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Portobello Double Deckers with Sweet Potato Fries

Anna Klepper

German musician and artist living in London with a passion for messy, colorful, vegan food

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Instagram: @messylittlevegan

 

 INGREDIENTS

Burgers

2 tbsp olive oil

4 portobello mushrooms, stems removed

2 large seeded buns, cut into 3 slices

1 large avocado, peeled and sliced

1 cup roasted peppers

1 cup sliced pickles

1 cup grated carrots

1 cup baby leaf mixed greens

2-3 tsp peri peri sauce

 

Sweet Potato Fries

2 sweet potatoes

2 tbsp coconut oil, melted

1 tsp smoked paprika

1 tsp garlic powder

1 tsp salt

1 tsp pepper

 

METHOD

Preheat oven to 390°F/200°C/180°C convection/Gas 6. Cut sweet potatoes into thin fries and place on a baking tray lined with parchment paper. Mix melted coconut oil with smoked paprika, garlic powder, salt and pepper. Drizzle over sweet potato fries and mix. Bake in oven on top shelf for 20 minutes. In a frying pan, heat 2 tbsp olive oil and place portobello mushrooms filaments down. Cook over medium- high heat for 5 minutes, then flip and cook for another 5 minutes. Remove from pan and set aside. In the same pan, fry grated carrots until browned. Set aside. Start dressing your burger! On bottom bun, place baby leaf mixed greens, then one portobello mushroom, then roasted peppers and avocado. Drizzle 1 tsp peri peri sauce on top before adding the middle slice of the bun. Place another portobello mushroom on top, then sliced pickles, fried carrots, 1 tsp peri peri sauce and finish with top of bun. Decorate with cherry tomato and olive using a toothpick. Serve immediately with sweet potato fries.

 

Your relationship with food:

I used to have a somewhat unhealthy relationship with food. I am an emotional eater, and oftentimes when I’m stressed out I tend not to go for the healthiest options. Becoming a vegan has helped that tremendously. I started seeing food as a blessing, a gift from God, a way to express my creativity and nurture myself and others. I love how food can bring people together.

 

Food secret! 

I’m a total tahini addict. I think people underestimate the many versatile uses of tahini beyond homemade hummus. I use it in almost anything: from sweet breakfasts like pancakes to savory meals such as curries.

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