© J Sainsbury plc 2020
Pulled celeriac burger with avocado slaw
Make your own vegan barbecue sauce and 'pulled celeriac' for this show-stopping burger. It has plenty of texture and a deep smoky flavour
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Ready in 2 hours 30 minutes
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Cooking time 2 hours 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 celeriac, peeled and cut in half
- 1 tbsp olive oil
- 4 bread rolls
For the vegan barbecue sauce
- 400g passata
- 4 tbsp light agave
- 3 tbsp reduced salt soy sauce
- 2 tbsp molasses
- 2 tbsp apple cider vinegar
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chilli powder
- 2 garlic cloves, minced
- ½ tsp ground cumin
- 2 tsp tabasco
For the avocado slaw
- ½ avocado
- ½ lime, juiced
- 1 tsp white wine vinegar
- 1 tbsp coriander
- 50g white cabbage, finely shredded
- 50g red cabbage, finely shredded
- 1 medium carrot, peeled and julienned
Method
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1
Preheat the oven to 180°C/fan 160°C/gas mark 5. Place the celeriac on a medium baking tray with a lip and drizzle with the oil. Rub seasoning all over, then cover in foil. Bake for 20 minutes.
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2
Meanwhile, mix together all the barbecue sauce ingredients. Remove the celeriac from the oven and pour over half the sauce. Cover again with the foil and place back in the oven for 1 hour.
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3
Remove from the oven and gently pull apart with two forks. Ladle over a little more of the sauce and cover again. Bake for a further 30 minutes. Remove from the oven, pull again, ladle over a little more sauce and bake for a final 30 minutes. Pull again and gently stir together, scrapping in the dark sticky edges. Leave to cool slightly before serving.
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4
Meanwhile, add the avocado, lime juice, white wine vinegar and 4 tbsp water to a mini food processor. Blitz until smooth. Add the coriander and season well, then briefly blitz again. Add the cabbage and carrots to a medium bowl and pour over the avo dressing. Toss together until completely coated.
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5
When ready to serve, layer the coleslaw and celeriac between the bread rolls.
