English
Mung bean veggie burger
with fresh coleslaw and gomasio
Gomasio, also called Japanese sesame salt, perfectly complements this protein-packed burger made from mung beans, pumpkin, red pepper, spring onion and rice. A fresh touch is given by the carrots and cabbage dressed in rice vinegar served on the side!
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Nice and quick!
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Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
sesame
Ingredients
Mung bean
Brown rice
Pumpkin
Spring onion
Red pepper
Burger spice mix
White cabbage
Red cabbage
Carrot
Oriental salad dressing
Gomasio
Nutritional yeast
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1861
445
5
0,3
84
11
13
16
0
257
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the mung beans in a pot and add 6 parts of water for 1 part of mung beans. Bring to a boil and cook it for 5 minutes. Add the brown rice and cook for another 12 minutes until tender. Make sure that the rice and beans are always covered in boiling water (optionally add salt to the water). Once cooked, drain the water and let the beans and rice cool down.
2.
Wash all the vegetables. Peel the pumpkin and grate it. Finely chop the onion and red pepper. Heat a pan with two tablespoons of olive oil and cook the vegetables. Optionally add some salt and pepper. Once ready, let them cool down.
3.
To put the burgers together, place the beans and rice in a bowl and puree them. Some can still be left in full. Add the vegetables, nutritional yeast and burger spices. Mix everything together. Divide the mixture into 4 parts and shape them in the form of a patty.
4.
For the salad; wash the vegetables, grate the carrot and cut the cabbages into very thin strips. (You can use the potato peeler to thinly cut the cabbage.) Place everything in a bowl and season with the salad dressing and gomasio. Massage the cabbage with your hands until they're nice and smooth.
5.