-
1
Preheat the oven to 400F.
-
2
Place the tomatoes on a baking sheet.
-
3
Sprinkle with 1 teaspoon each of salt and pepper, the allspice, balsamic vinegar, brown sugar and oil and roast for 1 hour.
-
4
Remove from the oven and set aside to cool before pressing through a sieve.
-
5
Season and chill until needed the ketchup will keep for two days.
-
6
Slice the potatoes into thick wedges and place in a roasting pan.
-
7
Whisk together the Dijon mustard, oil, cider vinegar, rosemary, 1 teaspoon salt and some freshly ground black pepper.
-
8
Pour the mixture over the wedges and toss to coat thoroughly.
-
9
Roast for 1 hour, shaking the pan occasionally so the wedges dont stick.
-
10
Season again when they are removed from the oven.
-
11
For the mushroom burger stuffing, heat the oil and half of the vegan butter or margarine in a medium-sized, non-stick, heavy-bottomed frying pan and add the onion.
-
12
Season and saute gently until it begins to soften.
-
13
Remove the stalks from the portobello mushrooms, finely chop and add to the pan.
-
14
Sweat the onion and mushroom stalks for a minute or two before adding the garlic and thyme.
-
15
Season generously and cook for a few more minutes.
-
16
Add the bread crumbs to the pan along with the remaining vegan butter or margarine and red wine vinegar.
-
17
Let the bread crumbs fry for a few minutes until golden before finally adding the toasted pine nuts and freshly chopped parsley.
-
18
Lightly grease a baking sheet.
-
19
Rub the mushrooms with oil and season the outsides with salt and pepper.
-
20
Divide the bread crumb mixture between them and pack it in tightly using the back of a spoon or your fingers.
-
21
Place on the baking sheet and bake in the oven with the wedges for the last 30 minutes of their cooking time.
-
22
Spread a little ketchup in each roll and serve the burgers in them with a handful of arugula leaves and the potato wedges on the side.
