Pa'lais star
Pa’lais Cuisine Cashew Sauce
30 min
30 min
No-Beef Burger with BBQ-Sauce Cashew dressing, coleslaw and potato wedges
No-Beef Burger with BBQ-Sauce Cashew dressing, coleslaw and potato wedges
STEP 1
Preheat the oven to 210° on convection heat.
STEP 2
Mix the potato wedges with oil and salt and spread on a baking tray. Bake for 20 to 25 minutes until cooked and crispy.
STEP 3
For the BBQ sauce: Mix the Pa’lais Cuisine – Cashew Sauce with mustard, paprika and cayenne pepper. Season with plenty of coarsely ground black pepper and coarse sea salt.
STEP 4
Mix the carrot and white cabbage with veganaise, yogurt, red onion and parsley. Season with salt and pepper.
STEP 5
Bake the burgers and buns according to package directions.
STEP 6
Spoon some BBQ sauce on the bottom half of the burger bun. Place a leaf of lettuce and the fried burger on top, followed by a few slices of tomato, red onion and pickle.
STEP 7
Spoon over some BBQ sauce and finish with a second leaf of curly lettuce and the top half of the bun.
STEP 8
Serve with the coleslaw and oven fries.
TIP 1
Also delicious with some coleslaw on the burger.
TIP 2
Replace the gherkins with a spoonful of pickles for extra flavor.
Ingredients
500 grams potatoes, unpeeled in wedges
1/2 jar of Pa’lais Cuisine – Cashew Sauce
1 to 2 tsp mustard
1/2 tsp smoked paprika powder
Pinch of cayenne pepper
50 grams grated carrot
100 grams shredded white cabbage
1 tbsp veganaise
1 tbsp unsweetened plant-based yogurt
1/2 red onion, in half rings + extra
Handful of curly parsley, chopped
2 vegan burgers
2 burger buns
1 tomato, sliced
Four leaves of lettuce
1 spoonful of gherkins
Rice oil, black pepper and coarse sea salt
