|4||burger rolls (vegan)|
|400 g||carrots (medium)|
|1||bell pepper (red)|
|100 g||tinned sweet corn|
|100 g||cherry tomatoes|
|250 ml||vegetable stock|
|100 g||tomato paste|
|80 g||lamb's lettuce|
|1 tsp||ground cumin|
|vegetable oil for frying|
Peel the carrots, cut into walnut-sized pieces, and work into a rough paste with the food processor.
Finely chop garlic. Cut onion, pepper, and eggplant into small cubes.
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.
Deglaze the vegetables with the stock, and bring to a boil with a closed lid for approx 10 -15 min. until a pulp forms.
Slice basil into fine strips. Halve cherry tomatoes.
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.
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.