Preheat oven to 350°F
In a non-stick pan cook burgers according to package instructions, then cut into 1 inch cubes and set aside for later.
While your burgers are cooking roast peanuts on a sheet tray in oven for 15 minutes or until golden brown and fragrant.
At the same time, heat sesame oil in a wok or a large sauté pan over medium high heat and cook shallots, broccolini and shitake mushrooms until shallots are translucent, about 3 to 4 minutes.
Add in garlic and ginger and cook until just starting to turn golden, about 2 more minutes.
Stir in soya sauce, mirin, rice wine vinegar, honey, Szechuan peppercorns and Chinese five spice.
Reduce the sauce until it starts to thicken and glaze the vegetables. Toss in your cooked meatless burgers just before serving to coat with sauce and warm through.
Serve on a plate and garnish with crushed peanuts.