Veggie burgers with mash, carrots and onion sauce
Vegan burger on mashed potato with a sauce of slow-cooked onions
Active: 35 min
630 kcal per person
24 g protein per person
Comfort food
Protein source: vegan burger · Carb source: potato
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Ingredients for 4 people
- 4 vegan burgers
- 1.000 g floury potatoes, peeled, in chunks
- 100 ml plant-based milk
- 10 tbsp plant-based butter, 2 tbsp for the mash, 2 tbsp for the onion sauce
- 400 g carrots, sliced
- 200 g broccoli, in florets
- pinch nutmeg
- 3 onion, in half rings, for the onion sauce
- 1 tbsp flour, for the onion sauce
- 300 ml vegetable stock, for the onion sauce
- 10 tbsp soy sauce, for the onion sauce
- 1 tbsp olive oil, to fry the burgers
- to taste salt and pepper
Method
- Peel the potatoes, cut them into chunks and boil them for 15 to 20 min in salted water.
- Boil the carrots for 10 min and the broccoli for 5 min in a separate pan. Drain.
- Make the onion sauce: melt 2 tbsp of plant-based butter and cook the onion rings over low heat for 8 min until soft and golden brown. Sprinkle the flour over them and stir for 1 min. Gradually add the stock, stirring. Add the soy sauce and pepper. Let it thicken for 5 min.
- Drain the potatoes. Mash them with the rest of the plant-based butter and the milk into a smooth mash. Season with nutmeg, salt and pepper.
- Fry the vegan burgers in olive oil according to the packet, about 3 to 4 min per side.
- Serve each burger on the mash with the carrots, broccoli and a generous spoonful of onion sauce.
Check the label
Not every variety of these products is vegan.
- plant-based butter: some margarines contain vitamin D3 from lanolin
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