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! 

Vegan roasted vegetable burger

 Serves: 2 | Cook time:  Total time:  


  • Roasted aubergine
  • Roasted portobello mushrooms
  • 1 onion
  • 1 potato
  • 2 Tbsp flour
  • 2 Tbsp olive oil
  • 1 tomato (sliced)
  • Handful of baby spinach
  • 2 Tbsp Harissa paste
  • Any type of vegan bun
  • Salt and pepper to season


  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!

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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