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  • 2

  • 15 Minutes

  • 20 Minutes


  • 1 tbsp rice bran oil
  • 1 (100g) small red onion, sliced thinly
  • 1 clove garlic, crushed
  • 2 tbsp store-brought tomato chutney
  • ¼ cup (70g) plain vegan yoghurt
  • 1 tbsp vegan mayonnaise
  • 50g white and red cabbage, shredded finely
  • 1 (70g) small carrot, grated coarsely
  • 150g HARVEST GOURMET Vegan Burger
  • 2 brioche burger buns
  • 2 baby cos lettuce leaves, washed and torn
  • 1 (90g) small vine-ripened tomato, sliced thinly

Cooking Instructions:

  • Preheat the oven to 180°C/160°C fan forced.
  • Heat oil in a medium frypan over low heat; add onion and garlic and cook very slowly for 8-10 minutes, stirring occasionally. Stir through chutney and cook a further 1-2 minutes. Set aside.
  • Meanwhile, mix yoghurt and mayonnaise in a large bowl. Add cabbage and carrot to coat in dressing.
  • Heat HARVEST GOURMET Vegan Burger according to directions on pack, adding the buns to the oven 2-3 minutes before the end of the cooking time.
  • To serve: slice the buns in half and arrange salad leaves over base, layer with coleslaw, HARVEST GOURMET Vegan Burger pattie, tomato and caramelised onion mixture, top with burger bun.