Vegan Sloppy Joe burger

Vegan Sloppy Joe burger

Based on 23 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
burger rolls (vegan)
200 g
carrots (medium)
½
onion
½
bell pepper (red)
¼
eggplant
50 g
tinned sweet corn
50 g
cherry tomatoes
125 ml
vegetable stock
50 g
tomato paste
5
basil leaves
40 g
lamb's lettuce
½ clove
garlic
½ tsp
ground cumin
½ tsp
sugar
vegetable oil for frying
salt
pepper
MetricImperial

Utensils

potato peeler, food processor or mincer, cutting board, knife, large frying pan, cooking spoon

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal325
Fat6 g
Protein10 g
Carb55 g
  • Step 1/7

    Peel the carrots, cut into walnut-sized pieces, and work into a rough paste with the food processor.
    • 200 g carrots
    • potato peeler
    • food processor or mincer
    • cutting board
    • knife

    Peel the carrots, cut into walnut-sized pieces, and work into a rough paste with the food processor.

  • Step 2/7

    Finely chop garlic. Cut onion, pepper, and eggplant into small cubes.
    • ½ clove garlic
    • ½ onion
    • ½ bell pepper
    • ¼ eggplant
    • cutting board
    • knife

    Finely chop garlic. Cut onion, pepper, and eggplant into small cubes.

  • Step 3/7

    Sauté garlic, onion, and carrots in some vegetable oil. Add pepper and eggplant and fry for 3 -5 min. Season generously with salt and pepper. Add tomato paste and continue to sauté for an additional 1 - 2 min.
    • 50 g tomato paste
    • vegetable oil for frying
    • salt
    • pepper
    • large frying pan
    • cooking spoon

    Sauté garlic, onion, and carrots in some vegetable oil. Add pepper and eggplant and fry for 3 -5 min. Season generously with salt and pepper. Add tomato paste and continue to sauté for an additional 1 - 2 min.

  • Step 4/7

    Deglaze the vegetables with the stock, and bring to a boil with a closed lid for approx 10 -15 min. until a pulp forms.
    • 125 ml vegetable stock

    Deglaze the vegetables with the stock, and bring to a boil with a closed lid for approx 10 -15 min. until a pulp forms.

  • Step 5/7

    Slice basil into fine strips. Halve cherry tomatoes.
    • 5 basil leaves
    • 50 g cherry tomatoes
    • cutting board
    • knife

    Slice basil into fine strips. Halve cherry tomatoes.

  • Step 6/7

    Add cherry tomatoes and corn to the cooked vegetables, and briefly return to a boil. Next, season with cumin, sugar, salt, and pepper. Stir in basil.
    • 50 g tinned sweet corn
    • ½ tsp ground cumin
    • ½ tsp sugar
    • salt
    • pepper

    Add cherry tomatoes and corn to the cooked vegetables, and briefly return to a boil. Next, season with cumin, sugar, salt, and pepper. Stir in basil.

  • Step 7/7

    Toast burger rolls on both sides in a pan. Put lettuce on the bottom half of the burger roll, place the vegetable mixture on top, and then add the top burger bun.
    • 2 burger rolls
    • 40 g lamb's lettuce
    • large frying pan

    Toast burger rolls on both sides in a pan. Put lettuce on the bottom half of the burger roll, place the vegetable mixture on top, and then add the top burger bun.

  • Enjoy your meal!

    Vegan Sloppy Joe burger

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