High-Protein Vegan Chilli Burgers

Our vegan burgers come in two different varieties; Broccoli & Cauliflower, and Hot ‘n’ Spicy depending on what takes your fancy  Delivered to you frozen, these vegan burgers are ready when you are and can be cooked direct from frozen.

What happens though when you fancy something that resembles an episode out of Man vs Food, when your appetite is only matched by the amount of calories you just burnt in the gym and you’re looking for something that’s healthy, cruelty-free and comes with a kick?

Our vegan high-protein chilli burgers are the answer.

The delicious vegan chilli con carne addition is packed with plant-based protein (a whopping 25g protein per serving!) . It’s also ideal for freezing so that you can have a quick and easy high-protein dinner at a time to suit you.

Buy our Vegan Burgers here!

The Method

  • Heat the olive oil in a large saucepan.
  • Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
  • Add the cumin, chilli powder, salt and pepper and stir.
  • Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
  • Simmer for 25 minutes.
  • Meanwhile, cook the Wellside vegan burgers and prepare the buns
  • Assemble and enjoy!

Burger Ingredients

  • 4 Wellside veggie burgers
  • Vegan burger buns
  • 200g vegan mozzarella-style cheese, thinly sliced
  • Tomatoes, thinly sliced
  • Red onion, sliced
  • Shredded lettuce

Chilli Con Carne

  • 2 tbsp olive oil
  • 3 cloves of garlic, minced
  • 1 large red onion, thinly sliced
  • 2 celery stalks, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 red peppers, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 800 g tinned chopped tomatoes
  • 400 g tin of red kidney beans, drained and rinsed
  • 100 g split red lentils
  • 400 g frozen soy mince
  • 250 ml vegetable stock

Optional Extras (Chilli Con Carne)

  • 1 tsp miso paste
  • 2 tbsp balsamic vinegar
  • A large handful of fresh coriander, roughly chopped

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