Place a large frying pan over medium heat and add the vegan butter. Once melted, add the onion and garlic and fry for 3-5 minutes or until starting to brown.
20 g vegan butter, ½ onion, 3 cloves of garlic
Add the vegan mince and use a spatula to break it up in the frying pan. Fry for 2 minutes or until starting to brown then add the dark soy sauce, the marmite and the green pepper. Fry for a further minute or so, to soften the pepper.
450 g vegan mince, 3 tablespoon dark soy sauce, 1 teaspoon marmite, ½ green bell pepper
Add the remaining ingredients except for the burger buns and stir to combine. Cover with a lid and leave to simmer for 15 minutes, stirring occasionally to make sure it’s not catching to the bottom of the pan.
1 tablespoon tomato puree, 150 ml ketchup, 200 ml water, 1 tablespoon light brown sugar, 1 teaspoon English mustard, ½ teaspoon vegan Worcestershire sauce, ½ teaspoon fine seal salt, ½ teaspoon ground black pepper, 1 teaspoon hot sauce, 1 tablespoon vegan gravy granules
Just before serving, slice the burger buns and spread with a little vegan butter then toast in a dry frying pan until golden brown.
4 vegan burger buns
Divide the filling between the buns and serve with pickles and vegan coleslaw.
pickles or vegan coleslaw