Roasted Vegetable Burger

Roasted Vegetable Burger

Not a fan of meat replacements but still enjoy a good burger? Then this tasty vegan roasted vegetable burger is for you!

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Total Time: 10 minutes

Servings: 2

Rating:  

Total Time: 10 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.5 0.5 whole aubergine, roasted
  • 1 1 portobello mushrooms, roasted
  • 0.5 0.5 onion
  • 0.5 0.5 potato
  • 1 1 Tbsp flour
  • 1 1 Tbsp olive oil
  • 0.5 0.5 tomato (sliced)
  • Handful of baby spinach
  • 1 1 Tbsp Harissa paste
  • 1 1 vegan burger buns
  • Salt and pepper to season

Method

  1. Cut the aubergine and mushroom into slices and drizzle with olive oil with a pinch of salt. Roast in the oven for 25-30 minutes.
  2. Make the potato rosti by grating 1 fresh potato into a large bowl. Stir 2 Tbsp of flour, 2 Tbsp of olive oil, season with salt and pepper and mix well until the ingredients are combined. Fry in a pan for 5 minutes each side until golden brown.
  3. Fry the onions in a spoonful of oil until caramelised.
  4. Layer the burger by spreading harissa on the bread, and top with the sliced tomato, onions, spinach and roasted vegetables. Add a dollop of your favourite vegan mayonnaise and a slice of vegan cheese if you fancy pushing the boat out!

Looking for more meaty options?

You’ll find plenty of inspiration with our favourite vegan burger recipes.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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