Vegan Sloppy Joe burger

Vegan Sloppy Joe burger

14 ratings

Andy, student and sportsman


„A light and tasty interpretation of the American burger classic.“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4
burger rolls (vegan)
400 g
carrots (medium)
1
onion
1
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
  • 4  burger rolls (vegan)
  • 400 g carrots (medium)
  • 1  onion
  • 1  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

Utensils

  • potato peeler
  • food processor or mincer
  • cooking spoon
  • cutting board
  • knife
  • 2 large frying pans

Enjoy with

Riesling late harvest wine, dry, 2009
This mineral driven wine, with its fruity bouquet, goes very well with this vegetarian version of the classic American burger. The crisp, elegant finish works well in combination with the spicy tones.

Nutrition per serving

Cal
325
Protein
10g
Fat
6g
Carb
55g

Step 1/7

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