Vegan family Valentine’s menu: Chocolate edition

Main: Sweetcorn and chickpea burgers

Serves 6

For the patties
1 x 400g tinned chickpeas, drained
1 x 340g tin sweetcorn, drained
50g (2oz) fresh wholemeal breadcrumbs
bunch spring onions, chopped
1/2 tsp cumin
½ tsp mild chilli powder
3 tbsp plain flour, plus extra for dusting
2 tbsp olive oil
6 burger buns, lightly toasted
70g bag wild rocket

For the sauce
1 x 400g tinned chopped tomatoes
2 garlic cloves, crushed
½ tsp smoked paprika
pinch sugar

1. In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.

2. Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.

3. Heat the oil in a frying pan and cook the burgers, in batches, over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).

4. Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.

5. To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.

Dessert: Chocolate and avocado mousse

Serves 6

100g dark chocolate
4 tbsp maple syrup
2 tsp vanilla bean paste or vanilla extract
5 tbsp almond milk or coconut milk drink
2 1/2 tbsp cocoa, sieved
2 large ripe avocados, flesh scooped out

1. Set aside 25g chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, ¼ tsp fine salt and the cocoa until smooth.

2. In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between 6 small serving glasses. Chill for at least 3 hrs, or for up to 12 hrs.

3. To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving.