• Skip to main content
  • Skip to primary sidebar

Man.Eat.Plant.

HOT, ROASTED, GRILLED, JUICY & VEGAN

  • HOME
  • BOOKS
    • MAN.EAT.PLANT.
    • FAMILY.EAT.PLANT.
    • DOG.EAT.PLANT.
  • RECIPES
  • ABOUT

Brutal Brocco Burger

14 August 2018 by Lisette Kreischer Leave a Comment

Broccoli is full of intense and savory flavors. With some simple actions, you can ultimately enjoy its potential and rock your taste buds. We created this recipe especially for Oxfam Novib.

Serves 5-6

INGREDIENTS

Paddies
8.80 oz broccoli
1/2 corn cob, or 75 g of canned corn
2.65 oz carrot
4 tbsp (rice) oil
1 onion, peeled and chopped
5 tbsp flour (about 1.75 oz), + 3.50 oz for breading
1 cup strong vegetable stock
1 clove of garlic, peeled and finely chopped
1 tsp dried dill or 2 tbsp finely chopped fresh dill
1/4 bulb freshly grated nutmeg
salt to taste and a lot of freshly ground pepper
0.5 cup water
2.65 oz panko or breadcrumbs

Sauce
3 tbsp vegan mayonnaise
3 tbsp ketchup
2 tsp cognac or whiskey

For the sandwiches
5 to 6 vegan burger rolls
5 tsp mustard
2 tomatoes, cut into thin slices
1 jar of pickles
a few leaves of a head of iceberg lettuce

PREPARATION

Paddies
Cut the broccoli roses from the stem and cut stem into fine cubes (brunoise). Make sure that the roses and cubes do not exceed 0.5 mm. Use a sharp knife to cut the corn kernels from the flask, or use 2.65 oz of properly rinsed and drained corn from a can. Also cut the carrot into fine cubes. Heat 2 tbsp of the oil in a large frying pan over a high heat. Put the broccoli, corn, carrot and onion in the pan and fry the vegetables, until they start to brown (the caramelized brown pieces will give a lot of flavor!). Add the remaining 2 tbsp of oil and the 5 tbsp flour, and fry this with the vegetables. Add the vegetable stock and stir well. The mixture will now start to bind. Add garlic, dill, nutmeg and salt and pepper to taste. Then allow the mixture to cool completely.
Meanwhile, prepare the following: 1 deep plate with 1.75 oz of flour, 1 deep plate with a mixture of 1.75 oz flour and 0.5 cup water and 1 deep plate with breadcrumbs or panko.
Powder your hands with some flour. Divide the cooled vegetable mixture into 5 to 6 portions and form paddies with your hands. First take the paddies through the flour, then through the flower/water mixture and finally through the breadcrumbs. Rinse your hands after breading each paddy. Heat a layer of oil in a frying pan. Fry the broccoli burgers on both sides until golden brown and crispy. Let them drain on some paper towels after baking.

Sauce
Mix all ingredients together.

For the sandwiches
Cut the burger rolls in half. Divide the sauce over all halves. Put the paddies on the bottom. Apply 1 tsp mustard to each burger. Then garnish with slices of tomato, a few slices of gherkin and a lettuce leaf. Put the caps on the burgers and serve.


Brutal Brocco Burger

Broccoli zit vol met intense en hartige smaken. Met wat simpele handelingen haal je deze smaak flink op en rockt hij je smaakpapillen. Helemaal als je hem verwerkt in deze heerlijke kroket-achtige burger! We creëerden dit recept speciaal voor Oxfam Novib!

Voor 5-6 personen

INGREDIENTEN

Paddies
250 g broccoli
1/2 maiskolf, of 75 g mais uit blik
75 g wortel
4 el (rijst)olie
1 ui, gepeld en gesnipperd
5 el bloem (ca. 50 g), + 100 g voor het paneren
250 ml sterke groentebouillon
1 teen knoflook, gepeld en fijngehakt
1 tl gedroogde dille of 2 el fijngehakte verse dille
1/4 bol versgeraspte nootmuskaat
zout naar smaak en veel versgemalen peper
120 ml water
75 g panko of paneermeel

Saus
3 el vegan mayonaise
3 el ketchup
2 tl cognac of whisky

Opmaak broodjes
5 à 6 vegan burgerbroodjes
5 tl mosterd
2 tomaten, in dunne plakken gesneden
1 pot augurkenrepen
een paar mooie bladeren van een krop ijsbergsla

