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Vegan Burger



Burger Filling Mixture

  • 50 ml. UFC Velvet Almond Milk original
  • 250 g. Tofu
  • 200 g. Boiled Potatoes
  • 3 Tbsps. Boiled Pumpkins
  • 3 Tbsps. Boiled Carrots
  • 3 Tbsps. Boiled Edamame
  • 3 Tbsps. Boiled Sweet Corns
  • 2 Tbsps. Seasoning Sauce
  • ½ Tsp. Ground Black Pepper
    240 g. All Purpose Flour
  • Flour Mixture
  • 100 g. All Purpose Flour
  • 150 ml. Water
  • ½ Tsp. Salt

Vegan Burger Buns

  • Green Oak Lettuce
  • Sliced Tomatoes
  • 120 g. Vegan Mayonnaise
  • 120 g. Tomato Sauce
  • Cooking Oil (For Frying)


Burger Filling Preparation

  1. Combine tofu, boiled potatoes, boiled pumpkins, boiled carrots and mix together. Add seasoning sauce, ground black pepper.
  2. Add boiled edamame, boiled sweet corns and all purpose flour and mix well. Pour UFC Velvet Almond Milk and stir well.
  3. Roll all mixture into a ball and put in the freezer for 2-3 hours.

Vegan Burger Preparation

  1. Combine all purpose flour, salt and stir well. Add water and stir until dissolve.
  2. Dip burger filling into the flour mixture. Drop into hot cooking oil and deep fry until turning to golden brown on both sides.
  3. Put green oak lettuce, sliced tomatoes. Spread vegan mayonnaise, place burger filling on the bun. Spread tomato sauce, set the bun on top and ready to serve.
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