VEGAN BEETROOT BURGERS WITH COLESLAW, TRUFFLE MAYO AND PICKLED RED ONIONS

Plates/cutlery from Kähler

Hej bejbs! Har ni en bra vecka so far? Helgen börjar ju sakta men säkert närma sig, så jag tänkte passa på att tipsa er om en tokigt god fredagsmiddag vi lagade för någon vecka sedan, inspirerade av food pharmacy-boken vi fick i julklapp. Låt mig presentera våra veganska rödbetsburgare med picklad rödlök, coleslaw och tryffelmajo!
(Det bästa med det här receptet är att varje tillbehör går att använda till massvis av andra rätter. Den picklade rödlöken är perfekt att ha stående i kylen och äta med exakt allt som behöver något syrligt. Colslawen bli i princip bara godare ju längre den får “vila”, och eftersom den inte innehåller några mejeriprodukter håller den superlänge. Passa på att göra en extra stor sats och ät som tillbehör till rökt tofu, fisk, sallads-bowls eller något annat kul!)

Hey guys! How’s your week going so far? The weekend is getting closer, so I wanted to share the recipe for a surprisingly easy and insanely delicious Friday dinner we made some week ago. Let me introduce our vegan beetroot burger with pickled red onions, coleslaw and truffle mayo!
(The best thing about this recipe is that each part of it can be used as compliments to a lot of other dishes. The pickled red onion is perfect for storing in the fridge and top every dish that needs some more sourness. The coleslaw pretty much gets better the longer you let it “rest”, and since it does not contain any dairy products it takes a really long time before it gets bad. Imagine eating it with smoked tofu, fish, bbq veggies or salad bowls!)

Burger:
3 finely grated raw beetroots
1 garlic clove
2 dl rolled oats
1 tbsp chia seeds mixed with 1 tbsp water (or a normal egg)
mixed herbs
1/2 dl capers
the juice from 1/2 lemon
salt and pepper

“pickled” red onions:
A red onion
Apple cider vinegar
water
salt+sugar

Mayo:
We used this recipe and added some truffle oil.

Coleslaw:
1 dl cashews, soaked in water at least 2 hours (but the longer the better)
1 cabbage
2 tbsp tahini
1 garlic clove
1 tbsp mustard
1,5 dl water
1 tbsp honey (or a vegan replacement)
2 tbsp lemon juice
Salt and pepper

The night before: chop the red onion and put it in a jar together with water, vinegar and the amount of salt/sugar you like.
Cover the cashews with water.

Put the oven on 100 C and mix water and chia seeds. Chop garlic, herbs and capers and mix them together with the chia seeds and the rest of the burger ingredients. Make burger shaped patties and put them in the oven for 25 minutes.
Meanwhile, chop the cabbage and mix all the other ingredients for the coleslaw in a blender until it’s a creamy sauce. Mix the chopped cabbage with the sauce. Make the mayo and add some truffle oil.
When the burgers are ready, put them on some big salad leaves and serve them with the Coleslaw, then put some mayo and pickled onions on top. ENJOY!