1 cup brown rice, cooked according to packet instructions Pinch of sea salt and black pepper
4 tablespoons olive oil
2 tablespoons white miso paste
2 tablespoons maple syrup
2 teaspoons water
Heat oven to 180°C and line two trays with greaseproof paper. Place Vegie Delights Crispy Chicken-Style Burgers on one tray and eggplant pieces on the other. Drizzle olive oil on the eggplant boats with a good pinch of sea salt and toss to coat evenly.
Bake eggplant in oven for 15 minutes.
Whisk together ingredients for miso glaze in a small bowl, then at the 15 minute mark toss eggplant in miso glaze and place back in oven.
Cook Vegie Delights Crispy Chicken-Style Burgers in the oven at this time too, allowing both eggplant and Vegie Delights Crispy Chicken-Style Burgers to cook 10-12 minutes.
Blanch broccolini in boiling water, refresh in cold water and drain.
Serve using either one large baking tray or a separate serving dish. Sprinkle the cooked brown rice around the platter, followed by broccolini, shallots, zucchini, coriander stalks and Vegie Delights Crispy Chicken-Style Burgers, top with coriander leaves, season with sea salt and black pepper, drizzle with tamari, sesame seed and serve with lemon wedges.