Asian-style vegan burgers

Name: Asian-style vegan burgers
Total time: 60 min
Yield: For 5 units
Ingredients: 300 gr. tofu; 100 gr. white cabbage (cabbage); 1 Leek; 1 onion; 1 carrot; 4 tablespoons soy sauce; 2 tablespoons aquafaba; 2 teaspoons ginger (grated); 5 tablespoons of potato starch; 2 tablespoons extra virgin olive oil

1 hTotal time

EasyDifficulty

For 5 unitsAmount

Veggie burgers are a delicious, quick way to get a large amount of nutrients in a single, convenient dish, since their main ingredients are vegetables, legumes and/or nuts, which makes them very rich in protein, vitamins and minerals of great nutritional value, and free of cholesterol and other harmful fats.

Another great advantage is that countless versions can be made just by varying the ingredients and trying different combinations, letting you discover new and amazing flavors like that of these Asian-style burgers.

Among their ingredients, the sweet notes of cabbage and carrot stand out, as well as the exotic touch of ginger with its delicate spicy kick which, combined with the flavor of the soy sauce, gives them an irresistibly intense flavor and aroma.

These burgers are rich in protein, fiber, flavonoids, lecithin, omega-3 fatty acids, linoleic acid, linolenic acid, alliin, allicin, beta-carotenes, vitamins A, C, E, K and the B group (B1, B2, B3, B6 and B9 or folic acid), aluminum, sulfur, barium, boron, bromine, calcium, fluorine, phosphorus, magnesium, potassium, selenium, sodium, zinc and, in smaller amounts, copper, iron and manganese.

Notes

You can use both white cabbage or cabbage, and beaked cabbage, which will give it an even sweeter flavor.

You can substitute aquafaba for a mixture of flax seeds and hot water. The ratio would be 1 tablespoon of whole flaxseeds + 50 ml. of hot water (leaving to rest for 10 minutes), for each tablespoon of aquafaba.

If you prefer, you can also make these burgers in the oven, baking them for 20 minutes at 200º, ensuring that they do not burn.

Tap on the steps to mark them as done

Step 1
Peel the onion, the leek and the carrot, wash the latter and the cabbage, and chop everything in the chopper. We put the oil in a pan and, when it is hot, we throw everything and cook it on medium heat for 7 minutes.
Step 2
We drain the tofu very well and crumble it with the hands in very small pieces. We toss it together with the rest of the ingredients, we also toss the ginger, add the soy sauce, mix well, and let it be done for 5 minutes.
Step 3
We extinguish the fire, we pass it to a bowl and let it warm up. Add the aquafaba and the potato starch, and knead. Once kneading, let it rest for 30 minutes.
Step 4
Finally, we form the hamburgers and pass them through the pan with a little oil, leaving them to be done for 3 minutes on each side.

Notes

You can use both white cabbage or cabbage, and beaked cabbage, which will give it an even sweeter flavor.

If you prefer, you can also make these burgers in the oven, baking them for 20 minutes at 200º, ensuring that they do not burn.

Asian-style vegan burgers

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Notes

Notes