Large Vegan True Roast Burger

Ingredients for 2 servings:

• 2 Seitan steaks, round (patty shape)
• 450 g white cabbage
• 2 carrots
• 1 vegetable onion(s)
• 100 g soy yogurt (yogurt alternative)
• 60 ml soy milk (soy drink)
• 2 tbsp white wine vinegar
• 120 ml rapeseed oil
• 1 tsp mustard, hot
• ½ tsp Ras el Hanout
• 1 beefsteak tomato(s)
• 50 g lamb’s lettuce
• 2 large burger buns or wholemeal buns
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 39 minutes

Vegan seitan burger

Finely grate the white cabbage, peel the carrot, and grate it into strips. Peel the onion and slice it into thin strips. Place the white cabbage, carrot, and half of the onions in a bowl with the yogurt. Combine the soy milk and white wine vinegar in a blender, set the blender to high speed, and slowly add the oil until it is nice and creamy. Add 2/3 of this mayonnaise to the bowl with the white cabbage and grated carrots, mix everything together, and season with salt, pepper, and raw cane sugar, if desired. Season the remaining third of the mayonnaise with mustard, salt, pepper, and ras el hanout and set aside for the burger. Slice the tomatoes and thoroughly clean the lamb’s lettuce. Heat the cooking oil in a pan and fry the seitan slices with the remaining onion strips. Alternatively, grill in a well-oiled pan. Bake the wholemeal rolls until crispy, cut them in half and top them in the following order and then enjoy: 1. Coleslaw (carrot and coleslaw) 2. Lamb’s lettuce 3. Seitan roast slices 4. Fried onions 5. Tomatoes 6. Mayonnaise.