🧑🍳 Beginner
⏲️ 30 min
Veggie Burger with Fall Flavors
Ingredients
- 2 Delicious Plant-Based Steaks
- 1 panful of mushrooms sautéed in wine
- 1/2 CamemVert Tomm Pousse
- 1 slice of candied apple
- Onion Compote with Apple Cider Vinegar
The Step-by-Step Recipe
- Prepare the apple-onion compote: Sauté 1 red onion in a skillet with margarine and a little olive oil. When the onion slices have softened, add 1 tablespoon of apple cider vinegar and 2 apple slices (about 5 mm thick) and let them simmer for 5 minutes (the apple pieces should not fall apart, but should be tender). Set aside.
- Prepare the sautéed mushrooms: Cook 200 g of brown button mushrooms, then deglaze with 1/4 glass of white wine. Season with salt, then set aside.
- Cut a Tomm Pousse camemVert in half lengthwise. Set aside.
- In a skillet, cook the 2 plant-based steaks
- Once the plant-based steaks are done cooking, toast the buns in the juices left behind by the plant-based steaks.
