This meal is an incredible investment piece. Both the eggplant burgers and tomato jam freeze well, so you can heat and eat at a moment’s notice.
If packing this meal for lunch the next day, skip the bun and place two patties per person on a bed of arugula and top with Roasted Tomato Jam and a little mayo on the side.
Preheat oven to 425 F (220 C).
On large rimmed baking sheet or glass or ceramic baking dish, add eggplant and pierce several times over with fork. Roast for 35 to 50 minutes, until eggplant has darkened and collapsed. When cool enough to handle, scrape out flesh into fine-mesh sieve (a touch of skin is fine), place over bowl and drain for 10 minutes. Discard eggplant juices or save for another use.
To large bowl, add drained eggplant and rice. Using your hands, squish together eggplant and rice until mixture is evenly blended. Switch to spatula or wooden spoon and mix in tahini or almond butter, almond meal, and garlic, followed by almonds, currants, mint, and lemon juice. Cover and refrigerate mixture to firm up a touch, at least 4 hours or up to 2 days.
Arrange oven racks to accommodate 2 trays. Preheat oven to 450 F (230 C). Line 2 large baking sheets with parchment paper and scoop out burger mixture (it will be slightly tacky and wet) to make 8 patties, evenly spacing on baking sheets. Bake for 10 minutes, remove baking sheets from oven and gently flip, being careful not to break burgers. Bake for 5 to 10 minutes longer, until both sides are golden brown and patties are firm. Cool if packing or storing in refrigerator for up to 4 days, or in the freezer for up to 3 months.
Preheat oven to 400 F (200 C).
Drain as much liquid from canned tomatoes as possible and add whole tomatoes to large 13 x 9 x 2 in (33 x 23 x 5 cm) baking pan or glass or ceramic casserole dish along with remaining jam ingredients. Put on an apron, then very slowly, using your hands, squish tomatoes until broken into small pieces (the slower, the better, as the juices will go everywhere otherwise). Roast for 1 hour to 1 1/2 hours, until mixture is thickened and bubbling. Cool and refrigerate, airtight, for up to 1 week, or freeze for up to 2 months.
To assemble burgers, reheat burgers in a low oven until warmed through. Toast buns and spread bottoms and tops with mayonnaise. Add a burger patty to the bottom of each bun, followed by tomato jam, arugula, and the top burger bun.
This recipe is part of the Plant-Based Prep School collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.