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Teff Burger | Recipes for the climate Autumn | vegan, seasonal, sustainable
Climate-friendly recipes for every season: Today's nutrition damages the climate more than traffic. Because too many meat and milk end up on the plates ...
Climate-friendly recipes for every season:
Today's diet is more damaging to the climate than traffic. Because there are too many meat and milk products on the plates, the production of which is responsible for the majority of the nutritional greenhouse gas emissions. In order to curb climate change, the consumption of animal products must be reduced. The just launched "Recipes for the Climate" by Greenpeace Switzerland and tibits show just how varied and tasty the plant nutrition is. Four to five additional cooking ideas are published each season. Vegan, seasonal and with environmentally friendly resource consumption.
All recipes can be found here:
https://www.greenpeace.ch/act/rezepte-fuer-das-klima/
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BLACK TEFF BURGER
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INGREDIENTS:
1 small onion
1 clove of garlic
1 red hot pepper
120 g mushrooms
2-3 EL olive oil
350 g of cooked kidney beans
2 tablespoons beetroot juice (beetroot juice)
40 g white teff (dwarf millet)
5 tbsp seitan powder (50 g)
3 tbsp cornstarch (25 g)
1 pinch of smoked paprika powder
1 pinch of sweet paprika powder
Salt, pepper from the mill
Rapeseed oil
Black-teff bread
Cole Slaw
PREPARATION:
Peel and finely chop the onion and garlic. Halve the peppers, remove the seeds, wash and cut into 1 cm cubes. Clean the mushrooms, grate them damp and cut them into fine slices. Heat the olive oil in a frying pan and
Braise the onion and the garlic in it until golden brown. Add the peppers and mushrooms and sear them on the highest setting. The vegetables must still have a bit of a bite and no water should be drawn. Put in a bowl and let cool. The kidney beans in a blender or with a blender
Puree finely and add to the vegetables.
Edge juice, teff, corn starch, seitan powder and paprika powder also go with vegetables
give, mix everything well and season with salt and pepper.
Shape the mass into about 3 cm thick burgers and press it gently flat. Rapeseed oil in one
Heat the frying pan and fry the burgers until crispy on both sides. Fill with black teff buns with Cole Slaw as you like.
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