The Stack Burger II

INGREDIENTS:

• Gosh! Chickpea, Courgette & Moroccan Spiced Bakes Topped with Harissa Peppers

• Edamame and Quinoa Salad

• Violife Cheese Slices

• Sun-dried Tomatoes

• ·Vegan Mayo (I use Really! Not Dairy, Squeezy Roasted Garlic Mayo)

• Mixed Salad Leaves

• Red Onion Chutney

• Soy Sauce

• Chilli Oil

• Burger Bun

METHOD:

Preheat oven (electric 200°c/fan Oven 180°c). Remove bakes from packaging and place on a baking tray. Cook in the centre of the oven. (From chilled: 15-20 mins From frozen: 35-40 mins)

Rinse the quinoa under cold running water to remove its bitter flavour. Tip into a pan and add double the amount of water. Place over a medium heat and bring to the boil. Reduce the heat and allow the quinoa to simmer for 10 to 15 minutes, or until the water is absorbed.

Once cooked, mix the quinoa in a bowl with the edamame beans adding soy sauce and chilli oil.

When your bake has 10 mins left put your burger bun in the oven for a few mins to toast slightly.

Once your burger bake has cooked you can start to stack your burger, adding in the rest of the ingredients. Enjoy!