Cook the black beans and quinoa according to the instructions on the packets. Mash the black beans and blend it with the Naturli Minced, quinoa, grated pepper, chopped onion and garlic until the mixture has a wonderful, juicy consistency. Season the mixture with a little smoked paprika, salt and pepper and fry the Minced burger at medium heat for about 5-6 minutes on either side in the Naturli’ Organic Spreadable.
Rinse the leaf lettuce and place one leaf on the bottom half of the brioche bun with the Minced burger on top. Slice the avocado, tomato and red onion and add to the top.
Warm up the Soya Cuisine slowly and melt Violife Block into it until it achieves a delicious, creamy consistency. Season with salt and pepper. When it has obtained the taste and consistency you want it to have, spread this onto the top half of the Brioche bun.
If you’re feeling ambitious, you can throw yourself into making your own side of curly fries. Peel the potatoes and put them through a spiralizer to give them that wonderful curly shape. Turn in a little oil of your choice and sprinkle with barbecue seasoning, paprika, cayenne pepper or a few chilli flakes – for those brave enough.
It’s up to you whether you prefer to fry them in the deep fat fryer for 3-5 minutes or pop them in the oven for about 25-30 minutes. Remember to season with a little salt.
To top things off, you can stack the finished curly fries over the tomato and onion and complete with a final layer of Violife sauce – then just add the top bun and tuck in.
You can choose to either buy your vegan brioche bun or make them yourself. Find the recipe for home made brioche buns below:
Whisk or crumble the yeast into the cold water in a bowl and stir until the yeast has completely dissolved.
Add the wheat flour, sugar, salt and knead into a doughy mass (this is definitely easiest with a food processor, just put the dough in and let it mix for 8 – 12 minutes). Then gradually add the Naturli’ Organic Vegan Block, continuing to knead as you do so, until the dough feels smooth and very elastic.
Leave the dough to rise for 3 hours in the fridge covered in cling film or a dish towel, or whatever you have that comes in handy, to make sure that the top surface of the dought does not dry out.
After the dough has risen you can now take it out of the fridge and place it on the kitchen table while waiting for it to reach room temperature. When the dough has room temperature divide and shape the dough into 18 x 50g brioche buns. You can also just eye it, it does not have to be perfect.
Allow the buns to rise in a warm room for 1-1½ hours then bake the brioche buns at 200°C in a fan-assisted oven for 8-10 mins.
Tip: If you want a nice shine on your brioche buns you can either brush them with water or Naturli’ vegan block before putting them into the oven.