You’ll need: 2-3 tbsp ground beef, 1/4 tsp onion powder, 1 tsp garlic powder, 3 tbsp vegetable oil, 1 tbsp tomato paste, 1-2 tbsp fresh cilantro, 1 cup diced tomato, 1 handful dried mint, 2-4 garlic cloves, 2 cups shredded cabbage, 1 can diced tomatoes, 1 small can diced peppers, 1 medium can diced green chiles, 1 red bell pepper, 1 avocado, 1 tomato, 2 cans crushed tomatoes, 2 can tomato sauce, 2 tomatoes, a few cilantro leaves, a bunch fresh cheddar cheese, tomato sauce and/or a little water.
For the burgers: 1 medium egg, 1 onion, 2 cloves garlic, 1 1/2 cups finely chopped tomato, 3/4 cup finely chopped green onion, 1 teaspoon dried oregano, 1 tablespoon dried thyme, 1 bunch cilantro (optional), 1 cup chopped cheddar or Monterey Jack cheese (optional).
For the veggie salad: 2 cans diced tomatoes (1/2 can), 1/3 cup tomato sauce (1 cup), 1 1-inch tomato, a couple leaves of parsley, 1 clove garlic, salt and pepper.
For extra virgin olive oil: 1/8 cup mayonnaise, 1 sprigs of fresh thyme.
For dressing: 1 small clove of garlic, a cup of finely chopped parsley and 1 cloke of fresh basil.
Serve: Top with the burger sauce, a little lettuce and fresh crescent rolls.
References: Australian Vegans Association, Vegans.
Available from https://www.avgav.org.au/vegetarian/vegan-vegetarians-guide.html