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Thai vegan burger with peanut dressing
Fruit and vegetables
1 banana
shallot
, finely chopped
1 stick
lemongrass
, finely chopped
1 tsp fresh
ginger
, grated
2
garlic
cloves, crushed
4
spring onions
, thinly sliced
1
lime
, juice only, to taste
1 tbsp
ginger
, peeled and grated
2
Little Gem lettuce
leaves
¼
cucumber
, shredded
½
carrots
, shredded
¼
red onion
, thinly sliced
2
lime
, juice only
2 tbsp
mint
leaves
2 tbsp
Thai basil
Tins, packets and jars
1 tbsp vegan Thai red
curry paste
2 x 400g tins
chickpeas
, drained
5 tbsp crunchy
peanut butter
sweet
chilli sauce
Cooking ingredients
25g-50g/1oz-1¾oz
chickpea flour
(if needed)
2 tbsp
vegetable oil
salt and freshly ground
black pepper
1 tbsp vegan
soy sauce
1 tbsp
chilli oil
2 tbsp
sesame seeds
2 tsp toasted
sesame oil
1 tbsp light
brown sugar
2 tbsp toasted
peanuts
, chopped
75g/2½oz roasted
peanuts
, chopped
Other
2 vegan burger
buns
2 tbsp vegan Thai fish sauce
sweet
potato wedges
Back to recipe
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