Tofu, mushroom and sesame burgers with kimchi
In these vegan Korean-inspired burgers, flaxseed replaces egg as a binding ingredient. It is readily available in supermarkets – find it near the nuts and seeds.
By Genevieve Taylor
Makes
4
burgers | Prep
20 mins
plus pressing and chilling | Cook
20 mins
| Calories
565
(per serving)
396g (14oz) block of firm tofu
400g (14oz) mushrooms, roughly torn or chopped
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2.5cm (1in) piece of fresh root ginger, roughly chopped
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Junk food - June 2019
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About Vegan Food & Living Magazine
In the mood for some vegan junk food? We've got the recipes to delight and inspire in the June issue of Vegan Food & Living, ranging from our tofish and chips cover star to pizza, mushroom, potato and leek pie and Biscoff cookie cups. Also this issue, we check out the wonders of watercress, cook up a feast on the barbecue and revel in pasta dishes under 500 calories. Also this issue, we explore whether non-vegan companies have a place in the vegan world, discover all about lab-grown meat, find out what should feature in the perfectly balanced vegan diet and embrace sustainable vegan fashion.