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Vegan Big Mac

Vegan Big Mac


  • 400g Sweet potato
  • 1 tin black beans
  • 300g oats
  • 100g sunflower seeds
  • 1 Tbsp tamari/soy sauce
  • 1 Tbsp tomato puree
  • 3 flax eggs (3 Tbsp ground flax + ¼ cup water)
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground cumin powder
  • 3 Tbsp fresh chopped coriander or parsley
  • Salt and pepper to taste


To serve: Buns of choice, Red Hot Firekraut, Vegan cheese slices, Vegan bacon, lettuce, tomato, red onion.



  1. Preheat oven to 180C.
  2. Cut the sweet potato into cubes and bake for 30 minutes or until cooked through.
  3. Make the flax egg. Combine the ground flax and water in a small bowl and set aside to thicken for 10 minutes.
  4. Rinse and drain the beans.
  5. Pulse the oats and sunflower seeds in a food processor into a crumbly flour.
  6. Add in all other ingredients to the food processor and pulse until combined (don’t overmix, you want the burgers to have some texture).
  7. If the mixture is too sticky, add more oat flour (or flour of choice), if it is too dry add a little water - ½ tsp at a time.
  8. Split the mixture into 5 even balls and shape them into burger patties with your hands.
  9. Heat a little oil in a frying pan and fry each burger for a few minutes on each side to crispen the outside.
  10. Place the burgers on a parchment lined baking tray and bake in the oven for 15-20 minutes. To make cheese burgers, add a slice of Vegan cheese to the top of the burgers before you bake them and keep an eye to check the cheese doesn’t burn.
  11. Create your Vegan Big Mac: Use burger buns of your choice and layer with your burger, Vegan cheese slice, Vegan Bacon, lettuce, tomato, red onion and a good helping of Red Hot Firekraut.
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