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Plant Burger

  • 20 minutes
  • Prep Time
     
    15 minutes
  • Servings
     
    4 portions
recipe image Plant Burger

Ingredients
 

  • 1 tablespoon milled flaxseed mixed with 3 tablespoons water
  • 300 grams portobello mushrooms
  • 100 grams fresh broccoli finely chopped
  • 200 grams cooked black beans
  • 1 red onion finely chopped
  • 120 grams bread crumbs
  • 30 grams chopped fresh parsley
  • 1 tablespoon vegan Worcestershire sauce
  • 2 finely chopped garlic cloves
  • 100 grams Violife Prosciano freshly grated
  • ground black pepper and sea salt
Energy (kcal)113 kcal
Energy (kJ)471 kJ
Protein (g)6.5 g
Carbohydrate incl. fibre (g)17.7 g
Carbohydrate excl. fibre (g)10.8 g
Sugar (g)3.7 g
Fibre (g)6.9 g
Fat (g)2.8 g
Saturated fat (g)0.3 g
Unsaturated fat (g)2.1 g
Monounsaturated fat (g)0.4 g
Polyunsaturated fat (g)1.7 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)252 mg
Salt (g)0.63 g
Vitamin A (IU)702 IU
Vitamin C (mg)27.3 mg
Calcium (mg)63 mg
Iron (mg)2.34 mg
Potassium (mg)626 mg

Instructions

  1. Chop and sautée the mushrooms in 30g Flora Plant B+tter and drain off any water
  2. Lightly mash the black beans
  3. Put all of the ingredients into a bowl and combine well. The flaxseed and water mix will act the same way as an egg to bind the ingredients together.
  4. Shape into patties and fry using the remainder of the Flora Plant for 3-5 mins until golden brown.
Serving Suggestion
  1. Toasted vegan Bread rolls spead with a little salted Flora Plant B+tter.
  2. Red Onion rings
  3. Lettuce
  4. Spicy Tomato chutney
  5. Fresh tomato slices