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🍽️ Vegan Burgers with Crunchy Coleslaw

528 kcal · 30 min · 4 servings

Ingredients

• Vegan Burger Mix 150 g
• Water 300 ml
• Vine tomatoes 1 pc.
• Romaine lettuce 0.25 pc.
• Cabbage 0.5 pc.
• Carrots 2 pc.
• Salt pinch
• Sugar pinch
• Parsley, fresh 10 g
• Soy yogurt 5 tbsp
• Mustard 4 tbsp
• Oil 6 tbsp
• Vinegar 3 tbsp
• Hamburger buns 8 pc.
• Ketchup 8 tsp

Instructions

1. 1. Put 150 grams of the burger mix into a bowl.
2. 2. Pour 300 milliliters of very cold water over it.
3. 3. Mix the ingredients thoroughly together.
4. 4. Place the bowl in the refrigerator for about 30 minutes to let the mixture swell.
5. 5. Wash the tomato under running water.
6. 6. Slice the washed tomato.
7. 7. Carefully separate the lettuce leaves from the head.
8. 8. Wash the leaves and pat them dry with a kitchen towel.
9. 9. Quarter the white cabbage and remove the hard core in the center.
10. 10. Peel off the outer leaves if they are wilted.
11. 11. Cut the cabbage into thin strips.
12. 12. Wash the carrots under running water.
13. 13. Peel the carrots completely.
14. 14. Coarsely grate the carrots.
15. 15. Put the cut white cabbage and grated carrots into a large bowl.
16. 16. Sprinkle the vegetables with salt and sugar.
17. 17. Knead the ingredients well with your hands to soften them.
18. 18. Wash the parsley and pat it dry.
19. 19. Remove the thick stems of the parsley.
20. 20. Finely chop the parsley leaves.
21. 21. Add the chopped parsley to the vegetable mix.
22. 22. Add the soy yogurt.
23. 23. Squeeze one tablespoon of mustard into the bowl.
24. 24. Pour in three tablespoons of oil.
25. 25. Add some vinegar to taste.
26. 26. Mix all ingredients for the coleslaw well together.
27. 27. Season the sauce with salt and spices.
28. 28. Keep the finished coleslaw in the refrigerator until you serve it.
29. 29. Lightly moisten your hands with water.
30. 30. Take the swollen burger mixture out of the refrigerator.
31. 31. Form eight equal-sized patties from the mixture.
32. 32. Heat three tablespoons of oil in a frying pan.
33. 33. Set the heat to a high level.
34. 34. Place the patties in the hot pan.
35. 35. Fry the patties for about four minutes on the first side.
36. 36. Turn the patties and fry them for another four minutes on the other side.
37. 37. Cut the burger buns in half.
38. 38. Spread one teaspoon of mustard on the bottom of each bun.
39. 39. Place a cooked patty on the bun.
40. 40. Place a few tomato slices on top.
41. 41. Put a few lettuce leaves on top.
42. 42. Dab some ketchup on the burger.
43. 43. Place the top of the bun back on.
44. 44. Serve the vegan burgers together with the coleslaw.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 528
• Protein: 20 g · Fett/Fat: 20 g · Carbs: 66 g