• Boil the kettle. Half-fill a large saucepan with 
boiling water.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. 
Drain and return to the pan.
• Add the plant-based butter and plant-based 
milk to potato and season generously with salt. 
Mash until smooth. Cover to keep warm. 

TIP: Save time and get more fibre by leaving the 
potato unpeeled. 

• Meanwhile, chop broccoli (including stalk!) into 
small florets.
• Trim green beans.
• Thinly slice brown onion (see ingredients).
• Finely chop garlic.

• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat. Cook broccoli
and green beans with a splash of water, tossing, 
until tender, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute. 
Transfer to a bowl and season with salt and 
pepper. Cover to keep warm. 

TIP: Add a dash of water to the pan to help speed up 
the cooking process. 

• Return pan to medium-high heat with a drizzle of 
olive oil. Cook plant-based burger patties until 
browned and heated through, 2-3 minutes each 
side. Transfer to a plate and cover to keep warm. 

TIP: For even browning, gently press down on the patties using a spatula. 

TIP: Cook patties in batches if your pan is getting crowded.

• Boil the kettle. Wipe out frying pan and return 
to medium-high heat with a drizzle of olive oil. 
Cook onion, stirring regularly, until softened, 
5-6 minutes.
• Reduce heat to medium. Add the boiling water 
(see ingredients) and gravy granules and stir 
until smooth and slightly thickened, 1-2 minutes. 
• Remove from heat. Stir through Dijon mustard. 

• Divide plant-based patties, potato mash and 
garlicky veggies between plates.
• Pour over onion gravy.
• Sprinkle with flaked almonds to serve. Enjoy!