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Veggie and Pesto Romaine Lettuce Cups

Vegan Veggie and Pesto Romaine Lettuce Cups

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Romaine lettuce cups topped with a fresh veggie slaw, green pesto and chargrilled Fry’s Chicken-style slices.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 10 mins
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Pesto

1½ C (375 ml / 30 g) basil leaves
1½ C (375 ml / 30 g) coriander leaves
⅓ C (80 ml / 75 g) shelled pistachios
4 tsp (20 ml) nutritional yeast
4 tsp (20 ml) lime juice
1½ fat cloves garlic
1 (2 g) green chilli, deseeded
¾ C (180 ml) olive oil

Veggie Slaw

¾ C (180 ml / 90 g) red cabbage, shredded
¾ C (180 ml / 90 g)  cucumber, julienned
2 (50 g) spring onions, julienned
2 tsp (10 ml) lemon juice
2 tsp (10 ml) olive oil
salt and pepper

To Serve

4 (320g) Fry’s Chicken-style Burgers
8 (160g) romaine lettuce leaves, washed and separated

Pesto

Combine the basil, coriander, pistachios, nutritional yeast, lime juice, garlic and chilli in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until finely ground and season it to taste.

Veggie Slaw

Toss all of the ingredients together and season it to taste.

To Serve

Cook the Fry’s Chicken-style Burgers over warm coals on a braai/barbeque until lightly charred, about 6-8 minutes. Slice each patty into strips.

To assemble, dollop a little pesto into each romaine leaf cup. Add some fresh veggie slaw and top it off with a few slices of Fry’s Chicken-style Burgers.

TIP: Assemble the lettuce cups just before serving as the lettuce will wilt and soften with the filling if left for too long.