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Quorn Vegan Hot & Spicy Burger with Pink Slaw

Serves: 4

Ready in: 30 to 60 mins

Vegan Friendly

Quorn Vegan Hot & Spicy Burgers are the perfect meat-free twist on the classic chicken burger, sure to be a crowd pleaser.

Quorn Vegan Hot & Spicy Burger with Pink Slaw Recipe: Veggie


1 pack Quorn Vegan Hot & Spicy Burgers


30g vegan mayonnaise
30g vegan cream cheese
2 tsp hot water
1 small clove garlic (optional)
Half a red cabbage, shredded finely
1 small red onion, peeled and finely chopped
1 carrot, peeled and finely sliced
Salt and freshly ground black pepper

Coriander & Lime Dressing

1 small garlic clove, peeled, finely chopped
1 large bunch fresh coriander leaves
2 tbsp extra virgin olive oil
Zest and juice of 1 lime
2 tbsp tahini
1/2 tsp cumin
Salt and pepper, to taste

Sweet Potato Wedges

4 large sweet potatoes
Sea salt and freshly ground back pepper
1-2 tsp smoked paprika
2 tbsp olive oil


  • First, make the pink slaw. In a food processor combine the vegan mayonnaise, cream cheese, water and garlic together. Toss the vegetables together and then stir in the vegan dressing and season well with the salt and black pepper.
  • Prepare the coriander & lime dressing: place all ingredients in a food processor and mix until smooth and creamy.
  • To make the wedges, preheat the oven to 200C/400F/Gas 6. Cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you have 8 wedges, then add to a large mixing bowl.
  • Sprinkle over a tiny pinch of salt and pepper, and the paprika, drizzle over 2 tablespoons olive oil, then toss everything together to coat. Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35-40 minutes, or until golden and cooked through.
  • In the last 19 minutes of cooking time, cook the Quorn Hot & Spicy Burgers according to back of pack instructions. Once cooked, serve the burgers on a bun of your choice topped with the coriander and lime dressing and pink slaw and enjoy with the sweet potato wedges.
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