Veg burger stacks with spicy sweet potato wedges - vegan + gf

This is what a plate 100% full of vegetables looks like. It’s enough to make anyone’s tummy rumble with anticipation. All it takes is a little creativity in order to construct a stack packed full of juicy veg. It should really be denounced the lazy alternative to veggie patties but it certainly doesn’t feel like a down-grade.

Just use all your fave vegetables and whack them between the portobello ‘bap’. I served mine with sweet potato wedges, garlic mayo and my dad’s homemade bbq relish.

RECIPE (serves 2)

INGREDIENTS:

The Stack 1 extra large (slice horizontally in half) or 2 portobello mushrooms 1 romaine red pepper cut into 8 chunks ¼ red onion cut in rings 1 medium tomato slice horizontally Shredded red cabbage Shredded iceberg ¼ avocado sliced squeeze of lime

Wedges ½ medium sweet potato cut into wedges 1 tsp melted coconut oil ½ tsp smoked paprika ¼ tsp cayenne pepper 1 tsp oregano ½ tsp cumin season to taste

Method:

**I am lucky enough to have a range cooker that has separate compartments for a grill and two ovens as well as a hob so for those working with an oven/ grill combo it might be easier to griddle the veg i have said to grill or you will have to wait for the veg to roast then swap them over.

Preheat oven to 180 C.

In a baking tray toss the sweet potato wedges with the oil spices and seasoning and roast for about 30-40mins until soft in the centre and crisp on the outside.

The romaine pepper sliced need to be rubbed with coco oil and then added to the baking tray, skin-side up, about 20mins into the potato cooking time.

Whilst the veg is roasting prepare the other vegetables as stated above.

Preheat the grill on a high heat or grease a griddle pan.

Create a criss-cross on the surface of the mushroom skin with a knife and rub the portobello mushroom skin with a little coconut oil and season.

Place the mushroom, tomatoes and red onion slices under the grill on the pan and grill until soft and lightly browned (approx 15mins)

Once all the components are cooked to perfection remove from the grill/ the potatoes and peppers from the oven and construct your stack with the added extras as you please with any relishes or sauces you desire.

I squeezed lime juice over the wedges to compliment the smoky bbq relish my Dad made a few weeks ago.

And there you are a guilt-free, allergy friendly, vitamin packed burger stack of heaven!