• Serves 8
  • Prep Time 15
  • Cook Time 30
  • Difficulty Medium
  • 1 pack Vegie Delights Chicken-Style Burgers
  • 400g eggplant, sliced lengthways into 8 pieces
  • 3 tablespoons olive oil
  • 1 bunch broccolini, trimmed
  • ½ small bunch Asian shallots, white part only, finely sliced
  • 1/4 bunch coriander, leaves picked, stalks finely chopped
  • 1 (150g) zucchini, ribboned
  • 1 cup brown rice, cooked according to packet instructions
  • Pinch of and black pepper

MISO GLAZE

  • 4 tablespoons olive oil
  • 1.5 tablespoons white miso paste
  • 1.5 tablespoons maple syrup
  • 2 teaspoons water

TO SERVE

  • 2 teaspoons reduced salt tamari
  • 2 teaspoons sesame seeds
  • 1 lemon cut into 8 wedges
  1. Heat oven to 180°C and line two trays with greaseproof paper. Place Vegie Delights Chicken-Style Burgers on one tray and eggplant pieces on the other. Drizzle olive oil on the eggplant boats with a good pinch of sea salt and toss to coat evenly.
  2. Bake eggplant in oven for 15 minutes.
  3. Whisk together ingredients for miso glaze in a small bowl, then at the 15 minute mark toss eggplant in miso glaze and place back in oven.
  4. Cook Vegie Delights Chicken-Style Burgers in the oven at this time too, allowing both eggplant and Vegie Delights Chicken-Style Burgers to cook 10-12 minutes.
  5. Blanch broccolini in boiling water, refresh in cold water and drain.
  6. Slice Vegie Delights Chicken-Style Burgers.
  7. Serve using either one large baking tray or a separate serving dish. Sprinkle the cooked brown rice around the platter, followed by broccolini, shallots, zucchini, coriander stalks and Vegie Delights Chicken-Style Burgers, top with coriander leaves, season with sea salt and black pepper, drizzle with tamari, sesame seed and serve with lemon wedges.
Per serve
Energy (kJ)
1570
- Energy (Cal)
375
Protein (g)
10
Fat (g)
23
- Saturated Fat (g)
3
Carbohydrate (g)
29
- Sugars (g)
7
Dietary Fibre (g)
8
Sodium (mg)
465
Potassium (mg)
300
Calcium (mg)
41

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