If you don’t know already, our awesome brand ambassador Renee from @sydneyveganguide, @melbveganguide & @newyorkveganguide creates an awesome recipe every month using Syndian products. Check out the deeeeelicious April recipe featuring our Brown Rice Burgers and our Organic Tahini. Yum! We’d love for you to recreate and tell us how you go.
VEGAN BURGER STACK
Ingredients:
1 large eggplant
1 large zucchini
2 capsciums
1⁄2 pumpkin
1 Syndian Brown Rice & Veg Burger pack (you'll need all four)
1 Tbsp cumin
1 Tbsp Chilli Flakes
Olive Oil
Salt and Pepper
To serve:
Handful of greens (Rocket and Spinach)
Cherry Tomatoes
1⁄2 lemon (squeezed)
2 Tbsp of Maple Syrup
Vegan Feta (if you wish)
1/4 Fresh chopped chilli
1⁄4 cup Syndian tahini
Method: 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 1⁄2 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 1⁄4 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
Notes: -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. If you make this recipe, don't forget to tag us in Instagram: @sydneyveganguide, @melbveganguideand @syndiannaturalfoods