Vegan burger in a gluten-free wrap

Ingredients for 1 servings:

• 3 leaves of romaine lettuce
• 1 small onion(s)
• 1 large pickle(s)
• 100 ml soy milk (soy drink)
• 5 g cornstarch
• 8 g yeast flakes
• 1 pinch(s) smoked salt
• 1 pinch(s) of cayenne pepper
• 1 wrap(s), gluten-free, e.g. made from Lizza wrap dough
• 150 g minced meat, vegan, see my recipe in the database
• 1 tbsp oil for frying
• 1 tbsp ketchup
• ½ tbsp mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the lettuce and spin dry. Peel the onion and slice into thin rings and the pickle into thin strips. Place the soy milk, cornstarch, nutritional yeast, and spices in a saucepan and heat gently while stirring. Simmer the sauce for a few minutes, then set aside. Heat a large enough pan and heat the wrap on both sides over medium heat for 5 minutes. In another pan, heat oil and form a patty from the vegan mead mixture, frying for a few minutes on both sides. Spread the wrap with ketchup and mustard, place the lettuce and onion rings on one half of the wrap. Place the patty on top of the onion rings, spread the cheese sauce, and pickles. Fold the empty half over the filled half, and serve. The recipe for vegan Mett can be found here: https://www.chefkoch.de/rezepte/3278701487051908/Veganes-Mett.html Alternatively, you can use a vegan burger patty.