The chefs at recipe box service Gousto have whipped up this lush vegan mexican bean burger recipe to help your BBQ be a little more eco this summer.
Throwing a vegan, veggie, or veg-heavy occasion will cut your carbon and water footprint drastically, putting you on the fast track to a more sustainable garden get-together. Plus, it means no risky undercooked meat!
Take this opportunity to remind your guests that plant-based doesn’t mean protein-free. These super simple Mexican bean burger dishes are full of the good stuff…
Ingredients for Vegan Mexican Bean Burger
- 400g black beans
- 2 tsp chipotle paste
- 2 finely chopped spring onions
- 1 crushed garlic clove
- 100g wholemeal breadcrumbs
- a handful of chopped coriander
- 1 tbsp tahini
Method for Vegan Mexican Bean Burger
Roughly blend all the ingredients together using a hand blender then shape into 4 burgers. Coat in olive oil and barbecue for 3 minutes on each side before serving in a toasted ciabatta roll. Serve up with guacamole, sweet potato chips and a crisp green salad to complete the dish.
You can practice what you peach when it comes to dessert, too.
Keep it peachy!
Keep it sweet and simple with BBQ fruit – start by painting a few halved peaches in melted butter and adding a few sprigs of rosemary and muscovado sugar. Once they’re coated in goodness, grill on either side for a few minutes, pop on another dollop of butter, and devour!
Reduce your single use
Avoiding disposable barbecues is one thing, but hosting can be stressful and single-use cups, plates and straws can often be all too tempting. If you aren’t keen on swapping disposables for your usual dinnerware, or you don’t have enough plates or forks to go around, bamboo plates and cutlery are a great option. Though technically still single-use, they’re surprisingly sturdy and can be reused over and over. They’re also light and small enough to be stashed away for your next summer party (and the next one and the next one).
You might also fancy baking my plum cupcakes as an additional pud!