Broccoli, Mushroom and White Bean Burgers

Put the broccoli in a food processor and pulse until the size of rice. (You should have 1½ cups chopped broccoli). Set aside.

Repeat with the mushrooms, taking care not to over-process or they will turn into a wet mush.

Heat the oils in a large sauté pan and cook the mushrooms, garlic and spring onions over a high heat until lightly golden, about 5 minutes, stirring frequently. Add the broccoli, season generously with salt and pepper and cook for 2 minutes, stirring constantly. Set aside to cool.

Place all the remaining ingredients in a large bowl and use a fork to crush together until well combined but not to a smooth paste. Add the cooled vegetable mixture and combine well.

Form into patties the size of the buns, then place on a lined tray and chill for 30 minutes or place in the freezer for 15 minutes to firm up.

To cook: Preheat the flat plate on the barbecue and brush lightly with oil. Cook the patties for 2–3 minutes each side until lightly golden.

Vegan Cashew Nut and Silken Tofu Mayonnaise

Pat the tofu dry with kitchen towels. Place in a beaker with the nut butter, lemon juice and garlic and use a hand-held stick blender to mix until smooth. Gradually blend in the oil to form
a thick sauce. Season with salt and pepper and blend again. Store in an airtight container in the fridge. Makes about 1 cup.

To serve: Spread the toasted buns with Cashew Nut Mayo then layer up with salad leaves, carrots and spring onions, burger pattie, avocado and cucumber. Makes 4.