VEGAN MEDITERRANEAN BURGER
VEGAN MEDITERRANEAN BURGER
Serves 2
Prep time: 1 hr 15mins
Cooking time: 10 mins
INGREDIENTS
1 x Yumi’s Lentil and Zucchini Burger
Baby rocket leaves
Store-bought roasted capsicum
Thinly sliced red onion
Turkish bread
Vegan Tzatziki
½ cup natural coconut yoghurt
1 small Lebanese cucumber, grated and squeezed of excess liquid
1 clove garlic, crushed
Lemon juice
Finely chopped mint and dill
Sea salt
Vegan Feta
Juice of 1 lemon
60ml water
1 tbsp shiro miso
1 clove garlic, crushed
Sea salt
Finely chopped parsley and oregano
500g hard tofu, pressed*
METHOD
To make vegan tzatziki, combine all ingredients in a bowl. Mix well.
To make vegan feta, combine lemon juice, water, miso and garlic in a bowl. Whisk well. Season to taste with salt and herbs. Slice tofu into 4 pieces and add to the marinade, allowing it to sit for at least 30 mins. To press tofu, wrap in paper towel and place a clean heavy object on top (we used a heavy saucepan and some books). Leave tofu under the weight for at least half an hour.
Cut the Turkish bread roughly to the size of the Yumi’s Mediterranean Burger. Cut in half horizontally then lightly toast. Prepare burgers as per packet instructions.
To assemble the burger, spoon a generous amount of tzatziki onto the bottom slice of toasted Turkish bread. Top with baby rocket leaves, burger, feta, roasted capsicum, red onion and extra rocket. Top with remaining slice of Turkish bread to serve.
*pressing tofu removed excess liquid and allows it to absorb the feta marinade.
