Soak the red and yellow lentils (chana dal) for a few hours and boil them briefly but leaving them a bit firm and certainly not soggy. The burgers will have more of a “meaty” effect/texture of you leave at least the chana dal a bit firm!

Meanwhile fry up the following mix:

• Onions
  
• Garlic (optional and not too much)
  
• Peppers
  
• Mushrooms (lots of)
  
• Kidney beans
  
• A tomato if you have one to hand
  

Season generously with: 

• Vegeta 
  
• Pepper 
  
• Salt
  
• Sugar
  
• Paprika 
  
• Thyme
  
• Mixed herbs
  
• Fresh basil
  
• Fresh chives
  
• Fresh parsley 
  
• Fresh coriander (small amount if available)
  
• Sambal oelek 
  
• Curry powder (small amount optional)
  
• Lemon juice (small amount optional)
  

Then mix the two together with whisked egg and breadcrumbs. 

Coat in breadcrumbs and gently shallow fry until golden brown on both sides. 

If desired, add some goat’s cheese to the mix for extra flavour and texture. 

Enjoy!

Ingredients

• Wraps
• Falafel 
• Humus
• Iceberg lettuce
• Cucumber
• Peppers
• Cherry tomatoes (optional)
• Radishes (optional)
• Giant white beans (optional)
• Sweet corn
• Fresh herbs (optional)
• Lemon juice (optional)
• Red onion
• Salad dressing 
• Sweet chilli sauce
• For a non-vegan version
• Chicken nuggets or schnitzel 
• Bacon
• Butter

Method

Fry the falafel/chicken and bacon and prepare the salad. The wraps are best if the falafel or meat elements are still warm when you serve them! Once everything is prepared, warm the wraps either in a flat-bottomed pan or in the microwave quickly and then butter the wraps lightly (if non-vegan) and coat them with a generous layer of humus. Next, layer the salads elements of your choice over the surface of the wrap (onions go on last) and lightly cover in my special Abbie salad dressing and a little lemon juice and fish herbs, if desired. Then add the falafel or chicken and bacon and sprinkle with chilli sauce before folding into a roll.

Tip: the wraps can be wrapped in tin foil and eaten later cold. The foil also helps the wraps to hold their shape while you eat them!

To improve the presentation on the plate, you can also add some crisps, shaped radish, a blob of extra humus, salsa dip, chilli sauce or anything you fancy that would look nice.

This dish makes a great side dish with other main courses, or you can eat it as a main course. Above it is served with sweet potato rösti.

Ingredients 

• 1 medium cauliflower
  
• 1 tablespoon natural crunchy peanut butter
  
• 2 teaspoons solid coconut oil
  
• 1 tablespoon tamari or other soy sauce
  
• Juice of 1/2 lime (reserve the other 1/2 for serving)
  
• Half teaspoon curry powder and half a teaspoon garam masala
  

Method

Heat the oven to 180 degrees. Cut the cauliflower into florets. Mix all the ingredients in a bowl and then cover all the cauliflower florets completely in the sauce. Wrap the basted cauliflower in some tin foil – as loosely packed as possible so that all the pieces cook evenly – and place them in the oven, first for 15 minutes. Then uncover the florets and cook them for a further ten minutes until the turn crunchy and golden brown. Sprinkle a little of the leftover lime over the florets and serve hot.

In the photo above, I drizzled the meal in some homemade vegan chimichurri.