Try these exciting plant-based swaps for meat, plus 3 delicious recipes
Try these exciting plant-based swaps for meat, plus 3 delicious recipes
When people think of protein they often think of meat. There are loads of alternative plant-based foods that are excellent sources of protein. We take an in-depth look.
Servings
Prep time
Cook time
Recipe
Ingredients
- 300g eggplant, cut into slices 5mm thick
- 2½ tbsp extra-virgin olive oil
- 350g tempeh, sliced 4–5mm thick
- 2 tomatoes, sliced
- 1 avocado, mashed
- ¼ cup caramelised onion
- 1 cup rocket leaves
- 2 tbsp hemp seeds
- Fresh herbs of choice, to serve
- 4 wholemeal or gluten-free rolls
- Sea salt & black pepper
- Miso Marinade:
- 2 tbsp white miso paste
- 2 tbsp extra-virgin olive oil
- 2 tbsp maple syrup
Method
- Place eggplant slices on a plate, sprinkle with sea salt and set aside for 10 mins. Wipe eggplant with paper towel to remove the liquid.
- Heat a large frying pan on medium heat, add 1½ tbs extra-virgin olive oil and spread around the pan. Place eggplant slices in the pan and cook for about 3 mins each side or until golden and tender. Set aside covered to stay warm.
- Add another 1 tbsp olive oil to pan, then add tempeh slices and cook for 2 mins.
- While cooking, smear miso marinade on the side facing up, flip and cook another 2 mins on the other side.
- Once cooked, build the burger: spread avocado mash over the base of the bun, top with avocado, caramelised onion, eggplant slices and rocket and finish with tempeh.
- Sprinkle with hemp seeds and add herbs of choice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
