In the age of Twitpics and Facebook photos, we’re often bombarded with shots of half-finished or on-the-verge-of-being-consumed meals from all kinds of places, some appetizing (yum! quinoa-battered onion rings!) and some not (pork belly pastrami, for instance…). In this case, an artful pic of a veggie burger in Japan posted on Facebook inspired us to create our own version, complete with sweet potato fries and a ciabatta bun. Recipe should feed 3 or 4.
Burger:
1 yam
1 zucchini
1 red pepper
1 eggplant
3 tomatoes
4 yellow onions
olive oil
salt to taste
2 or 3 tbsp vegan tzatziki
ciabatta buns*
Preheat oven to 350º.
To caramelize the onions, slice them thinly and pull the layers apart. Heat a few glugs of olive oil over medium-low heat in a large sauté or frying pan. Add the onions and stir until coated with oil, tossing in a few pinches of salt. Stir, keeping the heat medium-low, until the onions are soft and honey-brown, roughly 15 or 20 minutes. If your onions stick to the pan, deglaze them with a small amount of water or broth (the liquid will evaporate almost immediately but will release the onions).
Slice the yam, zucchini, red pepper, eggplant, and tomatoes into large pieces and put into roasting dish. Add a few glugs of olive oil and salt and pepper to taste. Slide into oven and bake for about 30 minutes, or until veggies are soft. Prepare sweet potato fries and bake the two together.
To assemble, spread vegan tzatziki on both sides of a toasted ciabatta bun. Pile with roasted veggies.
Baked Sweet Potato Fries:
3 or 4 sweet potatoes, peeled and cut into 1/2 inch strips
olive oil to coat
1/2 tsp dried rosemary
salt, pepper
In a large bowl, coat potato strips with olive oil and add seasonings, mixing well. Spread onto baking sheet and bake at 350º until golden (about half an hour).
* Check the ingredients on your ciabatta buns. Some contain milk.
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