Slice up the white cabbage, peel the carrots and grate into slices. Peel the onions and cut into thin slices. Add the cabbage, carrots and half of the onion to some yoghurt in a bowl.
Add the soya milk and the white wine vinegar into a separate bowl, use the highest setting on your hand mixer and slowly add the oil until the consistency is nice and creamy. Add about 2/3 of the mixture to the bowl with the white cabbage and tomatoes, mix everything and season with salt and pepper (and if needed: raw cane sugar). Season the remaining third with mustard, salt, pepper and Ras-el-Hanout and put to one side for the burgers.
Slice the tomatoes and thoroughly clean the salad. Heat up some oil in a pan and lightly fry the Roastbeev (sliced) with the rest of the onion bits.
Bake the wholemeal rolls until they are crispy on the outside, halve and garnish in the following order: 1. coleslaw (carrot-cabbage salad) 2. lamb’s lettuce 3. VEGANSTEAK Roastbeev slices 4. fried onions 5. tomato 6. mayonnaise