There’s almost no food that can be as satisfying as a delicious burger—especially a plant-based version that puts people and planet front and center. And what’s a great burger without some delicious sides? Jean-Christian Jury’s Vegan: The Cookbook (Phaidon Press 2017) offers a wide range of tasty vegan foods, many based on the cuisines of France, Greece, Italy and other countries. Having friends over for a barbeque or meeting them for a picnic? Peruse and try a few of the many inspiring, globally themed recipes that use plant-based ingredients in ways you never imagined possible.

For starters, try this innovative and delicious recipe for a heavenly, nutritionally solid veggie burger. Serving a familiar food with a delicious twist could be a great way to introduce the possibilities of plant-forward eating to friends and family who haven’t ventured there yet.

Serves 4; preparation: 40 minutes; cooking: 35 minutes.

1½ C (120 g) hazelnuts or almonds, crushed

1 C (200 g) canned tomatoes

1½ C (360 g) cooked kidney or pinto beans

2 C (240 g) breadcrumbs, plus extra as needed/

1 T tahini

1 t ground cumin

2 T nutritional yeast

salt and freshly ground black pepper

To serve:

4 burger buns

lettuce leaves, to garnish

tomato slices to garnish

sliced onion, to garnish

dill pickles, to garnish

your favorite burger sauces

Preheat the oven to 375ºF/190ºC/Gas Mark 5.

Using a food processor or high-speed blender, process all ingredients to a smooth purée.

Divide the mixture into four equal portions, and form each into a patty.

If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked.

Split the burger buns. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top. Top the burger with your favorite sauces and cover with the top of the bun.

Key: C = Cup; T = tablespoon; g = gram; mg = milligram

Source: Reprinted with permission from Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2017, $49.95.