Vegan Sloppy Joe burger

Step 1/7

• 400 g carrots

• potato peeler
• food processor or mincer
• cutting board
• knife

Peel the carrots, cut into walnut-sized pieces, and work into a rough paste with the food processor.

Step 2/7

• 1 clove garlic
• 1 onion
• 1 bell pepper
• ½ eggplant

• cutting board
• knife

Finely chop garlic. Cut onion, pepper, and eggplant into small cubes.

Step 3/7

• 100 g tomato paste
• vegetable oil for frying
• salt
• pepper

• large frying pan
• cooking spoon

Sauté garlic, onion, and carrots in some vegetable oil. Add pepper and eggplant and fry for 3 -5 min. Season generously with salt and pepper. Add tomato paste and continue to sauté for an additional 1 - 2 min.

Step 4/7

• 250 ml vegetable stock

Deglaze the vegetables with the stock, and bring to a boil with a closed lid for approx 10 -15 min. until a pulp forms.

Step 5/7

• 10 basil leaves
• 100 g cherry tomatoes

• cutting board
• knife

Slice basil into fine strips. Halve cherry tomatoes.

Step 6/7

• 100 g tinned sweet corn
• 1 tsp ground cumin
• 1 tsp sugar
• salt
• pepper

Add cherry tomatoes and corn to the cooked vegetables, and briefly return to a boil. Next, season with cumin, sugar, salt, and pepper. Stir in basil.

Step 7/7

• 4 burger rolls
• 80 g lamb's lettuce

• large frying pan

Toast burger rolls on both sides in a pan. Put lettuce on the bottom half of the burger roll, place the vegetable mixture on top, and then add the top burger bun.

Enjoy your meal!