Vegan Sloppy Joe burger

Vegan Sloppy Joe burger

Based on 20 ratings

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
burger rolls (vegan)
400 g carrots (medium)
onion
bell pepper (red)
½ eggplant
100 g tinned sweet corn
100 g cherry tomatoes
250 ml vegetable stock
100 g tomato paste
10 basil leaves
80 g lamb's lettuce
1 clove garlic
1 tsp ground cumin
1 tsp sugar
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
325
Protein
10g
Fat
6g
Carb
55g

Step 1/7

Peel the carrots, cut into walnut-sized pieces, and work into a rough paste with the food processor.
  • 400 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.
  • 1 clove garlic
  • 1 onion
  • 1 bell pepper
  • ½ 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.
  • 100 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.
  • 250 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.
  • 10 basil leaves
  • 100 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.
  • 100 tinned sweet corn
  • 1 tsp ground cumin
  • 1 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.
  • 4 burger rolls
  • 80 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.