Vegan Sloppy Joe burger
Ingredients
Utensils
potato peeler, food processor or mincer, cutting board, knife, large frying pan, cooking spoon
How-To Videos
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How to cut a bell pepper
Nutrition per serving
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!
Tags
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