Vegan Burger Stack
I am back with another recipe for my favourite humans over at Syndian. Who needs a burger when you can have a stack, right?
This recipe is gluten free, vegan (of course) and dam delicious. Don’t worry, I tested it out amongst friends and it got the tick of approval.
I’d say this recipe serves four people but if you guys are extra hungry it will only serve three.
1 large eggplant
1 large zucchini
1 Syndian brown rice burger patties (you’ll need all four)
1 Tbsp cumin
1 Tbsp Chilli Flakes
Salt and Pepper
Handful of greens (Rocket and Spinach)
½ lemon (squeezed)
2 Tbsp of Maple Syrup
Vegan Feta (if you wish)
1/4 Fresh chopped chilli
¼ cup Syndian tahini
1. Preheat oven to 200 degrees.
2. Slice all the veggies to match the same thickness as the capsicums. I also peeled the pumpkin.
Place the eggplant and pumpkin on a tray together and a good drizzle with olive oil, salt and pepper and ½ the cumin and chilli flakes. Place in oven and then repeat with the zuchinni and capsciums. Bake for 30-40 minutes until crispy on the edges.
3. Meanwhile cook the lentil veg burgers as instructed (I cooked mine in a pan).
4. Whilst they are cooking, put ¼ cup of Syndian tahini in a bowl, with a splash of hot water, lemon juice and maple syrup (stir until its a sauce consistency). This will be used as a drizzle later on.
5. Once patties and vegetables have been cooked, scatter greens and tomatoes on a plate leaving a small space in the middle.
6. Here the fun part starts. Stack your veggies and layer them as you wish.
7. Finish by drizzling the tahini sauce, vegan feta and garnish with fresh chilli and salt and pepper
-Feel free to add additional vegetables to roast. Squash could work well.
-If you can’t get Syndian Tahini, any brand will be fine.
-Nuts are a great addition to sprinkle on top as well.