spoon spoon spoon Easy


2 Single ready to mingle broccoli stalks

2 Moving Mountains Burgers

2 vegan Burger buns (freeze your leftovers to extend shelf-life) 

Vegan cheese (duh)

Red pepper sauce – bonus points for making this from any leftover peppers

1/4 head of red cabbage close to use-by

2 awkward carrots

¼ of an odd-shaped red onion

Any lettuce you’ve got in the fridge

1/4 cup vegan mayo

1 tbsp apple cider vinegar

1 tsn dijon mustard

1/2 teaspoon agave syrup

‘Lil bit of salt and pepper, to taste


  1. Finely chop (matchstick style) 2 broccoli stalks, your red onion, cabbage and carrots.
  2. In a small bowl, whisk together agave syrup, vegan mayo, mustard, and red pepper sauce with a drizzle of lemon juice. Season with a bit of salt and pepper.
  3. In a large bowl, combine the sliced broccoli stalks, sliced red cabbage, grated carrots, and chopped red onion. Whilst this marinating in the fridge, fry 2 MM plant based burgers for 10 mins, turning occasionally.
  4. When your burgers are nearly done, add some vegan cheese on top of your burger, and cover with the pan lid until melted.
  5. Finally, assemble your burger, stack up all your ingredients and finish with your burger and a mountain of coleslaw.