VEGAN BIG MAC SAUCE: (makes 1/2 cup)
75 grams silken firm tofu
1/4 tablespoon water
1/4 teaspoon salt
1/4 tablespoon lemon juice
1 3/4 teaspoons brown sugar
1 1/2 teaspoons dijon mustard
1/4 tablespoon olive oil
1 1/4 teaspoons white vinegar
1 1/2 tablespoons French dressing
2 1/2 teaspoons pickle/gherkin relish
1/2 tablespoon finely minced white onion*

VEGGIE BURGER: (makes 4)
1 yellow onion, finely sliced
2 cloves garlic, crushed
1 tablespoon oil plus 4 more tablespoons for frying
1 can chickpeas 400g , drained and mashed
1 tablespoon fresh lemon juice
1 cup tightly packed breadcrumbs (about 2 slices of bread)
2 tablespoons barbeque sauce
1/2 teaspoon salt
3/4 teaspoon freshly cracked black pepper

OTHER:
4 soft bread rolls (2 used for the whole roll and 2 used only for the bottom half)
1 gherkin, thinly cut into 8 slices
2 tablespoons minced white onion*
1 cup thinly sliced iceberg lettuce
2 vegan cheese slices (I used Toffuti American Cheese Slices)