Vegan Sloppy Joe burger

Step 1/ 7

• 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

• 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

• 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

• 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

• 5 basil leaves
• 50 g cherry tomatoes

• cutting board
• knife

Slice basil into fine strips. Halve cherry tomatoes.

Step 6/ 7

• 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

• 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!