Bye bye Fast Food. Hello Homemade Burger.
Nutritional informations
Suggested sides: baked sweet potato or carrot or parsnip fries
Ingredients for the baked veggie fries
1 parsnip
1 carrot
1 sweet potato
1 tbsp olive oil
1 tsp maple syrup (optional)
½ tsp nutmeg
½ tsp cinnamon
1 tsp dried rosemary or thyme
Pinch Rock salt Preparation
- Pre-heat the oven @190C
- Peel your carrot, parsnip & sweet potato & cut into fries shapes (cut each vegetable length wise and then into relatively thin fries shapes)
- Place a piece of parchment paper on a baking tray and lay out your vegetables without sticking them to one another
- In a mixing bowl, mix your olive oil, maple syrup, spices and herbs
- Grab a brunch (or a spoon) and brush your seasoning onto your veggie fries
- Bake @190C for about 30 mins (depending on the thickness of your vegetables)
- The sweet potato may take longer to cook, so make sure to keep an eye. If your parsnips and carrots are ready beforehand, simply take them out and let the sweet potato cook for longer.
1 carrot
1 sweet potato
1 tbsp olive oil
1 tsp maple syrup (optional)
½ tsp nutmeg
½ tsp cinnamon
1 tsp dried rosemary or thyme
Pinch Rock salt Preparation
- Pre-heat the oven @190C
- Peel your carrot, parsnip & sweet potato & cut into fries shapes (cut each vegetable length wise and then into relatively thin fries shapes)
- Place a piece of parchment paper on a baking tray and lay out your vegetables without sticking them to one another
- In a mixing bowl, mix your olive oil, maple syrup, spices and herbs
- Grab a brunch (or a spoon) and brush your seasoning onto your veggie fries
- Bake @190C for about 30 mins (depending on the thickness of your vegetables)
- The sweet potato may take longer to cook, so make sure to keep an eye. If your parsnips and carrots are ready beforehand, simply take them out and let the sweet potato cook for longer.
Can be frozen
No
Necessary equipment
- Oven
- Parchment paper
- 1 non-stick pan
- 1 cutting board
- 1 knife
- A few spoons
- 1 bowl
- Baking tray
- 1 whisk
- 1 plate
Steps
Method for the portobello mushrooms
- Pre-heat your oven to 180C
- Prepare the portobello mushroom marinade: in a bowl add your 3 tbsp tamari, 2 tbsp balsamic vinegar, 1/2 tbsp olive oil or 1 tbsp, chopped garlic & grated ginger. Mix well.
- Using a brush coat the portobello mushrooms with the sauce, or simply dip the portobello mushrooms in your sauce bowl, ensuring the entire mushroom gets coated with the sauce
- Place your mushrooms in your baking dish, facing up and add the remainder of the sauce on top and make sure the mushrooms are resting in a pool of sauce (as seen in the image below)
- Bake @180C for 30 mins
- Check every so often to ensure all is ok!
Method for the oven baked red onions
- Prepare a baking tray topped with parchment paper
- As mentioned above, pre-heat the oven to 180C
- Peel and cut your red onion and separate the half-moons as seen bellow
- Before laying down on your parchment paper, place in a bowl and drizzle 1-2 tbsp of olive oil, and sprinkle thyme, rosemary, and a pinch of salt
- Lay the red onion on the baking tray, and sprinkle some rock salt
- Place in the oven @180C along with your portobello mushrooms for 20mins depending how thin your half-moons are
Method to sauté the spinach & soy sprouts
- In a non-stick pan, add a tsp of olive oil on medium heat
- Then add in your soy sprouts & fresh spinach
- Add a touch of black pepper & chili flakes
- Toss and sauté for about 2 mins, we don't want to overcook as we want to retain the soy sprouts' crunch
- Putting it all together
- You can also enjoy this burger open faced, it'll probably make it easier to eat. But if you're in the mood to go all out messy, then stack it up and go for it!
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