Vegan Eggplant Pulled Pork Burger (GF)
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Vegan Eggplant "Pulled Pork" Burger (GF)

This Vegan Eggplant "Pulled Pork" Burger is easy to make, just as tasty as the real thing, and packed full of plant-based goodness. 
Course Main Course
Cuisine American
Keyword vegan bbq sauce, vegan eggplant recipe, vegan pulled pork
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 burgers
Calories 413kcal
Author Rhian Williams

Ingredients

For the "pulled pork"*:

  • 1 eggplant (aubergine) , halved
  • 1 tablespoon oil (olive, rapeseed, vegetable or coconut)
  • 1 onion , sliced
  • 2 cloves of garlic , minced
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 120 ml tinned tomatoes
  • 3 pitted dates
  • 1 tablespoon tamari (or soy sauce if not gluten-free)
  • Salt + pepper to taste
  • 400 g tin of green lentils , drained and rinsed

For the coleslaw:

  • 1 carrot , peeled and grated or chopped into matchsticks
  • 1 large leaf white cabbage , shredded or finely sliced
  • 1 large leaf purple cabbage , shredded or finely sliced

For the mayonnaise:

  • 50 g raw cashew nuts soaked overnight in cold water or in boiling water for 10 minutes
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon maple syrup (or sub any other sweetener)
  • Salt + pepper to taste

To serve:

  • 4 burger buns , halved (gluten-free if necessary)
  • Oven-baked fries **

Instructions

For the "pulled pork":

  • Lay out the eggplant skin-side up on a baking tray lined with baking paper and bake in the oven for around 30 minutes at 180 degrees Celsius (350 degrees Fahrenheit), until soft enough to gently pierce with a fork
  • Meanwhile, make the BBQ sauce by heating up oil in a saucepan 
  • Add the onion and garlic once hot and fry for around 10 minutes, until softened
  • Add smoked paprika and cumin and fry for a minute until fragrant 
  • Add the tomatoes, dates, tamari and salt + pepper to taste
  • Bring to the boil and simmer for 10 minutes on a low heat
  • Remove from the heat and whizz in a blender or food processor (a hand-held stick blender also works well) until completely smooth
  • Once the eggplant is cooked, use a fork to shred the flesh of the eggplant. The shredded flesh should easily fall out of the outer skin 
  • Add the shredded eggplant to the pan with the BBQ sauce, along with the lentils. Heat to warm through just before serving.  

For the coleslaw:

  • Place the shredded vegetables in a large bowl 

For the mayonnaise:

  • Add all ingredients for the mayonnaise to a blender or food processor and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
  • Add mayonnaise to the chopped vegetables and mix well 
  • Taste and adjust seasonings as necessary
  • Coleslaw keeps well in the fridge so can be made up to a day in advance 

To serve:

  • Put a few generous tablespoons of the "pulled pork" into each burger along with a couple of tablespoons of coleslaw
  • Serve alongside oven-baked fries of choice, if liked

Notes

*You could also add a pinch of cayenne for heat, and maybe a dash of whiskey if a whiskey BBQ sauce situation is your kinda thing. 
**See below some of my favourite recipes for oven-baked fries:
 

Nutrition

Calories: 413kcal | Carbohydrates: 63g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Sodium: 495mg | Potassium: 929mg | Fiber: 14g | Sugar: 16g | Vitamin A: 54% | Vitamin C: 19.1% | Calcium: 12.8% | Iron: 35.4%