The Big Zac

sbs.com.au

Maelys Bonnet

20 g dried shiitake mushrooms

400 g tin black beans, rinsed and drained, reserving 60 ml (¼ cup) aquafaba (see Notes)

90 g (¾ cup) small chunk TVP (Textured Vegetable Protein)

3 tbsp tomato sauce

3 tbsp barbecue sauce

1 tbsp liquid smoke

135 g gluten flour, plus 2 tbsp extra if needed

1 tbsp beef-style stock powder

2 tsp onion powder

½ tsp freshly ground black pepper

120 ml olive oil

8 slices dairy-free American-style cheese

8 sesame-covered burger buns

2 large handfuls shredded iceberg lettuce

½ white onion, finely chopped

2 sweet and spicy dill pickles (gherkins), sliced into rounds

subheading: Big Zac secret sauce:

135 g (½ cup) vegan mayonnaise (see Notes for recipe)

2 tbsp gherkin relish

2 tsp Dijon or American mustard

1 tsp white vinegar

½ tsp granulated sugar

up to ½ tsp smoked paprika

¼ tsp onion powder

¼ tsp garlic powder

Directions at sbs.com.au

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