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Sandy Scott
Vega sliders with goat cheese and fig jam
Mini burgers with cherry tomatoes and goat cheese.
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Ingredients
Directions
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Bake the rolls according to the instructions on the package.
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Heat the oil in a gourmet pan or frying pan and fry the veggie burgers, balls and nuggets in 2 minutes per side in the oil until golden brown and done.
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Cut the cucumber into 9 slices of 1 cm thick. Cut a star from 3 slices.
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Ris the leaves of the sprig of thyme and mix with the jam. Brush the bottom of the buns with the jam and place a tray of baby cream lettuce on top.
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Light a cucumber star, a vega ball and a couple of cherry tomatoes from 3 tapaspikers.
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Put a vegan bur on half of the sandwiches and on the other half a vegan soup, then the goat's cheese and the cucumber. Cover with the rest of the rolls. Insert a stick.
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Nutrition
150Calories
Sodium12% DV280mg
Fat11% DV7g
Protein16% DV8g
Carbs4% DV12g
Fiber8% DV2g
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