Plant-based burgers & kimchi slaw

In a bowl, mix the cabbage, onion, vegan mayonnaise and kimchi with a pinch of salt; set aside.

Heat the oil in a frying pan over a medium-high heat. Add the burgers and fry for 5 minutes on the dirst side. Turn and cook for another 4 minutes. If topping with a vegan cheese alternative, place the slices on top of the burgers after 2 minutes. Add a splash of water to the pan to create steam, then cover with a large lid to melt the slices for the final 2 minutes.

Split open the rolls and toast in the same pan or under the grill. Spread the bases and tops with a little extra vegan mayo, if liked. Layer on the lettuce leaves, add a dollop of slaw, then sit the burgers on top. Finish with the roll lids. Enjoy the rest of the slaw on the side, or save it for another day.