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Daniel Welstead d00a 00aArtboard 5_edite
  • Writer's pictureDaniel Welstead

Indian Vegan Bean Burger Recipe

Updated: Jul 21, 2022

Makes 4 - 380 Calories Per Burger


2 cups cooked pinto beans, kidney beans or white beans

2 cups sweet potato, boiled

1 cup chopped raw onion

1 tsp garlic powder

1 tsp-1tbsp Vegan chicken stock to taste

1-2 tsp garam masala or curry powder

2 little gem lettuce leaves

Handful of coriander or cilantro

1 tsp mint sauce

2 tsp vegan mayonnaise


Mash together beans and sweet potato.

Add onions, vegan chicken stock, garlic powder, garam masala or curry powder and pepper to taste and mix together. Then squish them into handful sized patties.

Fry vegan burger until golden brown or even darker. 3-5 minutes either side.

Mix vegan mayonnaise and mint sauce to make raita.

Place sausage burger on one little gem leaf.

Pour raita on other leaf adding coriander and them sprinkling lime juice over. Now turn over on top of the burger and enjoy.

My Chef Training

I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.

At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.

This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.

Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.

During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.

This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.

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