Veganer Brot-Burger mit veganem Ei und Avocado

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Vegan bread burger with vegan egg and avocado

This sophisticated creation combines our hearty vegan burger patty with creamy avocado hummus and aromatic grilled vegetables to provide a harmonious treat that is both filling and nutritious. This recipe was developed by @chefsculinar.

45 minutes

2 servings

    • 30g Easy To Mix vegan burgers

    30g Easy To Mix vegan egg

    20g quinoa

    20g whole buckwheat

    60ml water

    4g beetroot powder

    4g Smoke Liquid

    40g spring onions

    80g wild broccoli

    40g organic shiitake mushrooms

    60g mini aubergines

    2g table salt

    60g honey cherry tomatoes

    50ml mild olive oil

    2g sea salt flakes

    250g baked wheat bread, frozen

    10 Horseradish

    For the chickpea-avocado dip

    1 ripe avocado

    1 can of chickpeas (approx. 240 g drained weight)

    1 garlic clove

    Juice of 1 lemon

    2 tablespoons olive oil

    1 teaspoon cumin (optional)

    Salt and pepper to taste

    Cook the quinoa and buckwheat in a steamer until soft and then refrigerate.

    Mix the vegan burger mix with cold water, beetroot powder, cooked quinoa, buckwheat and liquid smoke.

    Let the mixture rest briefly and then form it into patties.

    Cut the spring onions, broccoli, shiitake and mini eggplant, salt and grill.

    Confit the cherry tomatoes, including the stem, in olive oil, then peel off the skin, crush it and sprinkle with sea salt flakes.

    Bake the bread in the oven until crispy and set aside.

    Prepare the egg mix as an omelette.

    Prepare fresh horseradish root.

    Preparation of chickpea-avocado dip

    Drain the chickpeas and rinse well.

    Peel the garlic clove.

    Place chickpeas, avocado, garlic clove, lemon juice, olive oil and cumin (if using) in a blender or food processor and puree until smooth.

    Season the dip with salt and pepper.

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