This quick and easy vegan burger is one of the simplest dishes to put together. Using gluten or seitan gives this patty a superbly meaty texture, with lots of smoky BBQ flavours in the mix. Apart from the seasonings, this vegan burger recipe has only five ingredients. This was a cupboard and fridge-raider recipe, and so makes the perfect midweek easy supper. For that extra BBQ flavour, add a few droplets of liquid smoke to the final burger mix.

1. Place a small frying pan on a medium heat with the coconut or other vegetable oil, and add the onion. Saute for 10 minutes until translucent and sticky. Then add the garlic, paprika, salt and pepper. Mix well while cooking gently for 5 or 6 minutes.

2. Drain and rinse the tinned gluten (or seitan). I use the vegetarian mock chicken or duck variety from the Chinese supermarket. Using clean hands, shred into pieces.

3. Rinse and drain the kidney beans, and then pulp into rough chunky pieces using your hands or a fork.

4. In a large bowl, mix together all the ingredients including the gram flour. Using your hands, knead the mixture together ensuring everything is mixed really well. Shape the mixture into four patties, and lay on greaseproof paper. Leave to set in the fridge for at least 20-30 minutes, longer if possible.

5. To cook the patties, add another tablespoon of oil to a large frying pan and fry them gently on each side for 6 or 7 minutes. Alternatively, brush well with oil and place on a baking tray. Cook in a medium oven, 180C for 15-20 minutes.

6. To make the burger sauce, mix together the mayo and ketchup in a small bowl. I like to add diced gherkin into the sauce. Serve in a soft roll with lettuce and slices of tomato, onion and pickle.