The Best Gluten-Free Vegan Burger
This gluten free vegan burger is made with vegetables only ! That sounds fantastic, right?! It’s a plant-based burger. That’s it. Simple and so tasty!
I love to cook this HEALTHY vegan burger because for once there is no bread. And I skip the meat or any “fake” burger that is over-processed. There is a fantastic guacamole sauce that makes it so creamy.
Why you will adore this recipe
- Breadless: This burger is packed with vibrant, nutrient-rich vegetables.No processed ingredients.
- Symphony of flavors: The sweet beetroot harmonizes with the earthy portobello, while the peppery arugula adds a delightful zing.
- Symphony of texture: The satisfying crunch of crispy kale to the smooth, melt-in-your-mouth avocado sauce, every bite is a delightful contrast.
- Easy to make: all the vegetables are roasted in the oven!
Actually, this healthy burger is a “rainbow” burger that you can cook very easily.
I love to cook this vegan burger especially when I have some friends at home. It’s so sophisticated and a the same time, it’s relatively easy to prepare.
So ditch the bad stuffs and try out this gluten free vegan burger, totally healthy and packed with vitamins, fiber and flavors.
Top Tip
I love to cook with coconut oil for its benefits and its tropical savor.
Coconut oil is high in natural saturated fats which means that they not only help to increase the healthy cholesterol, but also help to convert the bad cholesterol into good cholesterols. It should help promote heart health and lower the risk of heart disease. It has as well antioxidants benefits.
At room temperature, it is slightly solid like butter (but liquid, if you live like me in a sunny Island). When coconut oil is solid, it’s better to melt it in a bain-marie or in a micro-wave.
Healthy gluten free vegan burger and…
Flavorful, tasty, crunchy-creamy and yummy !
– Healthy greetings from Laetitia –
THE BEST GLUTEN FREE VEGAN BURGER
Ingredients
VEGGIES
- ½ sweet potato
- 1 beetroot, round
- ½ red onion
- ½ eggplant
- ½ big zucchini (or 1 small)
- 1 big tomato
- 2 kale leaves (curly), ribs removed
- ½ fresh lemon squeezed
- 4 portobello mushrooms (medium size)
- Few arugula leaves
- 1 tbsp fresh rosemary, chopped
- 1 pinch Himalayan salt and freshly ground pepper
- 2-3 tbsp coconut oil or olive oil
GUACAMOLE SAUCE
- 1 ripe avocado
- ½ fresh lemon squeezed
- 1 garlic clove, grated
- 1 tsp cumin powder and coriander powder
- 1 chili, chopped , (optional)
Instructions
VEGETABLES BURGER
- Preheat your oven to 200°C (fan).
- Clean the sweet potato, beetroot, onion, eggplant, zucchini, and tomato. Except for the tomato, peel them. Cut them all into about ½ cm slices (be sure to make 4 nice strips each to make 4 burgers) and set aside. Keep the leftover pieces in your fridge for a smoothie or a salad.
- Remove the portobello stems and massage the oil into the portobello's caps. Place them gips facing up on a lined baking sheet. Sprinkle it with salt. Set aside.
- Then, clean the kale and remove the ribs. Put it into a medium bowl and add the juice of ½ lemon and drizzle with some olive oil. Using your hands, massage the kale firmly. Place the kale on the same lined baking sheet (next to the portobellos).
- Leaving the red onion on the side (we will use it raw), put all the remaining strips of vegetables (sweet potato, beetroot, eggplant, zucchini, tomato) on the same lined baking sheet, covering both sides with a drizzle of coconut oil or olive oil. Add some salt, pepper, and paprika. Spread some fresh rosemary on top of it.
- Put the tray into the oven for 15 minutes. Then, remove the tomatoes and set aside. Turn over the other veggies (on the baking tray) and bake for 5 minutes more. If necessary get the water out of the portobello before to turn them over and put them back in the oven too.
GUACAMOLE SAUCE
- Meanwhile, you can make guacamole sauce. Blend in a small blender 1 avocado, garlic, ½ lemon, some cumin, and coriander powder (and 1 chopped chili if you like it spicy) until you reach a smooth texture. Add some salt and pepper to taste.
VEGGIE BURGER
- Once the vegetables are soft and ready, you can start to layer your 4 burgers. Starting from the bottom with sweet potato, guacamole, eggplant, zucchini, beetroot, kale, more guacamole, tomato, raw onion, arugula, and finally portobello to cover it. Bon appetit !
