Garlone Bardel's Vegan Burger Recipe

Recipe by Garlone Bardel author of the Yoga CookBook

This vegan burger has it all: easy to make as well as tasty. It comes with a salad, but without fries.

The ideal is to choose a very good bread that is gourmet but organic and preferably prepared with sourdough, which will promote the digestion of cereals. Tofu, on the other hand, will provide a light source of protein and its digestion will also be promoted by the spices. If your intestines are tired, prefer a pancake made with vegetables. Goat's gouda is optional. With, it's even more flattering. Without, it's even better for digestion (depending on temperament). Plants that contain chlorophyll, sprouted seeds, aromatic herbs but also ginger, bring prana energy. Going from the navel to the throat, it is the force that makes air penetrate the body and regulates the heartbeat. Whole grains are of the samana type, the energy located between the heart and the navel and circulating around the waist. This force, responsible for the assimilation of food, stimulates and controls the digestive system. Samana-type foods have a balancing effect on the body.

For 4 burgers

In the kitchen: 20 min

• 4 wholemeal and organic burger buns
• 1 block of tofu of 400 g
• 4 handfuls of salad (mesclun or other)
• 1 handful of sprouted seeds, alfalfa type
• 1 mini cucumber or ½ cucumber
• 4 slices of goat gouda (optional)
• 4 tbsp chopped herbs (coriander and chives)

FOR THE MARINADE:

• 10 cl of olive oil
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tsp grated fresh turmeric
• 1 tsp crushed cumin seeds

FOR THE SAUCE:

• 1 tsp sesame puree
• the juice of ½ lemon
• 4 tbsp olive oil
• 2 pinches of freshly ground pepper

The preparation

Preheat the oven to 180°C (gas mark 6). Cut the tofu into 4 thick slices and place them in a large deep plate. In a bowl, mix the marinade ingredients and pour it over the tofu slices. Rinse and dry the salad in a clean tea towel. Rinse the cucumber and cut it into beveled slices, neither too thick nor too thin. Prepare the sauce: in a bowl, put all the ingredients and emulsify them with a small whisk to obtain a smooth and creamy mixture. Put the burger buns in the oven for 6 to 7 minutes, just long enough to heat them without drying them out. Then spread some on one of the insides of the bun. In a hot frying pan, place the tofu slices with the marinade and heat them for 2 minutes on each side, over a fairly high heat. Then place on each bun base: a little salad, 2 to 3 cucumber slices, 1 slice of fried tofu, goat's cheese, alfalfa, mesclun and chopped herbs. Finally, place the burger hat on top. Serve and enjoy without further delay. This burger is delicious hot. Guaranteed success with young and old alike!

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes