Method

To make the pink slaw:

1. In a food processor combine the vegan mayonnaise, cream cheese, water and garlic together if using
2. In a bowl toss the vegetables together and then stir in the vegan dressing
3. Season well with the salt and black pepper

To make the cilantro & lime dressing:

1. Place all ingredients in a food processor and mix until smooth and creamy

To make the wedges:

1. Preheat the oven to 200C/400F.
2. Cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you have 8 wedges, then add to a large mixing bowl.
3. Sprinkle over a tiny pinch of salt and pepper, and the paprika.
4. Drizzle over 2 tablespoons olive oil, then toss everything together to coat.
5. Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
6. In the last 19 minutes of cooking time cook the Quorn Vegan Hot & Spicy Burgers, according to back of pack instructions
7. Serve the burgers on a bun of your choice topped with the cilantro and lime dressing and pink slaw and enjoy with the sweet potato wedges.
8. Preheat the oven to 200C/400F.
9. Cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you have 8 wedges, then add to a large mixing bowl
10. Sprinkle over a tiny pinch of salt and pepper, and the paprika.
11. Drizzle over 2 tablespoons olive oil, then toss everything together to coat.
12. Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
13. In the last 19 minutes of cooking time cook the Quorn Vegan Hot & Spicy Burgers, according to back of pack instructions.
14. Serve the burgers on a bun of your choice topped with the cilantro and lime dressing and pink slaw and enjoy with the sweet potato wedges.