Roasted Veg Vegan Burger Stack

Prep Time: 5mins - Cooking Time: 45mins - Serves 2
Enjoy a fresh approach to burgers with this Roasted Veg Vegan Burger Stack, filled with Roasted Peppers, Red Onions, Sun-dried Tomatoes and Curly Kale, topped off with melted vegan cheese. Served with Paprika Sweet Potato Fries


  • 1 Pack Heck! Ultimate Vegan Burger
  • 2 Sourdough Wholemeal Rolls
  • 4 Tbsp Sunflower Oil
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Red Onion 
  • 50g Sun-dried Tomatoes
  • 30g Curly Kale
  • 50g Grated Vegan Cheese
  • 2 tbsp Vegan Mayo
  • 2 tbsp Mango Chutney 

Paprika Sweet Potato Fries

  • 1 Sweet Potato
  • 2 tsp Smoked Paprika
  • 1 tsp Black Pepper
  • 1 tsp Coarse Sea Salt
  • 3 tbsp Sunflower Oil


  1. Pre - heat your oven to 180'C
  2. Slice the peppers and onion into thick strips, place them onto a baking tray.
  3. Then slice off the leaves of the Curly Kale by cutting down either side of the thick stem. Place the curly kale leaves onto the baking tray with the onion and peppers.
  4. Drizzle the veg with sunflower oil and toss, so that all the veg is covered, put them in the oven for 45mins.
  5. Whilst veg is cooking you can make the Mango Chutney Mayo. Mix together the Vegan Mayo and Mango Chutney until well mixed, taste and adjust to liking.
  6. When there is roughly 15 minutes left of the veg cooking, place a frying pan on medium to high heat with a drizzle of sunflower oil. 
  7. When the pan is up to temperature, add in the burgers, cook them until the veg is cooked, turning half way.
  8. When there's about 2 minutes of the burgers cooking, put the vegan cheese into burger shapes on a baking tray and place under the grill, let the cheese melt to a gooey mess.
  9. Once everything is cooked, its time to make the burger stack. Firstly, slice the sourdough rolls in half and lightly toast, under the grill.
  10. Dollop the Mango chutney mayo on to the bottom of the burger bun, then add the Roasted Curly Kale, Sun-dried Tomatoes, Ultimate Vegan Burger then the roasted peppers and onions. Finally, with a spatula, ease of the melted cheese from the baking tray and place on top of the stack. Cover the top bun in the last of the mango chutney mayo.
  11. Serve with the Paprika  Sweet Potato Fries and Mango Chutney Mayo dip.

To Make The Paprika Sweet Potato Fries

  1. Pre - Heat the oven to 180'C
  2. Slice the Sweet Potato into long strips
  3. On a baking tray, sprinkle the sweet potato fries with the smoked paprika, coarse ea salt and black pepper. Then drizzle with sunflower oil and toss again until they are all covered.
  4. Place them in the oven for 30 - 35mins.


 Nutritional Information

(Without Sweet Potato Fries)

Per 100g  Per 1 Roasted Veg Stack
Energy 874kJ/210kcal 4089kJ/982kcal
Fat 12g 57g
Of Which Saturates 2.5g 12g
Carbohydrates  16g 73g
Of Which Sugars 5.4g 25g
Protein 4.2g 19g
Salt 1.1g 5.1g
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