Vegan burguer with romesco sauce

Ingredients
Elaboration
Nutritional information

60 min

Suitable for vegans

Type of dish: Burguers

Temperature: Hot

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Spinach 0.1 kg

Salad tomato 0.3 kg

Olive oil 0.05 l

Romesco sauce 0.1 kg

Panko fried onion rings 25.0 ud

Bouquetiere of fresh vegetables 1.0 ud

Vegan hamburger bread 5.0 ud

Vegan burguer 0.75 kg

Ingredients for Romesco sauce (0.1 kg) See Recipe

Vine tomato 0.1 kg

Garlic, bulb 0.6 ud

Chorizo pepper 0.2 ud

Hazelnuts 0.005 kg

Marcona almonds 0.005 kg

Bread 10.0 g

Sherry "Jerez" vinegar 0.003 l

Chilli pepper 0.05 g

Extra virgin olive oil 0.01 l

Table salt 0.5 g

Ingredients for Panko fried onion rings (25.0 ud) See Recipe

Plain flour 0.14 kg

Raising agent 2.5 g

Beer 0.15 l

Water 0.025 l

Creamed corn 0.015 kg

Panco 0.1 kg

Onion 0.2 kg

Sunflower oil 0.2 l

Ingredients for Bouquetiere of fresh vegetables (1.0 ud) See Recipe

Curly endive 0.1 ud

Purple curly endive 0.1 ud

Oakleaf lettuce 0.1 ud

Red chicory 0.1 ud

Rocket 10.0 g

Watercress 25.0 g

Radish 0.025 kg

Cherry tomato 0.05 kg

Ingredients for Vegan hamburger bread (5.0 ud) See Recipe

Goxo flour (W 170 - 200) 0.167 kg

Yeast 6.667 g

Water 0.103 l

Table salt 4.0 g

Sugar 0.01 kg

Extra virgin olive oil 0.02 l

Sesame 0.033 kg

Ingredients for Vegan burguer (0.75 kg) See Recipe

0.4 kg

Tofu 0.225 kg

Red pepper 0.2 kg

Red onion 0.1 kg

Yeast 10.0 g

Chilli pepper 10.0 g

Ground black pepper 1.0 g

Sal ahumada 1.0 g

Olive oil 0.05 l

Elaboration

The following elaborations are necessary for this recipe:

PLATING

Cut the bread in half with a bread knife, place on a pan over a high heat until the inside part is toasted.
Place on the bottom layer of the bun two slices of tomato followed by the burger, a spoonful of romesco sauce and leaves of spinach brightened with oil.
You can use the bouquetiere of fresh vegetables and the onion rings as a side dish.

Nutritional information (1 portion)

Energy

1222.24

kcal

Carbohydrates

83.28

Proteins

41.35

Lipids

77.92

Fiber 10.96 g

Saturates 10.12 g