Veggie Burger
Healthy, because
Even smarter
All signs are vegan - also with this burger. Green spelt and tofu make it possible: Green spelt forms the firm base and gives bite later! In addition, the grain is characterized by a high content of vitamins of the B group, which are important for the brain and nerves. The tofu provides the protein kick. Soya products contain around 15 percent vegetable protein.
You have a little more time and are looking for an alternative to the packaged burger buns? Then try the vegan burger buns from EAT SMARTER!
Ingredients
- Ingredients
- 100 grams Spelt berries
- 100 grams Corn (canned)
- 100 grams Tofu (smoked)
- 1 garlic clove
- 2 Tbsps Soy yogurt
- 2 Tbsps freshly chopped parsley
- 1 tsp Ras el hanout
- salt
- freshly ground peppers
- 1 Tbsp Soy flour
- 1 breadcrumbs (as needed)
- 4 Tbsps vegetable oil
- ½ small Zucchini
- ¼ Eggplant
- ½ Red Bell pepper
- 1 Red onion
- 1 Tbsp Sesame seeds
- 1 tsp lemon juice
- 4 Hamburger bun
Preparation steps
Soak the spelt for about 1 hour. Simmer for about 1 hour in 400 ml (approximately 1 3/4 cups) of water. Drain the corn through a sieve and chop coarsely. Cut the tofu into cubes. Peel and finely chop the garlic.
Drain the spelt well. Mix with the soy yogurt, tofu, garlic, parsley, corn, Ras el Hanout, salt and pepper. Combine the mixture with the soy flour and puree slightly. Knead in some breadcrumbs as needed. From the mixture, form 4 large patties. Cook on both sides in a hot pan with 2-3 tablespoons of oil for 4-5 minutes until golden brown.
Rinse the zucchini, eggplant and pepper. Peel the onion. Cut the peppers into pieces and the eggplant and zucchini into slices. Cut the onion into strips. In the remaining oil, sauté together in a separate pan for 4-5 minutes until light golden brown. Sprinkle with sesame seeds and season with salt, lemon juice and pepper.
Cut the bun horizontally and toast as desired. Place the meatballs and vegetables on the bun. Garnish with parsley and serve.
