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
9.7 / 10
High score
Glycemic Index
Index
51
LowLoad
36
HighNutrition per serving:
| Calories | 427.65 kcal | 21% |
| Fat | 8.25 g | 12% |
| Carbs | 70.69 g | 27% |
| Sugars | 14.68 g | 16% |
| Protein | 18.77 g | 38% |
| Sodium | 710.24 mg | 36% |
| Fiber | 19.30 g | 69% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 51 Low |
Glycemic Load 36 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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