Wasabi coleslaw was introduced to me by the wonderful Vegan Love burger restaurant in Budapest. I've never really liked wasabi and have always avoided it when it comes to sushi, so it really surprised me how much I enjoyed it - probably because it was just a bit of flavour, rather than neat wasabi. Anyway, I've been thinking about it since and I thought it was about time I shared with you all, the wonder that is wasabi slaw! I paired it with some Asian spiced mushroom and bean burgers and some alfalfa sprouts, the soft, almost melt-in-your mouth Asian burger perfectly compliments the crunchy, tangy coleslaw and the almost nutty bean sprouts, all sandwiched between a soft wholemeal bun. This burger is an experience and the flavours are simply incredible!
The patty consists of classic Asian flavours like sesame oil, 5 spice, soy sauce, garlic, ginger and the addition of vegan Worcester sauce (pronounced wuss-ta), which whilst is a British condiment, contains the tangy flavours of tamarind, so really heightens the taste of the burgers. Most Worcester sauce contains fish, but there are increasingly more veggie versions (usually gluten free too), so keep a look out for them! The patty itself contains onion, mushrooms, kidney beans and chickpea flour - so if served with a gf bun, these burgers are gluten free too!
The slaw is made of the classic white cabbage, carrot and [vegan] mayo combo, with the addition of spring onions, rice wine vinegar and of course, wasabi paste. The result is a creamy, spiced mayo which is just so delicious! You can also add in some red cabbage, or other root veg like beets or even an apple for some sweetness if you wish.
The patties are quite soft, so I shaped them with wet hands (so they don't stick) and then coated them in a chickpea flour/sesame seed mix before frying for a bit of stability and they firm up whilst cooking, when the chickpea flour expands and absorbs the extra moisture. This is such a great meal to share with family/friends and a nice twist on the classic burger flavours!
Click here for printer friendly version
Click here for printer friendly version
Asian Bean Burgers & Wasabi Slaw | Serves: 6 | Time: 30-40 mins
You'll need
Large frying pan
Non-stick frying pan
Fine grater
Mixing bowl
Spatula
Wooden spoon
Masher
Plate
Ingredients
- 1 tbsp sesame oil
- 1/2 red onion
- 1/2" piece ginger
- 2 cloves garlic
- 1 tsp Chinese 5 spice
- 250g chestnut mushrooms
- 2 tbsp soy sauce/ tamari
- 2 tbsp vegan Worcester sauce
- 400g can red kidney/black beans
- 3/4 cup chickpea flour
- 2 tbsp sesame seeds
- Salt
- Oil
Wasabi Coleslaw:
- 1/2 white cabbage
- 1 large carrot
- 4 spring onions
- 1 tbsp rice wine vinegar
- 1- 1/2 tsp wasabi paste
- 1 tsp sugar
- 1/3 cup vegan mayo
- Pinch salt
To serve:
- 6 vegan burger buns (GF if needed)
- Vegan mayo
- Alfalfa sprouts
Method
- To make the patties, first chop the onion and fry in a large frying pan on a medium heat, then crush the garlic, peel and grate the ginger and also add this to the pan with the 5 spice and cook for a few minutes. Chop the mushrooms into small pieces and add these to the pan with the soy sauce and Worcester sauce, cook until the pan is almost dry and the sauces have fully reduced. Then mash a drained can of beans and add to the mix, along with 1/2 cup chickpea flour, stir and then remove from the heat.
- Meanwhile, to prep the coleslaw, thinly slice the cabbage, grate the carrot and slice the spring onions, place into a large mixing bowl. Season with a pinch of salt, the rice wine vinegar, wasabi paste, sugar and vegan mayo, stir to combine and adjust flavours if needed.
- In a small dish/plate measure out 1/4 cup chickpea flour, 2 tbsp sesame seeds and a pinch of salt, mix together. Divide the patty mixture into 6, then, with wet hands shape into patties and coat both sides with the flour/sesame seed mix. Then heat a non-stick pan with a shallow coating of oil and fry the patties slowly, until golden brown and cooked through.
- Serve up the burgers on buns with vegan mayo, the wasabi slaw and alfalfa sprouts. Enjoy!
Cassidy xx
 |
| Pin this image |
