Simon Rimmer served up vegan burgers with sweet potato fries on today’s episode of Sunday Brunch.

The ingredients are: 70g dried porcini mushrooms- soaked for 20 minutes and drained, 3 onions, caramelised, 800g tin, drained, washed kidney beans, 10g garlic, 120g rolled oats, 25g smoked paprika, 25g ground cumin, 30g marmite, salt & pepper, 20g chopped parsley, 60g grated carrot, 25g onion powder, 25g celery salt, 100g gram flour, 6 x vegan burger buns, 6 x pieces butter lettuce, 6 x large dill pickle ‘spears’, 150g vegan mayo, 50g yellow American mustard, 50g sriracha sauce, 6 x very thin slice of red onion, 6 x very thin slice beef tomato and sweet potato fries.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.