Roasted Veggie Burgers With Carrot Ketchup Recipe
Recipe By Food & Wine
Learn how to make Roasted Veggie Burgers With Carrot Ketchup.
4.3
17 Rating -
Rate
Non Vegdiet
1hr total
1hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Veggie Burgers With Carrot Ketchup Recipe
- 0.13 inch 1 medium eggplant, cut into eight thick slices
- 0.13 cup Extra virgin olive oil
- 2 inch 1 medium zucchini, sliced on a mandoline 1/thick
- As required Kosher salt
- As required Pepper
- 2 inch 1 large red beet, peeled and sliced on a mandoline 1/thick
- 2 inch 1 medium sweet potato, peeled and sliced on a mandoline 1/thick
- 1 Medium carrots, thinly sliced
- 0.13 Small Onion, Finely Chopped
- 1/2 Dried Apricots, Chopped
- 1/2 Garlic cloves chopped
- 0.06 cup Dry white wine
- 3/4 tablespoon Apple cider vinegar
- 1/4 tablespoon Asian Fish Sauce
- 0.38 teaspoon Worcestershire sauce
- 0.13 teaspoon Soy sauce
- 0.13 teaspoon Ground ginger
- 0.06 teaspoon Ground fennel
- 2 Slices of muenster cheese
- 1 Poppy seed buns, split and toasted
Nutrition
value
value
385
calories per serving
33 g Fat3 g Protein17 g Carbs8 g FiberOther
Current Totals
- Fat33g
- Protein3g
- Carbs17g
- Fiber8g
MacroNutrients
- Carbs17g
- Protein3g
- Fiber8g
Fats
- Fat33g
Vitamins & Minerals
- Calcium103mg
- Iron3mg
- Vitamin A4108mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C29mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium75mg
- Manganese2mg
- Phosphorus57mg
- Selenium14mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine