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Heart HeaL
tHy
Burger
Bun ingRedients
200 g spelt flour
120 ml lukewarm plant milk(^1) ⁄³ fresh yeast cube
1 dash agave syrup
1 tbsp coconut oil
1 tsp salt
method
In a small bowl, combine the lukewarm
plant milk with a dash of agave syrup
and crumble in the yeast. Let it sit for 10
minutes until the yeast has dissolved
and starts to bubble. Combine flour,
coconut oil and salt in another bowl. Add
the milk-yeast mixture and mix very well
until the dough doesn’t stick anymore. Let
it rise for about an hour. When the dough
has doubled in size, form 4 buns, brush the
top with plant milk and sprinkle on sesame
seeds. Bake them at 355°F/180°C for about
15 minutes.
Tip: If you like buns to be soft, place a
wet kitchen towel over them while they’re
cooling down.
BuRgeR ingRedients
2 cans kidney beans, rinsed
½ red bell pepper
½ zucchini
1 red onion
2 cloves garlic
1 tbsp chickpea flour
1 tbsp psyllium husks
Salt, pepper
Paprika, curry, cumin
method
Mash up the kidney beans using a fork
or a food processor, and chop the onion,
garlic, bell pepper and zucchini finely.
Place all veggies in a bowl and add salt,
pepper, paprika, curry and cumin to taste.
To make your burgers stick together, add
chickpea flour and psyllium husks.
Combine everything well with your
hands and form 4 burgers. Bake them
at 390°F/200°C for about 25 minutes.
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Heart Healthy
Burger
NigHt
Rike Klasen
a 23-year-old cat lover from
germany with a passion for
creating colorful vegan dishes
instagRam:
@endorphilia
SerVeS
4
buNS
Germany: Foodie Feature