The perfect burger is all about balance: saucy, succulent, with a crispy cut-through element, and a soft bread or crisp lettuce bun to soak up all that goodness.
Check out the vego stars that are strutting their stuff across our plates...
There is so much goodness in this burger – sweet potatoes, mushrooms and millet form the base. Dates and maple syrup add a hint of sweetness, which is a nice contrast to the smoky chipotle, while lime, coriander and cumin add punchy flavour and bring these burgers to whole ’nother level.
We don't ever want to find out. Grilled miso eggplant and haloumi make sensational sliders and your can also throw in some of your favourite pickles for added tang.
Complete with a homemade special sauce, juicy mushroom and melted cheese, this burger ticks all the boxes and is packed with veggies. Have the serviettes handy!
Black beans are revered in Latin cuisine for their meaty, earthy flavour and teamed up with quinoa they make a hearty filler. Feel free to flavour the patties however you like, but don’t forget the chipotle chilli - its smoky heat brings the whole dish together. Get this recipe here
Made with grated beetroot and hearty brown lentils, this burger is so good it'll complete flip any hesitation you may have when it comes to cooked lentils.
There's something about grilled portobello mushrooms.They're big, chewy and actually strikingly burger-looking and when heated they releases moisture and becomes all flavourful and juicy. Topped with guac, this recipe puts ripe peaches to excellent use.
Make a double-batch of these red quinoa patties and you'll be cheering when you can't get your head around dinnertime plans. They work wonders alongside roasted spiced pumpkin and for the vegans out there, simply replace the yoghurt with a tomato chutney or salsa.
Soak your broad beans overnight and ground the allspice to allow maximum flavour to sing through these spiced balls. Pita bread, burger bun, focaccia or sourdough wield your bread choice as you wish.
Want more #MeatFreeMonday inspo? Check out our vegetarian collection here.
Filled with lentils, quinoa and spices, you'll forget about the meat versions of the classic Aussie snag roll pretty fast. #RecipeForLife
We first made this savoury scone as an alternative to a sweet scone for our farmers’ market stall. They’ve since become a firm favourite of our bakery repertoire.
Thick slices of cauliflower gets roasted to perfection with lemon and thyme, and served with a vibrant beetroot hummus.