Vegan stack burger
"Spicy bean burger topped with colourful, chargrilled veggies, loaded with salad, and drenched with a tangy sesame sauce."
Servings:
4 people
Health Score
High
Medium
Low
9.8 / 10
High score
Glycemic Index
Index
50
LowLoad
37
HighNutrition per serving:
| Calories | 454.41 kcal | 23% |
| Fat | 9.94 g | 14% |
| Carbs | 73.61 g | 28% |
| Sugars | 15.46 g | 17% |
| Protein | 20.54 g | 41% |
| Sodium | 675.78 mg | 34% |
| Fiber | 20.03 g | 72% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 50 Low |
Glycemic Load 37 High |
Ingredients
400g can mixed beans, drained and mashed
1 sweet potato, peeled, boiled and mashed
1 onion, finely grated
1 tsp curry paste
2 cloves garlic crushed
2 tsp rapeseed oil, for frying
half aubergine, sliced into 4 x 4cm slices
4 Portobello mushrooms, stalks removed
1 courgette, cut into long slices
1 red pepper, quartered
1 yellow pepper, quartered
8 little gem lettuce leaves
1 very large tomato, sliced
1 red onion, thinly sliced
4 wholemeal baps, split and lightly toasted
4 tsp tahini, mixed with juice 1 lemon and 2 tbsp water
Directions
Read the directions for this recipe at diabetes.org.uk
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