Veggie sandwich with black bean patty and mojo verde
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approximately 4 people
Preparation time:
Individual, start 1 day in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill/Plancha , bowl
Ingredients
• 2 shorter baguettes or 4 very long rolls
• 8 oyster mushrooms
• 2 avocados, sliced
• 2 tomatoes, sliced
• 150 g aged Cheddar, sliced
For the black bean patty:
(Note: Begin preparation one day in advance)
• 500 g dried black beans
• 3 tbsp rolled oats
• 3 tbsp cornstarch
• 3 tbsp flour
• 1 dash of Worcestershire sauce
• 1 squeeze of lime juice
• Salt
• Pepper
• ½ tsp cumin
For the Mojo Verde:
• 150 ml olive oil
• 60 ml red wine vinegar
• 1 green bell pepper
• 8–10 cloves of garlic
• 2 bunches of parsley
• 2 bunches of coriander
• 1 red chili pepper, deseeded and chopped
• 1 tsp thyme
• 1 pinch of sea salt
• 1 pinch of pepper
More vegetarian options are available in the FIRE&FOOD shop.
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ For the Mojo Verde, roughly chop the cilantro and parsley. Deseed the bell peppers and cut them into small pieces. Peel and finely chop the garlic (yes, that's 10 cloves!). Blend them in a food processor with the thyme, sea salt, pepper, and red wine vinegar. Then slowly drizzle in the olive oil. Finally, stir in the chili pepper.
➋ Soak the black beans overnight, then cook them in salted water. Drain and cool, then mash them in a bowl with the remaining ingredients to form a mixture that can be shaped into patties. Roll them out thinly, trim them into shape, and cook them on a plancha.
➌ Sauté the oyster mushrooms. Toast the bread halves and spread them with mojo verde. Place the mushrooms on the bottom half, top with avocado and tomato slices, and finish with the cheese slices and the top half of the patty.
Freddy: "Licking your fingers is allowed. Feel free to peek into the vegetarian corner. It's a healthy alternative to meat and helps maintain balance."
Recipe by Freddy Boetzelen
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQ expert, and lives in the Allgäu region of Germany. This self-confessed globetrotter draws inspiration for his culinary creations from the diverse treasure troves of the earth.
Recipe from FIRE&FOOD Magazine 02/2023
