But where do vegans get their protein? This spicy vegan bean burger is the answer to that time-old question, containing 21g of protein per serving and a much lower fat content than your average burger. Burger and chips for dinner tonight? Don't mind if we do!
Blitz until it forms a smooth paste. Taste and adjust seasoning and spices if needed.
With wet hands, mould the mixture in four burgers, and chill in the fridge for 30 minutes- 1 hour. This step is not essential but it will help the burgers hold their shape when cooking). These burgers can be frozen before cooking so you can have them ready in the freezer for a super speedy mid-week meal.
Heat 1 tbsp of oil in a large, non-stick frying pan. Cook the burgers for 10-25 minutes, turning every couple of minutes, until lightly brown on each side and cooked through.
Serve immediately with your choice of toppings and salad.
This recipe was created by food blogger, Hope Pointing, a nutrition and food science student and private chef from Dorset. For more from Hope, follow her on Instagram.