← All recipes

🍽️ Vegan Burger Layer Salad

594 kcal · 30 min · 4 servings

Ingredients

• Hamburger buns 6 pcs.
• Pickles 8 pcs.
• Vegetable onions 1 pc.
• Iceberg lettuce 1 pc.
• Vemondo vegan mince 275 g
• Vegan slices 8 slices
• Soy yogurt 4 tbsp
• Oil 4 tbsp
• Ketchup 2 tbsp
• Mustard 1 tbsp
• Salt pinch
• Sugar pinch
• Sesame, white 2 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Cut the burger buns into approximately 1-centimeter cubes.
3. 3. Place the bun cubes on a baking sheet lined with baking paper.
4. 4. Bake the cubes for about 7 minutes until golden brown.
5. 5. Drain the pickles in a sieve.
6. 6. Catch the pickle juice in a bowl.
7. 7. Halve the onions and peel them.
8. 8. Dice the onions finely.
9. 9. Cut the iceberg lettuce into thin strips.
10. 10. Wash the lettuce strips.
11. 11. Spin the lettuce dry.
12. 12. Slice the pickles into thin rounds.
13. 13. Loosen the vegan mince in the package with a fork.
14. 14. Cut the vegan slices into approximately 1-centimeter cubes.
15. 15. Put the soy yogurt into a bowl.
16. 16. Add 2 tablespoons of oil.
17. 17. Add ketchup.
18. 18. Add mustard.
19. 19. Add 3 tablespoons of the collected pickle juice.
20. 20. Mix all sauce ingredients well.
21. 21. Season the sauce with salt and sugar.
22. 22. Set the sauce aside.
23. 23. Heat 2 tablespoons of oil in a pan over medium heat.
24. 24. Fry the vegan mince in it for about 7 minutes on all sides.
25. 25. Take a large glass bowl.
26. 26. Layer the toasted bun cubes into the bowl.
27. 27. Pour the sauce over them.
28. 28. Layer the onions on top.
29. 29. Layer the fried mince on top.
30. 30. Layer the vegan slices on top.
31. 31. Layer the pickles on top.
32. 32. Layer the iceberg lettuce on top.
33. 33. Garnish the salad with sesame seeds.
34. 34. Toss the salad with salad servers before serving.

Nutrition per serving

• kcal: 594
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 58 g