Vegan burguer

30 min

Suitable for vegans

Cuisine type: Vegan cuisine

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

0.4 kg

Tofu 0.225 kg

Red pepper 0.2 kg

Red onion 0.1 kg

Yeast 10.0 g

Chilli pepper 10.0 g

Ground black pepper 1.0 g

Sal ahumada 1.0 g

Olive oil 0.05 l

Elaboration

Wrap the bell peppers and onions in aluminium foil , bake it in the oven for 30 minutes at 180 ºC.
Place seitan,smoky tofu, roasted peppers and onions, yeast, ground pepper and breadcrumbs in the food processor bowl. Season to taste. Press the turbo button three or four times so that the ingredients are chopped evenly.
Pour the mixture in a bowl and leave aside for 5 minutes so the breadcrumbs retain moisture.
Shape the mixture into hamburger patties. Pan fry over medium heat until golden brown in abundant olive oil.

Nutritional information (1 portion)

Energy

284.2

kcal

Carbohydrates

6.02

Proteins

27.93

Lipids

16.02

Fiber 3.78 g

Saturates 2.02 g

Monounsaturated fatty acids 8.3 g

Polyunsaturated fatty acids 1.93 g

Cholesterol 0.05 mg

Calcium 97.01 mg

Iron 1.66 mg

Zinc 0.53 mg

Vitamin A 183.46 ug

Vitamin C 14.48 g

Folic acid 44.71 ug

Salt (Sodium) 50.42 mg

Sugars 3.15 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Recipes

Vegan burguer with romesco sauce