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Low FODMAP Veggie Burger
Veggie burgers are a vegetarian summertime favorite, and this low FODMAP version is sure to become a staple. Try wrapping these in steamed collard green leaves as an alternative to a bun, and serve alongside baked celeriac fries.
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Course Dinner
Sensitivity Low FODMAP
Special Diet Vegan, Vegetarian
Prep Time 1 hour
Cook Time 15 minutes
Servings
people
Ingredients
Course Dinner
Sensitivity Low FODMAP
Special Diet Vegan, Vegetarian
Prep Time 1 hour
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-side down on a baking sheet lined with parchment paper or a silicon baking mat. Roast for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (This can be done several days in advance and store in a covered container in the refrigerator.)
  2. While the eggplant is cooling, heat coconut oil in a large skillet and add the scallion greens. Cook for a few minutes until the scallions begin to soften, then add the lentils, curry powder, cumin, coriander, paprika, salt and pepper.
Recipe Notes

Adapted from InSonnetsKitchen.com

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