Ingredients

  • Vegan buns
  • 1 can black beans
  • 100g pearl barley
  • 1 sweet potato
  • 1 garlic head (roasted)
  • 1 carrot
  • 1 bunch spring onion
  • 1 celery stick
  • 100g cashew nuts
  • Ground cumin, coriander, cinnamon, Tahini
  • 1 cup fried bread crumbs
  • Olive oil
  • 2 tomatoes
  • 1/2 cucumber
  • 1 pomegranate molasses
  • 1 avocado
  • Mustard
  • Ketchup
  • Vegan cheese (optional)

Steps

  1. Roast sweet potato and garlic (whole) at 180C for 1 hour.
  2. Boil Pearl barley until soft.
  3. Blend carrot, onion, celery, cashew nuts and lightly fry.
  4. Roughly blend cooked barley.
  5. Mix black beans, barley, vegetables, spices, tahini, olive oil by hand to form patties (add breadcrumbs if too wet).
  6. Dice tomatoes, cucumber and mix with pom molasses to make salsa.
  7. Assemble with avocado, cheese, mustard, ketchup.