BEREIDING

Paddies
Snijd zo fijn mogelijke roosjes van de broccoli en snijd de stelen in fijne blokjes (brunoise). Zorg ervoor dat de roosjes en blokjes niet groter zijn dan 0,5 mm. Snijd met een scherp mes de maïskorrels van de kolf, of gebruik 75 g goed afgespoelde en uitgelekte mais uit een blikje. Snijd de wortels ook in fijne blokjes. Verhit 2 el van de olie in een grote koekenpan op hoog vuur. Doe de broccoli, mais, wortel en ui in de pan en bak de groentes flink aan, tot ze beginnen te bruinen (de gekarameliseerde bruine stukjes geven veel smaak!). Voeg de overige 2 el olie toe en het bloem, en bak dit even mee met de groentes. Blus af met de groentebouillon en roer goed door. Het mengsel zal nu gaan binden. Voeg knoflook, dille, nootmuskaat en zout en peper naar smaak toe. Laat het mengsel vervolgens volledig afkoelen.
Zet ondertussen een paneerstraatje klaar: 1 diep bord met 50 g bloem, 1 diep bord met een mengsel van 50 g bloem en 120 ml water en 1 diep bord met paneermeel of panko.
Bepoeder je handen met wat bloem. Verdeel de afgekoelde groenteragout in 5 à 6 porties en vorm er schijven van. Haal de schijven eerst door het bloem, vervolgens door het bloempapje en als laatste door het paneermeel. Spoel je handen af na het paneren van elke schijf.
Verhit een laag olie in een koekenpan. Bak de broccoliburgers aan beide zijden goudbruin en knapperig. Laat ze na het bakken uitlekken op wat keukenpapier.

Saus
Meng alle ingrediënten door elkaar.

Opmaak broodjes
Snijd de burgerbroodjes doormidden. Verdeel de saus over alle helften. Leg de burgers op de onderste helften. Breng op elke burger 1 theelepel mosterd aan. Garneer vervolgens met plakjes tomaat, een paar plakken augurk en een slablad. Zet de kapjes op de burgers en serveer ze uit.

 

 

Filed Under: Burgers Tagged With: broccoli, burger, carrot, corn, man.eat.plant., plant based, plant power, umami, vegan, vegan fast food, vegan hamburger, vegan mayonnaise

Next Post: Meaty Bean Burger »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

HOT, ROASTED, GRILLED, JUICY & VEGAN!

NEW BOOK!

Recent Posts

  • STUFFED PUMPKIN
  • MEDITERRANEAN ORZO
  • FESTIVE PANCAKE PIE
  • SUNNY SIDES UP
  • FAMILY.EAT.PLANT.

Instagram

Presenting a killer kitchen for which NO ONE has to be killed and EVERYONE gains!

We have a new cookbook 🔥 Written for Sam and he We have a new cookbook 🔥
Written for Sam and her pig companions @mymomsam. Because with the arrival of spring, we can almost smell the roasted coals again and what mostly lies on the grill above; the creatures that wanted so much to live. And that lights the fire in our hearts and gets us going. So Maartje pulled out her knives and Lisette her camera to fill the pages of... VLAM IN DE PLANT (Veg on fire). A happy book with an activist touch rich with delicious plant based recipes, a beautiful foreword by @karensoeters and an ode to dear Sam.

We discovered the cuisine of plants years ago and have been vegan for the animals for more than 38 years combined. It was a wonderful bonus that this way of life also turned out to be a lot better for the earth and ourselves. What we did not immediately expect was that this cuisine brought us huge taste explosions! We became big and strong on the power of plants and seduced and enticed by those wonderful flavours and textures. Meanwhile, we feel it is our mission to bring out the potential of this cuisine.

The popularity of BBQ has been skyrocketing for years and we felt it was time to once and for all say bye bye to the for many, boring image of veggies and take plants to great heights by putting them on fire. The plant based kitchen deserves the spotlight. And the BBQ is a great tool to make vegetables incredibly flavoursome. By cooking veg on the BBQ with the right spices, you enrich your kitchen with insane flavours and contribute to less suffering at the same time. So be tempted and seduced by the abundance of vegetables, grains, legumes, nuts, seeds, mushrooms, weeds, fruits and herbs and fire up those plants.

Available to order now at all (online) bookstores in The Netherlands, via link in bio and @maartjeborst.

Vlam in de Plant could not have come about without Pig Sam, Karen Soeters, Stichting Melief, House of Animals, Diewertje van Wering and, of course, Kosmos Publishers. We are extremely grateful to all of them. ❤️🔥🙏🏼

#vlamindeplant #maneatplant #seitanroast
AUTUMNAL STUFFED PUMPKIN This beautiful stuffed p AUTUMNAL STUFFED PUMPKIN

This beautiful stuffed pumpkin, from our book FAMILY.EAT.PLANT., looks very festive on a autumnal table. A really flavourful dish to serve around this time of year.

