ADVERTISEMENT
Not a fan of meat replacements but still enjoy a good burger? Then this tasty vegan roasted vegetable burger is for you!
Serves: 2 | Cook time: Total time:
Ingredients
- 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
Method
- 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.
- 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.
- Fry the onions in a spoonful of oil until caramelised.
- 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!
