Burger and Roast Potatoes

Burger buns:

1. Dissolve the yeast in lukewarm soy milk. Knead the dough and, if necessary, add a maximum of 50 ml of water (spoon-wise) until a nice, smooth dough is formed. Cover and let rise for 1 hour at room temperature.
2. Divide the dough into 6 portions and shape into rolls (the surface should be smooth). Cover the rolls and let rise for an hour.
3. Brush the surface with a little soy milk and sprinkle with sesame seeds. Bake for about 20 minutes at 200 degrees until golden brown, allow to cool.

Cole slaw:

1. For the dressing, mix the yoghurt, vinegar, lemon juice and sugar, season with salt and pepper. Wash the pointed cabbage and cut into fine strips. Clean, peel and grate the carrots and apples with the vegetable grater. Mix the vegetables with the dressing and let them steep. Season again with salt and pepper to serve.

Chives and truffle cream

1. Mix the soy yoghurt, balsamic vinegar and mustard. Gradually withhold truffle oil. Peel and chop the garlic clove and mix in. Mix in the chives and season with salt and pepper.

Mango BBQ sauce:

1. Peel and chop the mango. Chop the gherkins and heat them with the other ingredients in a saucepan, puree and simmer for 20 minutes over low heat. Season to taste and let cool down.

Pulled Jackfruit:

1. Drain the jackfruit. Finely chop the onion and garlic. Heat a pan strongly, fry the jackfruit in a little oil on all sides. After a few minutes fry the onions and garlic, dust the paprika powder over them, add 2/3 of the BBQ sauce and simmer for about 20 minutes over low heat. Tear up the jackfruit with two forks.

Roast Potatoes:

1. Suck the potatoes, cut them in half and cook them in salted water for 10 minutes. Pour into a sieve and toss it back and forth so that the surface of the potatoes becomes a little mushy.
2. Place in a baking dish with a generous dash of olive oil and a teaspoon of sea salt and toss again. Potatoes now come in the oven for about 50 minutes. 20 minutes before the end, they can be pressed a little flat with a potato masher – then the potatoes will be even crispier.

Red onions:

1. Cut the onions into fine strips, sauté them briefly in the pan, pour 1 teaspoon of sugar over them and deglaze with balsamic vinegar.