Veggieful: Vegan Big Mac

veggieful.com

Gail McCullough

subheading: Vegan Big Mac Sauce (Makes ½ cup):

75g silken firm tofu

¼ tablespoon water

¼ teaspoon salt

¼ tablespoon lemon juice

1 ¾ teaspoons brown sugar

2 teaspoons dijon mustard

¼ tablespoon olive oil

1 ¼ teaspoons white vinegar

1 ½ tablespoons French dressing

3 teaspoons pickle/gherkin relish

½ tablespoon finely minced white onion*

subheading: Other:

4 soft bread rolls (2 used for the whole roll and 2 used only for the bottom half)

1 gherkin, thinly cut into 8 slices

2 tablespoons minced white onion*

1 cup thinly sliced iceberg lettuce

2 vegan cheese slices (I used Toffuti American Cheese Slices)

subheading: Veggie Burger (Makes 4 patties):

1 yellow onion

2 cloves garlic

1 tablespoon oil plus 4 more tablespoons for frying

1 can chickpeas 400g , drained

1 tablespoon fresh lemon juice

2 ½ cups tightly packed breadcrumbs

2 tablespoons barbeque sauce

½ teaspoon salt

¾ teaspoon freshly cracked black pepper

Directions at veggieful.com

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