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Taj Majal Burger

Marc & Silvia Mulvaney

Two freshly married vegans, obsessed with traveling, food, dogs and long walks


Instagram: @gone_vegan


Wellness to You

Happiness, simplicity, walking a dog, cycling, cooking, helping others and moving forward. Time always moves forward and to feel good you need to live in the present.

Healing Your Body With Plants

Four years ago I had bad fibro pain from my head to my toes, I didn’t know how to go another day. I needed a solution fast! I’d seen a few green juice videos and it seemed to cure everything, so I purchased a $30 juicer and went to the store and bought everything that was green. I didn’t even know the names of the vegetables I was buying! After 5 days I was pain free and it clicked, plant based was the only way to go. So we turned vegan. Since then our lives have changed immensely. We’re just always so darn happy!

Taj Majal Burger

Serves 2


1 small carrot

½ red onion

1 can drained chickpeas

1 cup boiled white rice

½ celery stick

¹⁄³ cup fresh minced parsley

1 tbsp curry (add more at taste)

1 tsp ground cumin

2 spoons wheat gluten

2 burgers buns (we used homemade ciabatta buns)

Olive oil, salt and pepper


Lightly fry half a red onion finely chopped till they're slightly golden brown. Place your celery and carrot in a blender for a few seconds and add them to your chopped onions. Add water if necessary. Mash your chickpeas with a fork and place them in a pan with your rice, parsley, curry, wheat gluten and cumin. Stir for a few minutes and leave to cool. Once your burger mix has cooled, shape them into burgers and place them in the fridge for a few hours. Once ready, it's time to start making your spicy burger. You only need 2 spoons of oil in the pan and remember to let them slowly heat up as they're quite large so they'll need a little longer. Prepare your burger toppings and create that jaw dropping burger you've always dreamed of.

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