Veggie Burgers with Roasted Tomato Aioli
*Please note that the veggie burgers I used are NOT fully vegan. They contain egg whites. So, if you're vegan, make sure to choose a veggie burger that is labeled vegan, or make your own at home!
- Preheat the oven to 425 degrees. Lay the grape tomatoes in a single layer on a prepared baking sheet (with non-stick spray or coconut oil). Roast for 15 minutes. Tomatoes should be softened and blistery. Remove them from the oven and place in a large mason jar or bowl. Refrigerate for 15 min to cool.
- In a small bowl, combine the ground flax and warmed almondmilk (use a pan on the stovetop or microwave it in a mug to warm it). Stir and then refrigerate for 15 minutes.
- Once the tomatoes have cooled and the flax mixture has solidified, combine all the aioli ingredients in the large mason jar or bowl. Use an immersion hand blender (or a full-size blender will work). Blend until smooth/thick.
- Cook your veggie burgers according to the directions on the package. I like to pan-fry mine the best. Then, assemble your burgers: Bun, lettuce, burger, onion, pickles, and a large dollop of roasted tomato aioli!
*Note: you can store the aioli in the fridge for up to a week.
Yields 8 Servings