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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Happy Halloween

Halloween Burgers

Per serving (245g) Calories 512, Fat 7.7g, Saturates 3.7g, Carbohydrate 87g, Sugars 6.3g, Fibre 12g, Protein 27g, Salt 3.2g

Makes: 6

These Halloween burgers are great for kids and adults; the nori eyes, cheese teeth and pepper stalk make the burger look like a pumpkin.

For the patties:

• 180ml (¾ cup) vegetable stock

• 1 tbsp Marmite

• 2 tbsp tomato ketchup

• 2 tbsp soy sauce

• 100g (3.5oz) dried soya mince

• 1 400g (14oz) tin lentils, drained

• 1 tbsp smoked paprika

• 150g (5oz) plain flour

• Oil for shallow frying

To serve:

• 1 sheet nori

• 6 burger buns

• Handful rocket

• 1 tomato, sliced

• 1 red onion, finely sliced

• Vegan cheese slices

• Tomato ketchup

• 6 pepper stalks (optional)

1 For the patties, add the vegetable stock, Marmite, tomato ketchup, soy sauce and soya mince to a saucepan and allow to simmer for 2-3 minutes until the soya mince has hydrated and the liquid has been absorbed. Then add the lentils, paprika and flour and bring the mix together, mixing until well-combined, season to taste and form into 6 patties.

2 Then prepare the buns: cut 12 small triangles of nori, brush the top of the bun with a little water and stick the nori on as eyes. Add rocket, tomato and red onion to the bun. Heat the oil over a medium-high heat and cook the patties for 3-4 minutes on each side until golden and cooked through.

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About PlantBased

The evenings are drawing in, the leaves are starting to turn, and there’s a noticeable nip in the air. It can only mean one thing – autumn is arriving. We love the advent of a new season here at PlantBased, because it means we can get fresh inspiration for our cooking. From new fruit and veg that’s in season, to hearty, filling food, perfect for warming our bellies, we love it all! This month, we’re sharing some midweek time-savers that can either be popped in the slow cooker before you head out, or cooked up in a single pot to save on the washing up. We predict the Mushroom and Ale Stew (p28) will become a true autumn favourite! We’re also turning our attention to food waste, with some tips to reduce your food footprint, and some recipes that will use up every last scrap of food in the kitchen. It’s the spookiest month of the year, so we couldn’t let Halloween pass by without a few ghoulish recipes – perfect for parties whether you’re a big kid or a little one. Our Brain Cupcakes (p81) are sure to raise a few eyebrows! And we’ve got Midweek Favourites, Soups and Desserts to round out the recipe selection this month; look no further for all the kitchen inspiration you need. Enjoy the issue!