While we are here, we wish to ask you something. FAMILY.EAT.PLANT. has been nominated for the @foodandfriends.nl award. We are very grateful for that, but to actually win this award we need as many votes as possible. So if you like this book, our work and our recipes, we wish to ask you to vote via link in bio for FAMILY.EAT.PLANT.. Many thanks in advance!

Recipe now up on the blog.

#maneatplant #familyeatplant #autumncooking #pumpkin #veganpumpkin #vegan #hotroastedjuicygrilledvegan
FISH-FREE MEDITERRANEAN ORZO This delicious orzo FISH-FREE MEDITERRANEAN ORZO

This delicious orzo dish with roasted vegetables takes little time to make and is bursting with flavour. The tuna-like flavour of @goodcatchfoods Fish Free Tuna by our friend @dereksarno goes well with savoury flavour bombs like olives and capers, and the creamy orzo provides an excellent stage for this goodness.

Hungry already? Recipe now up on the blog (link in bio).

While we are up here we wanted to thank all of you who have been cooking from MAN.EAT.PLANT. We never expected this book to be such a hit, but it is. Three years in and the publisher is still re-printing and the other day MAN.EAT.PLANT. reached number 1 in the top 10 of Best Vegan Books. We are blown away by all the awesome compliments and seeing many of you enjoying the recipes. So again thank you so much!

#orzo #veganrecipe #goodcatch #nofish #fishfree #vegantuna #veganorzo #maneatplant #hotroastedjuicygrilledvegan #veganbooks
Ok ok, it might be raining tofu & beans here in Th Ok ok, it might be raining tofu & beans here in The Netherlands, so maybe it is not the best time to fire up that BBQ and start roasting the hell out of those veggies. But we pray for sunshine and when that sun starts shining tofu, seitan, tempeh and mushrooms will hit a bowl of marinade and will be roasted like there is no tomorrow. Link in bio for our free @mymomsam E-book containing 5 delicious plant-powered recipes for on the BBQ and for all to enjoy!

#veganBBQ #mymomsam #animalrights #vegan #veganrecipes #plantbasedBBQ #BBQrecipes #maneatplant #vegansausages #seitan
The time we've all been waiting for is finally her The time we've all been waiting for is finally here. The summer family BBQ! The best time for a good toast under the sun, and a tasty roast too! Roasted tempeh and grilled tofu topped with tasty sauces are the perfect ingredients to set the summer vibes we’ve been looking forward to.

And yes, you read right. In the family summer BBQ we imagine, animals are more than welcome to attend as long as they are enjoying the moment with us, and not there as a sacrifice for us.

Sam and her family would be the first to say thanks for leaving meat behind this summer - and hopefully forever more! Sam is a mother of 251 piglets, of which only 9 are here today due to the industry. She became one of the lucky ones in February 2021 when she was rescued while pregnant with her little ones by @meliefanimalsanctuary. In wanting to show the spirit of those behind the isolated walls of the meat industry, House of Animals will be launching a documentary about Sam’s story and those of her piglets in 2022.

This summer and all days to come, let’s honor Sam and all the souls we’ve lost as a result of the industry by eating plant-based, succulent BBQs! Inspired by Sam’s story, House of Animals created a recipe book with the help of us, @maartjeborst and @lisettekreischer, which will make your summer glimmer with taste, rich flavors and joy. Download it for free on the website @mymomsam (link in our bio).

#meatlesssummer #mymomsam #veganBBQ
SUNNY SIDES UP Drum rolls, please! FAMILY.EAT.PL SUNNY SIDES UP

Drum rolls, please!

FAMILY.EAT.PLANT. has hit planet Earth and here is the first recipe to go online! And certainly not the least! Yes, we know, what you see here in the pic looks suspiciously like a sandwich with sunny-side-up eggs. But none of that!

What you see are peaches (or apricots) with a cheesy sauce. Maartje’s father used to make this recipe often on the weekend. Super easy, super yummy.

You can keep it plain and simple by just making the cheesy sauce, and prep the toast with the sauce and peaches, or you can go wild and throw some slices of vegan ham on there.

Recipe now up on the blog (link in bio).

#vegan #maneatplant #familyeatplant #sunnysidesup #vegansunnysidesup #veganeggs
Load More... Follow on Instagram

Subscribe for new hot roasted grilled juicy & vegan recipe updates

Check your inbox or spam folder to confirm your subscription.

Copyright © 2025 · Lisette Kreischer & Maartje Borst