger, tomato, roast pumpkin. beetroot and
- cucumber.
- 6. Dollop the tomato relish on top and serve.
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