Here at Evolve we love nothing more than a super tasty vegan recipe, and if you're looking for something really delicious and a bit of a treat, Matt has the perfect recipe for you!
Who are you and what do you do?
I'm Matt and I am the owner and head chef at Veg Heads, vegan local street food business to Hertfordshire and Essex. We had a cafe in Southend for the past year, but was preparing for busy summer of festivals and private events before the unfortunate events that enveloped the world!
Today we have the El Beano burger for you, or longest running product, and one of our biggest sellers!
What was the inspiration behind this recipe?
It was a similar recipe to one I developed while living in Mexico and helping a friend develop and sell food for her small street food business. Black turtle beans are common in Mexico, and mix extraordinarily well with mushrooms.
How easy is this to make for the average person?
I’d say it can be simplified and made easy enough to cook in small batches (usually I do batches of 50 or more), therefore being very accessible for those with an average pantry.
Are there any ingredients people may not have in their cupboards?
I have found, when it comes to plant based cuisine, many people explore new spices and herbs. So i wouldn’t be surprised if you had them all. But the main ingredients for the “fajita” seasoning contain spices like Cayenne and Nutmeg, which may not be as prevalent… as for the rest of this particular burger, in order to keep it gluten-free, we use gluten free oats, which you can find in most supermarkets in the Free From section.
Ingredients for El Beano Burger (Makes 6-8)
- 1x red onion
- 400g black turtle beans (1.5 cans after de-juicing, or prepare from dried)
- 400g chestnut mushrooms
- Handful of walnuts
- 1x tbsp tomato puree
- 3x tbsp fajita seasoning (a blend of paprika, garlic powder, mustard powder, ground cayenne pepper, nutmeg, ground coriander, oregano, ground cinnamon, onion salt)
- 1x tbsp lemon juice
- 200g gluten free oats
- Salt and pepper to taste
- If preparing the beans from dried, leave them overnight, or at least 4 hours, to soak submerged in water. Once complete, place them in boiling water for 50-55 minutes until soft enough to break and mush.
- In the meantime, chop the onion into slices and roast for 10-12 minutes on 180c. Take out of the oven, leave to cool for a few minutes, then blend with chopped mushroom, spices and oats. Leave the mixture to one side.
- Once the beans are done, drain safely, and blend with the walnuts, lemon juice and tomato puree. Put the mixture with the mushroom and onion mixture, and mix together well, kneading with your hands until there is an obvious and firm blend.
- Either with your hands or with a burger shaper, shape the burgers and place on an oven tray, preferably on oiled parchment paper. Use an oil spray to limit the amount of oil used.
- Bake in preheated oven (180c) for 8 minutes if saving for later (put them in the fridge after they've cooled so that they improve their shape) or 10-12 minutes, turning once, if eating immediately.
The Beano is spicy, savoury and meaty, so to add to the full burger building experience, we recommend putting with a dollop of beetroot hummus in the bun, as well as a leafy lettuce, vegan cheese, gherkins, and a sriracha mayonnaise. With regards to the bun, make sure you lightly toast the INSIDE on both sides, using the oven or a pan, to add to the rigidity and structure of the burger.
Rough prep time: 20 minutes to 4 hours (or overnight)
Cook time: 8-10 minutes
Any allergens: Mustard powder
If you want to check out Veg Heads and all their delicious vegan street food then you can visit their website at www.vegheadsfood.co.uk.
Here is a little message from Matt about what they'll be doing when events get back to normal!
"We will be easing our way back into events, such as popups at cool bars and pubs around Herts and Essex, and we will be at a range of non-vegan and vegan events across the south east. Keep an eye on our website/social media: www.Vegheadsfood.co.uk // @vegheadsfood."