Beanz Burgerz Vegan Kebabs
 Beanz Burgerz Vegan Kebabs
20 Mins
30 Mins

Flatbread wrap

¼ red cabbage

¼ iceberg lettuce

½ white onion

2 beef tomatoes

½ cucumber

½ tin Heinz Beanz

1 tablespoon Tahini

30ml olive oil

8g garlic puree

30g Heinz Vegan Garlic Aioli

60g cider vinegar

8g salt

20g pomegranate molasses

1 lemon

2 red chillies

2 Heinz Beanz Burgerz

Finely slice red cabbage, place it in a mixing bowl and drizzle with 40g cider vinegar, 4g salt and pomegranate molasses. Leave to pickle for 30 minutes.
Make fresh chilli sauce in a food processor with one beef tomato, ¼ cucumber, 20g cider vinegar, 2g of salt, juice of half a lemon, and 2 red chillies. Blend to a smooth sauce.
Prepare a salad by dicing one beef tomato, the remainder ¼ cucumber, and ½ white onion. Place in a bowl and leave to one side. Also chop the iceberg lettuce and place in a bowl.
To make the hummus, separate Heinz Beanz from tomato sauce by placing in a sieve and removing excess sauce. Place the drained beans into a food mixer, add tahini, olive oil and garlic and blend to a smooth paste. Remove from blender, pop in an airtight container and place in fridge to set for up to 30 minutes.
Place Heinz Beanz Burgers on a baking tray and put in the oven at 200C for 20 minutes, then take out and slice lengthways.
Toast the flatbread wrap in a dry frying pan. Construct the final wrap by smearing the wrap with Heinz Beanz Hummus, placing a handful of shredded lettuce in the centre and adding another handful of the pickled red cabbage. Place your cooked Heinz Beanz Burgerz strips on top, add the tomato, onion & cucumber salad, and drizzle the wrap with Heinz Vegan Garlic Aioli and the freshly made chilli sauce. Wrap the kebab and serve.


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