Spicy Bean Quarter Pounders (vegan). The latest product I've tried is their Spicy Bean Quarter Pounders. They declare on the packet 'big size big taste' and I can confirm that these beauties are big. The golden brown breadcrumbs were crispy and the texture was firm and not at all gungy.

This tasty dish is part of our Free Food range, available exclusively at Iceland. But it's also a doddle to make at home when you have a. Aldi seem to be doing better on the vegan food front and these spicy burgers are OK.

Believe it or not this is an easy recipe just following the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the delicious Spicy Bean Quarter Pounders (vegan) for your dinner with your friends or family. You can cook Spicy Bean Quarter Pounders (vegan) using 14 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Spicy Bean Quarter Pounders (vegan)

You need 1 cup of dried breadcrumbs *(see steps 1-3).
You need 1 can of red kidney beans, drained.
Prepare 1 can of garbanzo beans/ chick peas, drained.
Prepare 2 medium of carrots, peeled and chopped.
It's 1 tbsp of olive oil.
You need 1 of yellow onion, quite finely chopped.
Prepare 2 of garlic cloves, crushed.
It's 1/2 tsp of smoked paprika.
It's 1/2 tsp of ground cumin.
Prepare 1 tsp of dried oregano.
You need 1/4 cup of frozen sweetcorn, defrosted.
It's 2 tbsp of chopped pickled jalapeños.
Prepare 4 tbsp of canola oil, for frying.
You need 4 of burger buns.

The outer burger is crispy with breadcrumbs which I like, inside is beans and vegetables squashed together. I cooked my first one in a mini oven, using a combination of oven and grill cooking. Firstly I turned on the top and bottom elements of the mini oven/grill. Aldi seem to be doing better on the vegan food front and these spicy burgers are OK.

Spicy Bean Quarter Pounders (vegan) step by step

Heat oven to 110C..
Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out..
Crumble bread to make breadcrumbs, you can bash them in a bag or crush them in a bowl using the bottom of a small cup...set aside.
Cook the carrots for 10 minutes in boiling water, drain and set aside to cool.
Heat the olive oil in a skillet and fry the onion for 3 minutes until softened.
Add the garlic and cook for another minute.
Add cumin, oregano and paprika.
Allow onion mixture to cool, off the heat.
Put garbanzo beans and red kudney beans in a large bowl and squash them with a potato masher...you don't need them totally mashed, but mostly..
To the beans, add the onion mixture, carrots, sweetcorn, jalapeños and season with salt and black pepper.
Mix well until the mixture sticks together.
Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate.
Heat the canola oil over a medium heat in a skillet (or two, if necessary...you may need to rinse and wipe dry the skillet you used for the onions).
Fry the burgers for 4-5 minutes each side.
Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapeños....

The outer burger is crispy with breadcrumbs which I like, inside is beans and vegetables squashed together. I had planned to make goulash with dumplings, even making my own dumplings this time as Aunt Bessie's ones - although tasty - aren't vegan. With Tesco Free From Mayo Maize. Vegan food just got an upgrade. Get full nutrition facts for other Sainsbury's products and all your other favorite brands.

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