Vegan soy hamburger, potato wedges, tofu and beet salad

60 min
Suitable for vegans
Type of dish: Burguers, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Meses de temporada*: All year
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Textured soy 0.2 kg
Chickpea flour 0.085 kg
Soya sauce 0.025 l
Onion 0.1 kg
Garlic, bulb 3.0 ud
Red pepper 0.125 kg
Cumin 1.0 g
Table salt 2.0 g
Ground white pepper 1.0 g
Olive oil 0.025 l
Beetroot packaged 0.2 kg
Tofu 0.2 kg
Grated carrot 0.2 kg
Lambs lettuce 37.5 g
Rocket 37.5 g
Potato wedges 7.5 ud
Potatoes 1.5 kg
Thyme 0.75 g
Table salt 0.75 g
Ground white pepper 0.375 g
Olive oil 0.038 l
Garlic, bulb 0.45 ud

The following dishes are necessary for this recipe:

  • For the hamburger:
    • Soak the soy in water and then drain.
    • Sauté starting with the hardest vegetables first: garlic, onion and red pepper chopped into brunoise. Set aside.
    • Mix all the ingredients together and keep in the refrigerator covered for 1 hour.
    • Form hamburgers of 150 g.
  • Potato wedges.
  • For the salad:
    • Mix the beet, tofu cubes and grated carrots. Add the lamb's lettuce and rocket last.
    • Prepare modena vinaigrette


  • Cook the hamburgers on the griddle.
  • Heat up the potato wedges.
  • Place the hamburger, potatoes and salad on the plate. Dress the salad with the vinaigrette.
Nutritional information (1 portion)
Fiber 16.3 g
Saturates 3.17 g
Monounsaturated fatty acids 11.49 g
Polyunsaturated fatty acids 4.63 g
Cholesterol 0.08 mg
Calcium 175.22 mg
Iron 4.71 mg
Zinc 1.61 mg
Vitamin A 595.74 ug
Vitamin C 66.21 g
Folic acid 86.81 ug
Salt (Sodium) 2344.24 mg
Sugars 10.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.