Video: Hamburger, ‘roll’ and hotdog that you will not miss the meat

Not so many years ago, the protein food used by vegetarians to replace meat was seen by many negative factors. Words like “tofu,” “seitan,” or “tempeh” sound like hippy, enlightened, or macrobiotic food. Fortunately, everything has changed: not only are these ingredients standardized, but there are more meat substitutes on offer than before.

Today, sausages or hamburgers like those made by Better Balance can be eaten by everyone. Sausages are made with vegetable protein from soybeans, rice and potatoes; chicory, carrot and high oleic sunflower oil. The hamburger and picada are made from apple and soy vegetable protein, mushrooms, cocoa butter, wheat flour, vegetable concentrate (radish and beet), and sunflower and olive oil. They are suitable not only for vegans and vegetarians, but for everyone who wants to reduce the consumption of animal products without giving up the enjoyment of their intense flavors.

For all of them, here are three quick and easy dishes: a hot dog with an oriental flavor, wrapped with Moorish spices and a hamburger added with tomatoes and mushrooms.

THAI-STYLE DOG

Ingredients

For 2 people

  • 2 vegan Better Balance sausages
  • 2 hot dog buns
  • ½ cucumber
  • 1 small carrot
  • ½ red bell pepper
  • 1 tablespoon of rice vinegar
  • 1 tablespoon Thai sauce
  • ¼ teaspoon sesame oil
  • ⅛ teaspoon sugar
  • salt and black pepper
  • Chop peanuts to decorate
  • A few coriander leaves to decorate

Dip

  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • ½ tablespoon of rice vinegar
  • ½ teaspoon sweet and sour Thai hot sauce (or hot sauce with a little honey and sugar)
  • 1 tablespoon sunflower oil
  • ½ red onion

Preparation

  1. Grate the carrot and cut the red pepper and cucumber into small cubes. Cut the onion into fine julienne.
  2. Mix rice vinegar, hot sauce, sesame oil and sugar in a bowl. Add chopped vegetables, salt and pepper and mix.
  3. In another bowl, mix the peanuts, soy sauce, rice vinegar and spicy sweet and sour Thai sauce. Add the sunflower oil and beat with a fork.
  4. Fry the sausages in a pan with a little oil until lightly browned.
  5. Assemble the hot dogs by placing the sausage on each ball, the salad on top, and finally, the sauce. Finish with some peanuts and a few coriander leaves.

VEGAN PICADA ROLLS WITH RAISINS AND MOORISH SPICES

Ingredients

For 2 people

  • 150g Better Balance Vegan Mince
  • 1 red onion
  • 1 garlic clove
  • 25 g of raisins
  • 100 g red cabbage
  • 1/2 teaspoon curry
  • ½ teaspoon cumin powder
  • ½ teaspoon sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon butter or margarine at room temperature
  • 2 large rice tortillas
  • Olive oil
  • salt and black pepper

Chickpea sweet

  • 125 g of chicken
  • 1/2 lemon
  • 1/2 teaspoon curry
  • Olive oil
  • salt and black pepper

Preparation

  1. In a bowl, mix the minced meat well with butter or margarine and season with curry, cumin powder, sugar, cinnamon, salt and pepper.
  2. In a pan with a little olive oil, fry the chopped onion and garlic over medium heat. When they start to soften, add the previous mixture and raisins. Cook for 8 to 10 minutes, stirring occasionally.
  3. Mix the chickpeas with lemon zest and juice, curry, salt, pepper and a splash of olive oil.
  4. Cut the red cabbage into thin strips and put it in a bowl. Add the minced vegan and mix. Adjust salt if necessary.
  5. Remove the tortillas from the skillet to warm them slightly. Spread them with chickpea cream, spread the vegan picada on top and roll.

VEGAN burger with tomatoes and mushrooms

Ingredients

For 2 people

  • 2 Best vegan burgers
  • 1 avocado
  • 100 g cherry tomatoes
  • 50 g of mushrooms
  • 2 hamburger cups
  • 1 pound fresh spinach
  • Juice of ½ lemon
  • Olive oil
  • salt and black pepper

Preparation

  1. Place the tomatoes and a splash of olive oil in a frying pan over high heat. Cover and move from time to time to brown. When they are golden, prick them with a knife.
  2. Reduce the heat slightly and add the sliced ​​mushrooms to the pan. Saute for a few minutes.
  3. Mash avocado with a fork in a bowl with a splash of lemon juice, salt and pepper.
  4. Cook burgers in a pan with a little oil over low heat until golden brown.
  5. To assemble the burger, cut the bread in half and bake in the same pan.
  6. Add the mashed avocado on the base, burger, tomatoes and mushrooms, and finish with some fresh baby spinach.

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