Portobello burger with potato wedges, vegan cheese sauce and beet ketchup Auto translated

Moderate 21 November 2023

Beet is a real underdog for no reason. We say: try, try and try again. But we would like to introduce you to our personal highlight: Beet ketchup as an accompaniment to an incredibly juicy portobello burger and crispy potato wedges! Fall in love with this deliciously tangy root vegetable all over again!

0 as necessary Portobello mushrooms
0 as necessary Rolls
0 as necessary red onions
1 Tomate
0 as necessary salad leaves
0 as necessary Potatoes for the potato wedges
0 as necessary Olive oil
1 Prise Salt
250 g Potatoes
0 to taste Beet ketchup
100 g Carrots
80 g Cashewmus
80 g Cashewmus
80 g Cashewmus
1 tbsp. Mustard
1 tbsp. Apple cider vinegar
4 tbsp. Yeast seasoning flakes
0 to taste Salt and pepper
  • Step 1/3

    To make the cheese sauce, boil 250 g potatoes and 100 g carrots until soft. Then put them in the blender with cashew butter, mustard, apple cider vinegar, yeast seasoning flakes, salt and pepper, season to taste and the creamiest vegan cheese sauce is ready!

  • Step 2/3

    For the potato wedges, preheat the oven to 200 °C and fan. Then wash the potatoes and cut into wedges. You can leave the skin on, as most of the vitamins are hidden under the skin. Mix the potato wedges with olive oil, salt and spices of your choice and put them in the oven until they are crispy and golden brown. This usually takes 25-30 minutes.

  • Step 3/3

    Meanwhile, you can slice the onions and tomato into rings and wash the lettuce. Clean the portobello mushrooms and fry them in a pan with olive oil. Then it's time for the toppings - as a KoRo foodie, we certainly don't need to explain that to you. Add potato wedges and beet ketchup and enjoy!

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