Vegan ribbon noodles with beans and paprika almond pesto
Prepare pasta as described on the package. Clean, wash and steam the beans in a little boiling salted water for about 12 minutes. For the pesto, toast almonds...
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Vegan Avocado Eggplant Tomato Burger
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
419
Calories
38 g
Carbohydrates
8 g
Protein
23 g
Fat
Ingredients:
 | Tomatoes (fresh) | ¼ (37,5 g) |
 | Olive oil | 1 Tablespoon |
 | Iceberg lettuce (fresh) | ⅒ (15 g) |
 | Whole grain rolls | 1 (65 g) |
 | Eggplant (fresh) | ¼ (85 g) |
 | Garlic (fresh) | ⅕ (0,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Avocado (fresh) | ½ (80 g) |
 | Tabasco, Red Pepper Sauce, Chili Pepper Sauce | 1 Pinch(s) |
 | Mayo, mayonnaise (vegan) | ⅞ Teaspoon |
 | Soy yogurt (natural) | 25 g |
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Preparation:
Step 1:
Eggplant wash well and cut lengthwise into slices. Heat some olive oil in a frying pan and fry the slices in it until golden brown on both sides.
Step 2:
While the eggplant is frying, cut the whole wheat roll in half.
Step 3:
Cut the tomatoes and the peeled avocado into thick slices and salt lightly. Peel garlic and then press or chop very finely and mix with yogurt, mayonnaise, Tabasco, salt and pepper. Spread on both halves of the roll. Top bottom half first with lettuce, then two slices each of eggplant, avocado and tomato and cover with top half of bun.
Step 4:
Who wants can use wooden skewers to stick together.
Macronutrient distribution:
The recipe Vegan Avocado Eggplant Tomato Burger is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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