INGREDIENTS:
(Burger Patty)
1 Can of Red Beans
1/2 Onion
1/4 Red Bell Pepper
2 chopped spring onion
4-5 Mushrooms
1 Cup Coconut Rice
1/4 Cup of Gluten-Free Oats
1/4 Cup of Ketchup

(Jerk dry blend)
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Thyme
2 tsp Allspice
1/2 tsp Cinnamon
1/2 tsp Cayenne

(Coconut Rice)
Cook rice based on preferred method (I used a rice cooker)
Rice
4 half spring onions
1 tbs thyme
Coconut milk
Seasoning cube
Water

(Curry Cabbage Slaw)
1/4 each of red and green cabbage
3 tbs vegan mayo
1 tsp red wine vinegar
Pinch of salt and pepper
1 tbs curry powder

INSTRUCTIONS:
Sauté aromatics with the mushrooms roughly chopped until onions and peppers are translucent and mushrooms have released all moisture. Mash red beans in a large bowl with a fork until mixture resembles mashed potatoes with a few beans still in tact. Blend 1/4 cup of oats in food processor until granular and spices are incorporated. Mix mashed beans and sautéed vegetables in mixing bowl along with blended spice flour. Add 1/4 Cup of ketchup to mixture. Mix until all combined and mixture forms patty. Add more blended oats/chickpea flour or mixture to adjust wetness/dryness. Pan fry until crisp, browned and cooked through. Add all slaw ingredients and mix to combine. Dress with toppings of choice and enjoy!