The veggies in these satisfying vegan burgers are brushed with lime and cumin to dial up the flavour.
- CourseMain meal
- Prepare20 mins
- Cook40 mins
- Total time1 hr
Preheat the oven to 220oC, gas mark 7, and line a large baking tray with foil. Cut 4 x 2cm-thick slices from the widest part of the potato(es) and cut the aubergine into 1.5cm-thick rounds. Brush all sides of the potato and aubergine with oil and arrange on the tray in a single layer. Cook for 15 minutes. Meanwhile, mix the lime juice, cumin and maple syrup in a small bowl.
Remove the tray from the oven. Brush the lime and cumin mix over one side of the aubergine and potato, then turn and brush the other side. Season and return to the oven for 15 minutes, or until all the vegetables are golden and tender.
Remove the vegetables from the baking tray and set aside, covered with foil, to keep warm. Put the ciabatta rolls on the tray and bake for 8 minutes. Meanwhile, in a large mixing bowl, combine the lime zest with the vegan mayo and garlic. Toss in the red cabbage and season.
Split open the ciabatta rolls, spread the base of each with guacamole and top with a slice of sweet potato. Arrange the aubergine slices on top, then add a heap of red cabbage. Serve straight away.
Waste not: Sweet potato. Cut trimmings into wedges and roast on a separate tray for serving alongside the burgers.
And to drink...
Maree d’Ione Organic Fiano, Puglia, Italy (75cl), is a deliciously fresh and zesty white wine that’s suitable for vegans.