Vegan Sloppy Joe burger

Based on 20 ratings
Julie

Julie

Editor-in-Chief

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
10 g
Fat
6 g
Carb
55 g
  • Step 1/7

    Peel the carrots, cut into walnut-sized pieces, and work into a rough paste with the food processor.
    • 400 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.
    • 1 clove garlic
    • onion
    • 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 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.
    • 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 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.
    • 100 g 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.
    • burger rolls
    • 80 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.