- Preparation Time : 20 mins | Cooking Time : 15 mins | Makes 8 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 93.85 kcal |
| Total Fat | 1.16 g |
| Saturated Fat | 0.13 g |
| Sodium | 203.8 mg |
| Dietary Fiber | 4.11 g |
| Sugars | 3.75 g |
| Protein | 4.46 g |
Ingredients List
- 8 small portobello mushrooms
- 4 small beetroot burgers
- 1 onion sliced in rings
- green lettuce
- Maille gluten-free wholegrain mustard
- 4 vegan burger buns
- 4 slices tofu
- Maille wholegrain mustard
- 4 small avocadoes
- 4 small falafel burgers 20 g watercress
- 1 sliced tomato
- 1 red onion sliced in rings
- 1 tbsp Maille® Dijon Original Mustard
- 1/2 tbsp sesame seeds
DIRECTIONS
-
Panfry the portobello mushrooms on medium heat with some oil.
-
Panfry the beetroot burgers.
-
Build the burgers starting with portobello, green lettuce, onion, beetroot burger, cornichon and place a portobello on top.
-
Serve with Maille wholegrain mustard or mix wholegrain with a bit of vegan mayonnaise.
-
Cut the avocado across horizontally and clean the avocado carefully by removing the stone and the skin.
-
Panfry the falafel burgers with some oil on medium heat for 5 minutes or until golden brown.
-
Start with the bottom part of the avocado, put some watercress on top, a slice of tomato and a couple of red onion rings.
-
Add a spoon of Maille Dijon Originale mustard on top. Place the falafel burger and the top part of the avocado.
-
Put a wooden stick in the middle to hold everything together, sprinkle with sesame seeds and serve.
