With the number of vegans in the UK quadrupling between 2014 and 2018*, the UK launched more vegan products than any other nation in 2018. Banana blossom is the newest addition enthusing the vegan world. The fleshy, purple-skinned flower grows at the end of a banana fruit cluster and is found in the gardens of south-east Asia. Its neutral taste absorbs flavours well and it can also be eaten raw as a nutritious and fibrous meat-free protein. Although is it most often used as a substitute for fish, our catering team has experimented with a burger recipe for this month’s food blog, which should be a perfect addition to a BBQ with friends this August.
Quick Pulled BBQ banana blossom burgers with a chickpea mayonnaise
Makes 10 burgers
- 4 x 600g banana blossom (tinned)
- 200g BBQ sauce
- 3 tbsp ground cumin
- 3 tbsp ground coriander
- 2 tbsp garlic powder
- 2tbsp onion powder
- 1tbsp soy sauce
- 2 beef tomato
- 2 large pickled gherkins
- 1 iceberg lettuce
- 80ml chickpea water (from the chickpea cans)
- 200ml cold pressed rapeseed oil
- 2 cloves garlic
- ½ lemon juice
- 1tsp English mustard
- Pinch salt and pepper
- 10 vegan burger buns
Remove the banana blossom from the tins and squeeze the juice out from the blossoms and dry on a cloth. Heat up a frying pan, add a touch of oil, and the banana blossom and dry spices to the pan. Cook for 5 minutes. Add the soy sauce and BBQ sauce until the mix is coated. Slice the tomatoes, lettuce, and gherkins (lengthways).
To make the chickpea mayo: Add the chickpea water, garlic, lemon juice, English mustard, salt, and pepper to a blender and blend for 5 seconds on high speed. Slowly add the oil until it thickens.
Plating up: Cut the buns in half and toast both sides; Place the pulled banana blossom on the bottom bun, then add the tomato, lettuce, and gherkins. Add the mayo on the top bun and place it on the burger.
Best enjoyed with sweet potato chips.
At Church House Westminster we are passionate about increasing the proportion of veg-led dishes on our menus to combat environmental damage. Our catering team, CH&CO, has developed a range of menus where vegetarian dishes are an integrated part of inclusive menus, and at the same time reducing meat dishes whilst aiming to offer at least a quarter of menu options which are plant-led.
To find out more, contact our dedicated Events Coordinators.
*In 2018 there were 600,000 vegans, or 1.16% of the population; 276,000 (0.46%) in 2016; and 150,000 (0.25%) in 2014. Sources: Ipsos Mori survey, commissioned by The Vegan Society, 2018, and The Food & You surveys, organised by the Food Standards Agency (FSA) and the National Centre for Social Science Research (Natcen).