Ingredients
Ingredients for 10 sandwiches:
- 10 Ardo Quinoa kale burgers
- 10 slices of vegan rye bread
- 200g fresh carrots cut into thin strips
- 2 oranges cut into segments
- Pea sprouts or other herbs
Carrot Pesto for 10 pcs:
- 200g Ardo Carrots strips
- 200g Ardo oven dried tomatoes
- 25g Ardo diced garlic
- 5g Ardo shallots
- 10g Ardo diced red chili
- 30g orange juice
- Olive oil
- Salt and pepper
Allergens
Gluten
Preparation
- Boil the shredded carrots for 2 minutes and chill.
- Blend all ingredients for the carrot pesto and season with salt and pepper.
- Prepare vegetable burgers with quinoa according to the instructions on the bag, then refrigerate. Optionally, bake last minute and serve warm.
- Spread a layer of carrot pesto on each piece of rye bread. Place the vegetable burger with quinoa on top. Garnish with orange segments, carrot strips, and pea sprouts.
Ardo products used in this recipe
