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THE BEST GLUTEN FREE VEGAN BURGER

If you want to eat healthy and eat more vegetables, this is a wonderful way to cook something different and full of flavors, with a very creamy (and spicy if you like it this way) avocado. Enjoy.
Category Main Dish
Cuisine American
Keyword Dairy free, Gluten free, Plant-based, Vegan
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Servings 4 mini burgers

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
  • ½ fresh lemon squeezed
  • 4 portobello mushrooms (medium size)
  • Few arugula leaves
  • 1 tbsp fresh rosemary, chopped
  • 1 pinch Himalayan salt & 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.
  • Massage the oil into the portobello's caps and 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 in a bowl and add the juice of ½ lemon and a drizzle of olive oil. Massage the kale firmly. Place the kale on the same lined baking sheet.
  • Leaving the red onion on the side, 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 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 1 avocado, garlic, ½ lemon, some cumin, and coriander powder (and 1 chopped chili if you like it spicy). 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.