2 Little Gem lettuce leaves
2 tbsp Thai basil
½ carrots, shredded
¼ cucumber, shredded
2 garlic cloves, crushed
1 tsp fresh ginger, grated
1 tbsp ginger, peeled and grated
1 stick lemongrass, finely chopped
1 lime, juice only, to taste
2 lime, juice only
2 tbsp mint leaves
¼ red onion, thinly sliced
1 banana shallot, finely chopped
4 spring onions, thinly sliced
2 x 400g tins chickpeas, drained
sweet chilli sauce
1 tbsp vegan Thai red curry paste
5 tbsp crunchy peanut butter
salt and freshly ground black pepper
1 tbsp light brown sugar
25²µ-50²µ/1´Ç³ú-1¾´Ç³ú chickpea flour (if needed)
1 tbsp chilli oil
2 tbsp toasted peanuts, chopped
75g/2½oz roasted peanuts, chopped
2 tsp toasted sesame oil
2 tbsp sesame seeds
1 tbsp vegan soy sauce
2 tbsp vegetable oil
2 vegan burger buns
sweet potato wedges