Name: Beet burger
Cook time: 40 min
Ingredients: 300 g boiled chickpeas (save the cooking liquid - aquafaba - for the vegan mayonnaise); 10 g tahini (sesame paste (1 tablespoon)); 10 ml lemon juice ((1 tablespoon)); 20 g coriander; 20 ml extra vierge olive oil ((2 tablespoons)); 20 ml water ((2 tablespoons)); 300 g red beets (raw); 500 g tofu (2 cm cubes); 20 g cornstarch ((2 tablespoons)); 20 ml dark soy sauce ((2 tablespoons)); 75 g hazelnuts (roughly chopped); 4 Italian buns; 8 lettuce leaves (lollo bionda); 1 beefsteak tomato (in slices); 1 avocado (in slices); 1/2 package of red beet sprouts; 40 g vegan mayonnaise ((4 tablespoons) see below); 75 ml aquafaba (cooking liquid of chickpeas); 10 g dijonmustard ((1 tablespoon)); 10 g lemon juice ((1 tablespoon)); 2 g salt; 300 ml peanut oil

Almost there!