Vegeburger. You can do without meat.
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ingredients
2 pcs sourdough bun 1 packet white tofu 1 pcs smaller eggplant pcs crispy arugula and lettuce leaves 2 pcs shallots 2 pcs cherry tomatoes 5 tbsp soy sauce 2 tbsp maple syrup 2 tbsp dijon honey mustard
progress
I don’t think hamburger is a healthy food. However, it doesn’t have to be unhealthy and certainly not meaty to taste good. In Bratislava, it’s as if the sack has been torn open with hamburgers in kiosks, bistros and hipster cafes. My husband always reports to me if he liked his meat one. I once enjoyed a really good beetroot halloumi in a bun, but in the same establishment I left sharply disappointed and disgusted by the aubergine filling. The Vegetable Recipes were coarsely chopped, sliding around on the soggy bun, and you couldn’t eat the dish without the whole thing being messy. So I figured I’d try to make a burger that tasted good. And it turned out vegan. I mean, no cheese, no mayo. And a sugary bun. The base of the burger is something in the bread/bread bun. So I had a sourdough bun baked. It was made with gluten flour, but the babes can bake gluten free ones too. We would have a yeast free base. Now we just have to fill it with something good. I had white tofu at home. I didn’t like it much, so I thought I’d marinate it. The result surprised even my husband, the kids ate the avocado and the salad in a bun with no problem. Well, I have to believe that as a vegetarian, I will also rent somewhere in Bratislava I mean rent with passion, well, experientially. Because you don’t have to be an expert cook to eat veggie food. It’s enough if he knows how the ingredients taste and can prepare them without ruining them. Or to pay a bill with which half my maternity leave disappears from my account . How to bake a sourdough bun I won’t teach you. But there are enough courses nowadays and you can do it at home.
1.
Slice the tofu widthwise and marinate in soy sauce for about 15 minutes. Then pull it out, cut the washed eggplant into about 0,5 cm rounds and grill everything in a pan. Dry. Remove the aubergine and drizzle the maple syrup over the tofu and grill gently to caramelise.
2.
Toss the toasted bun in a toaster oven or grill lightly in a grill pan. Spread the bottom with honey mustard. Place lettuce (torn, so that long stems/pieces don’t pull out of the bun when you bite into it). The tofu must be dry so that the juices don’t run out, place the dry grilled aubergine on top, then the finely sliced shallots and the cherry tomatoes in the same way. Close with the top of the bun. Oh, and my youngest daughter improved the photo shoot by impaling a little pinwheel .
