Seitan burger with beetroot and baked potatoes

Ingredients for 2 servings:

• 200 g seitan flour (Seitanfix)
• 1 tbsp chickpea flour
• 2 tbsp nutritional yeast
• 1 tbsp fried onions
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp soy sauce
• 1 ½ tbsp liquid smoke
• 1 tbsp olive oil
• 1 tbsp pepper
• 1 ½ tsp salt
• ½ tsp cayenne pepper
• 250 g beetroot, cooked
• 150 ml vegetable stock
• 2 burger buns
• ketchup
• Mustard
• ½ sliced ​​onion(s)
• lettuce leaves
• 500 g potatoes
• 2 tbsp polenta semolina
• 2 tbsp vegetable oil
• 1 tbsp thyme
• 1 tbsp salt
• 1 tbsp pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

the best vegan burger ever

Blend the soy sauce, liquid smoke, olive oil, pepper, salt, cayenne pepper, and beetroot in a blender until smooth and mix with the vegetable stock. Combine the seitan mix, chickpea flour, nutritional yeast, fried onions, onion powder, and garlic powder in a bowl. Then stir in the beetroot mixture with the handle of a wooden spoon. If the seitan dough is still a bit too runny, add a little more seitan powder and stir until you have an elastic, pliable dough. Form 6 flat burgers from the dough and steam them in a steamer for 45 minutes, turning them once halfway through. Cool briefly and let them cool off, then fry them in a pan with vegetable oil until crispy. Cut the burger buns in half. Spread the underside with mustard and top with lettuce. Place the onion rings and burger on top. Spread the top with ketchup and place it on top of the burger. Peel the potatoes and cut them into eighths. Rinse in a pot until the water runs clear. Drain the water and let the potato wedges drain on a clean kitchen towel. Mix in a bowl with the remaining ingredients. The polenta ensures the potatoes become nice and crispy. Bake in a preheated oven at 220°C (top/bottom heat) for about 30 minutes.