Vegan BBQ pulled pork burger with fries

10 MINS PREP | 30 MINS COOK | SERVES 4 MODERATE

800g sweet potatoes, cut into 5mm-wide

batons

1 tbsp olive oil, plus extra for drizzling ½ tsp smoked paprika

SAUCE

70g natural soy yogurt

20g vegan mayonnaise

1 tbsp ketchup

1 tsp hot mustard

1 tbsp lemon juice

1 tsp garlic powder

1 tsp Himalayan salt

BURGER FILLING

2 red onions, cut into rings

1 tbsp agave syrup

4 eatplanted.pulled BBQ

4 buns of your choice

400g coleslaw

3-4 red radishes, sliced a handful of basil leaves

1 Heat the oven to 200C/180C fan/gas 4. Put the sweet potato on a tray lined with baking paper, then mix with the olive oil, smoked paprika and a generous pinch of salt. Bake for 30 mins until crispy.

2 Meanwhile, mix the burger sauce ingredients together in a large bowl. Set aside in the fridge, then start on the burgers. Heat a drizzle of olive oil in a frying pan over a medium heat and fry the onions with a little salt for 4 mins until soft and translucent. Toss in the agave syrup and fry for a further 5-6 mins, stirring occasionally. Remove the onions from the pan and set aside for later. In the same pan, fry the planted.pulled BBQ for 5 mins, until fragrant and cooked through.

3 Slice your buns in half and heat in the oven for 4-5 mins, if you’d like them warm. If not, skip this step and brush the bottom half of the buns with the sauce and top with the eatplanted.pulled BBQ, the onions, coleslaw, radishes and basil leaves. Close with the other bun half and serve with the fries and remaining sauce on the side. To shop the full EatPlanted range, or to find out more, visit uk.shop.eatplanted.com