Last weekend, I was craving for a decent vegan cheese burger as my post-workout meal. So I made one using some leftover veggies in the fridge and my homemade chia burger bun (recipe adapted from The Indie Broccoli). Also, as this is a quick and simple recipe, I did’t use any veggie patties. Instead, I replaced the patty part with a piece of grilled tempeh.
Ingredients:
1 Chia burger bun (recipe here)
1/2 avocado
1/2 tempeh
1 Tbsp tamari
1 tbsp apple cider vinegar
1/2 tsp coconut nectar
1 slice of beetroot
1 Tbsp balsamic vinegar
1 slice of tomato
2 Tbsp Follow Your Heart Cheddar Vegan Gourmet Shreds
1 heap Tbsp Follow Your Heart Veganaise
Handful of mixed greens
Nutritional Yeast and black pepper to taste
Directions:
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- Preheat oven to 180 °C
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- Marinate the tempeh with tamari, apple cider vinegar and coconut nectar and beetroot slice in balsamic vinegar for 30 minutes
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- Bake the tempeh for 15 minutes on both sides
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- Top the beetroot slice with 2 Tbsp of vegan cheddar cheese and bake it in the oven for 15 minutes (or until the cheddar cheese has melted)
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- Cut the chia burger bun into half. Spray some water on the bun and reheat in an oven for 3 minutes
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- Generously spread both sides of the bun with veganaise=
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- Peel and cut the avocado into slices
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- Layer the burger as shown in the picture with a sprinkle of nutritional yeast and black pepper
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- Enjoy!
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