Vegetarian pepper burger with soy steak

Ingredients for 2 servings:

• 2 bell peppers
• 100 g rice, millet or quinoa of your choice
• 2 soy medallions
• 2 slices of cheddar cheese
• 1 tomato(s)
• e.g. leaf spinach, fresh
• e.g. radicchio
• 3 tbsp Hungarian-style paprika sauce
• 3 tbsp BBQ sauce
• 2 tbsp vegetable broth
• 2 tbsp guacamole
• 1 pinch of smoked salt
• 1 pinch of chili flakes
• 1 pinch of smoked paprika powder
• some breadcrumbs
• some coconut oil for frying
• 1 pinch of sambal oelek

Instructions

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

meat-free, delicious, easy to prepare

Cook rice, millet, or quinoa according to the instructions with 1 tablespoon of vegetable stock, then rinse with cold water and set aside. The soy steaks are a bit tricky and take a little longer, so they can be prepared the night before. First, wash the soy steaks to remove the soy flavor. Then wring them out well and let them soak in a pot with hot water and 1 tablespoon of vegetable stock for about 15 minutes. Then rinse the steaks again under water and pat dry. Collect the vegetable stock. This way, the steaks are flavorless and can be processed well, so they take on the flavor they should have. Pour the collected vegetable stock into a pan, add the BBQ sauce, and season everything with smoked salt, paprika, chili flakes, and sambal oelek. This provides a good flavor base. Add the soy steaks and simmer over low heat for about 15 minutes. Occasionally use a potato masher to flatten the steaks. Then remove the sauce from the pan and set aside. Let the steaks dry slightly in the pan over low heat to retain the flavor. Mix the remaining sauce with the paprika sauce; this will then serve as the BBQ sauce base for the steaks on the burger. Briefly dip the steaks on both sides in the prepared BBQ sauce and coat. Then fry the steaks in coconut oil in a pan until golden brown. Preheat the oven to 150°C (fan). Wash the peppers and cut them in half lengthwise. Remove the seeds from the inside so that the peppers can be filled. Fill both halves of the peppers up to the brim with rice (millet, quinoa), pressing them down nicely. Bake in the hot oven for approx. 15 minutes. After 15 minutes, remove the top half of the pepper. Spread 1 tablespoon of sauce on the bottom half, add the soy steak and cheddar cheese, and briefly return it to the oven until the cheese has melted. Then place the bottom pepper on a plate, top with sauce, lettuce, spinach leaves, and tomatoes, and top with some guacamole. Press the top half onto the burger. If you like, you can peel and roast some onions and add them to the burger, or use another leafy green of your choice. The sky’s the limit here.