Back in the days, when I lived in Berlin, I didn’t live far from the first – of now three – Veganz’ branches in the capital on Warschauer Straße. I remember doing both my shopping there as well as enjoying coffee and lunch or cake at the in-house café “Goodies“ inside Veganz. It’s so good!
Even now, whenever I’m in Berlin, I try to visit the café and health food supermarket at least once – for the amazing choice of organic foods, superfood products and, simply, because it reminds me of my Berlin times.
So, I guess you can imagine how happy I was when Veganz contacted me a few days ago and asked whether I would like to collaborate with the brand? Using the “Bio Pulled Soja“ by Veganz I created a recipe for pulled soja burgers with homemade coleslaw and crunchy sweet potato fries. It’s super easy to make, tastes amazing and pleases even those of you who still believe that burgers have to contain meat.
Have you tried any of the Veganz’ products yet? They’re not only sold in Berlin, but also in a variety of supermarkets and pharmacies in Germany. Check the website for more info about the brand and stores.
Happy burger feasting!
Love,
Lea Lou
Vegan pulled soja burgers with coleslaw and crunchy sweet potato fries
For four servings.
For the coleslaw:
300 g red cabbage (1/2 small cabbage)
200 g white cabbage
1 large carrot
1 apple
1 handful curly parsley
40 g walnuts
40 g cranberries
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp mustard
1/2 lemon, juice only
1 tbsp maple syrup
1 pinch cumin
Sea salt and black pepper, freshly ground
For the sweet potato fries:
2 sweet potatoes (750 g)
1 tbsp olive oil
1 tbsp corn starch
1 pinch smoked paprika
Flaky sea salt, to taste
For the burgers:
1 bag (150 g) Veganz Bio pulled soja
1 red onion
1 tbsp vegetable oil
1 tbsp maple syrup
4 bread rolls or vegan* burger buns (*some burger buns contain milk)
Mustard or ketchup, to spread
Vegetables per taste, e.g. tomatoes (sliced) and romaine lettuce
Method:
For the coleslaw, wash and grate red and white cabbage, carrot and apple. Transfer everything to a large bowl.
Wash, spin-dry and roughly chop parsley.
Roughly chop the walnuts, transfer walnuts, cranberries and parsley to the vegetables in the bowl.
For the vinaigrette, whisk together oil, vinegar, lemon juice and maple syrup, season with cumin, salt and pepper to taste. Add the vinaigrette to the slaw, mix well and transfer the coleslaw to the fridge while preparing the remaining ingredients.
For the sweet potato fries, peel and wash sweet potatoes, cut into fry-shaped sticks. Place the fries to a bowl, cover with cold water and set aside for 20 minutes.
Preheat the oven to 200°C (fan). Line a baking rack (or tray, but note that the fries will become crispier when baked on a rack) with baking paper.
Drain the sweet potato fries and dry thoroughly with kitchen towel. Transfer fries and corn starch into a sealable plastic bag (e.g. freezing bag) and shake properly until the sweet potato fries are covered in starch (this will make them crunchy).
Transfer sweet potatoes to the baking rack, spread with olive oil and sprinkle with paprika. Bake sweet potato fries for 15 minutes, turn the fries and bake for another 10–15 minutes.
In the meantime, prepare the “pulled soja“. Fill a medium-sized saucepan with lightly salted water, bring the water to a boil, add “pulled soja“ and simmer for 8 minutes until “al dente“. Drain the “pulled soja“ pieces.
Peel and thinly slice the onion.
Heat oil in a large pan, add onion rings and sauté for a minute or so. Add maple syrup, allow the onions to caramelise, stirring, then add the “pulled soja“ and sauté from all sides. Season with salt and pepper to taste.
To assemble the burgers, cut the buns in halves, spread with mustard or ketchup and top with “pulled soja“, coleslaw and vegetables to taste. Serve the burgers immediately, serving them with the sweet potato fries and remaining coleslaw.
This blog post has been created in friendly collaboration with Veganz.
