Cheesy Cashew Burger
A bagel burger loaded with cashew cheese and zucchini? Yes, please. This isn't your average fast-food sad patty. It requires a tiny bit of forethought (hello, fridge time), but the gooey, crunchy, savoury payoff is absolutely worth the wait.
Scruffy cut himself again…
INGREDIENTS
5 tbsp of cashew cheese
1 tsp of hemp seeds
1 tsp of flax seeds — for that crunchy, healthy illusion.
Olive oil — in a spray bottle if you have one, or just carefully drizzle if you don't.
5 slices of zucchini — cut diagonally so they look fancy and actually cover the bagel.
1 bagel — a proper one, please.
PREPARATION
THE PATTY PREP
A couple of hours before you actually want to eat, grab a plate and place a 10 cm serving ring on it. Spoon the cashew cheese into the ring and push it down well. Show that cheese who's boss.
Sprinkle the hemp and flax seeds evenly on top.
Let it rest in the fridge for some time so it gets stiffer. Patience is a virtue, especially when it comes to vegan cheese structure.
THE ASSEMBLY & BAKE
When you are ready to devour, preheat your oven to $180^{\circ}C$.
Cut the bagel open and spray both sides generously with olive oil.
Place the bottom half of the bagel on a small oven dish or a piece of parchment paper.
Arrange your diagonally cut zucchini slices on top of the bagel base.
Take your chilled cashew cheese out of the fridge, carefully remove the serving ring, and place your fabulous cheese patty on top of the zucchini. Give it a quick spray of olive oil.
Put the whole thing in the oven for 20 minutes. While you wait, stare out the window and ponder life's great mysteries.
After 20 minutes, add the top half of the bagel to the oven and let it bake for another 5 minutes to get perfectly toasty.
Assemble the bagel, grab a napkin, and dig in!