Spicy Fishy Burger

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As a student, I used to LOVE eating sushi and sometimes a fish filet as well. Now as a vegan, anything fish is of course out of the window. But thanks to the amazing people from Vivera we can enjoy a fish-free fish burger!! I tried making a proper meal with it and it was a success. And boy o boy it does taste and smell like fish. But only better, because it's 100% plant-based and actually soy free too.

Be honest, this picture makes you really hungry ;) 

 

Macro- & micronutrients:

  • 1062 calories
  • Protein: 30g
  • Carbs: 143g
  • Fat: 37g
  • Fibre: 10g
  • High in Calcium, Magnesium, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B12, Folate, Manganese, Zinc, Vitamin A, Vitamin C, Vitamin E, Iron & much more! A very nutritious meal :) 

Ingredients

 Don't mind the butter and bell pepper. I didn't use them after all!

Don't mind the butter and bell pepper. I didn't use them after all!

  • 1 Vivera fish burger
  • 1 large bread roll
  • 1 tomato
  • 10 grams alfalfa
  • 1 avocado
  • 10 grams rocket
  • 200 grams sweet potato
  • 1/2 red onion
  • 1/2 lemon
  • 100 mL unsweetened soy yoghurt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 2 teaspoon garlic powder
  • 5 drops of tabasco
  • 1 teaspoon of lemon grass paste
  • 2 tablespoon BBQ sauce

Directions

  1. Preheat the oven at 200 degrees celsius
  2. Cut the sweet potatoes in round discs ("rosties") no larger than 1cm thick
  3. Place the discs/rosties on a metal tray and bake them for 40 minutes in the oven
  4. Place the oil in a small frying pan and preheat on a medium-high fire.
  5. Fry the burger until it is a solid brown color on both sides
  6. Start making your spicy sauce in the meantime. Add 100 mL of unsweetened soy yoghurt to a small bowl and add the pepper, salt, garlic powder, lemon grass, thyme and tabasco. Stir for at least one minute to make sure the soy yoghurt has completely liquified and has mixed well with the other ingredients.
  7. Cut the tomatoes and onion in discs 
  8. Cut the avocado in slices
  9. Cut the large roll in half to make two large buns 
  10. Add some rocket to the bottom bun. Add the burger on the bed of rocket and put the tomatoes, onion and avocado on top of it. Finish off with some alfalfa and add as much spicy sauce as you like!
  11. Serve with your sweet potatoes, BBQ sauce and the leftovers from your veggies to make a meek salad. 

 

Are you going to try out this fishless burger? Big shoutout to Vivera for providing such an amazing burger that not only tastes amazing, but also is very high in nutritients! :). 

 

Nasi Goreng with Tempeh

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Nasi Goreng is a strong Indonesian dish. It also has a Surinamese counterpart. It literally means 'fried rice' and it's really delicious. Growing up on Curacao, I honestly loved eating Indonesian and Surinamese food whenever I got the chance. It was a kind of comfort food that you could dive into whenever you felt like eating just a lot of tasty food. If you go to someone's house and they serve you this, you know they must really like you. Food means a lot in Caribbean, Indonesian and South American culture and so we only serve food to our friends and the friends of our friends.

To veganize this dish was also really easy. Throw our the chicken and throw in the strong tempeh! I also prefer using more sweet vegetables to even out the taste.

 

 

 

Macro- & micronutrients:

  • 522 calories
  • Protein: 25g
  • Carbs: 54g
  • Fat: 22g
  • Fibre: 8g
  • High in Calcium, Magnesium, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Folate, Manganese, Zinc, Vitamin A, Vitamin C, Vitamin E, Iron & much more! 

Ingredients

  • 600 grams Tempeh
  • 400 grams brown rice
  • 550 mL water
  • 30 mL pepper-infused oil (or regular oil + 1/2 cut spicy pepper)
  • 200 grams sweet bell pepper
  • 200 grams cherry tomatoes
  • 200 grams leek
  • 1 red onion (±75 grams)
  • 1 mix 'Nasi Goreng spices'
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • a pinch of salt

Directions

  1. Place the oil in a large wok and heat on a medium-high fire.
  2. Cut the tempeh in blocks no larger than 1x0.5 cm
  3. Fry the tempeh until they are golden brown on all sides
  4. In the mean time, cook the brown rice by adding 400 mL of water and the brown rice to a pan. Cook on medium-low heat until all the water has been absorbed. This should take about 15 minutes
  5. Cut the vegetables into small pieces. You can cut them in larger pieces, but it will take a bit longer to cook and it will have a bit of a bite. Matter of personal preference.
  6. Add the vegetables to the wok with the golden brown tempeh pieces. Cook for about 8 minutes on a medium fire or until all the vegetables (especially the leek) start to soften. The tomatoes will soften very fast, but that's okay - let them.
  7. Boil 150 mL of water and add it to a bowl with all the spices. Let that bowl sit for about 1 minute. Add the bowl to the wok and let the mixture cook for about 5 more minutes. Stir frequently.
  8. Add the cooked rice to the wok and stir the mixture until the rice is completely covered in spices. If the mixture is too dry, add some more water (±100 mL). 
  9. Fry the whole and stir regularly for about 5 minutes. Make sure the whole is hot and the rice has absorbed the remaining water you added.
  10. Remove the wok from the fire. Let the wok sit for 10 minutes. Reheat and serve.

How would you add your own twist to this strong Surinamese dish? Let me know!