Vegan Portobello Mushroom Burger


February 12, 2018

This vegan portobello mushroom burger is really tasty, and is a fantastic low carb option or healthier alternative to a traditional veggie burger served on a bun.

This vegan portobello mushroom burger is crazy amazing, gluten free, and is a fantastic low carb alternative to a conventional veggie burger served on bun.

I get a lot of requests for bread-free, grain-free veggie burger recipes, and so when I snagged a copy of Vegan Burgers and Burritos from my friend Sophia DeSantis of Veggies Don’t Bite I knew we were in for a treat. As I thumbed through the book this portobello burger jumped out at me, and I just had to share it with you.

A self professed veggie burger snob, Sophia worked tirelessly to share the most mind-blowing veggie burger flavor combos out of her “burger laboratory”. The results are spectacular, and if you love veggie burgers, you will be in burger bliss cooking your way through this book.

There are 75 vegan recipes in the book: 27 burgers recipes, 26 burritos, 19 sauces and 4 sides. All of the recipes are: plant-based, gluten-free, refined-sugar free, feature real, whole food ingredients, and all of the burgers and burritos come with epic sauce pairings.

Some examples of Sophia’s perfect pairings include: Down Home BBQ Burger with Easy Homemade BBQ Sauce; Ultimate Meatball Burger with Quick and Easy Pizza Sauce; Autumn Burger with Healthy Vegan Mayo; Chipotle and Lime Forever with Smoky Tangy Cream; and Fall Harvest Burrito with Healthy Vegan Mayo.

These burgers are seriously special. Some of my faves include the: Margarita Pizza Burger, Thai Peanut Perfection. Three-Bean Chili Burger, Cauliflower “Fish” Burger, The Ultimate “Meatball” Burger, Fajita Burger, Curry Burger, Sweet Potato Enchilada Burger, Crabless Cake Burger, Buffalo Wing Sliders, and the dessert burgers like S’more Burger and Apple Pie Burger.

If you prefer burritos, try the: Cauli Hash Brown Breakfast Pockets, Flaky “Fish” Burrito, Sushi Burrito, Pad Thai Burrito, Low-Carb Collard Burrito, and the Mexican Churro and Fully Loaded “Fried” Banana Split.

And, you can mix and match the sauces for endless magic meals. There’s vegan ranch, roasted salsa, smoky tangy cream, creamy curry sauce, tartar, onion dip, peanut sauce, sour cream, vegan mayo, creamy dill, pizza sauce, no-cook enchilada sauce, BBQ sauce, tzatziki, teriyaki sauce, mind-blowing chocolate sauce, and sticky almond caramel sauce.

There’s also sensational sides to go with the burgers and burritos. The Taters and Herbs, Smoked Seasoned Sweet Potato Fries, Crispy Zucchini Chips, and Curried Carrot Fries are super easy and yummy.

You do need a high-speed blender and a food processor to make most of the recipes in the book. And check out Sophia’s Burger and Burrito 101 for the full lowdown on how to get the best results with your own creations.

Make these mushroom burgers to taste a Sophia creation. These burgers have a great combination of herby and tangy flavor and a range of different textures to satisfy even your biggest carb craving. You won’t miss the meat.

I really really love this book, and look forward to making everything in it.

Snag you copy of Vegan Burgers and Burritos, and learn more about Sophia DeSantis. 

 

Vegan Portobello Burger

This vegan portobello mushroom burger is crazy amazing, gluten free, and a fantastic low carb alternative to a conventional veggie burger served on bun. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Tess Masters

Ingredients

portobello marinade:

zucchini batter:

zucchini breading:

rosemary thyme mayo:

  • 1/4 cup (60ml) vegan mayo
  • 1 teaspoon  dried thyme
  • 1 teaspoon  dried rosemary
  • 1 teaspoon  balsamic vinegar

to serve:

  • red onion
  • microgreens
  • avocado

Instructions

  1. Preheat the oven to 450°F (232°C).
  2. In a bowl, mix the broth, vinegar, mustard, salt, thyme, rosemary, and garlic powder, and whisk well until combined.

  3. Place the portobello mushrooms in a shallow baking dish, and pour the marinade over the top. Allow the mushrooms to marinate while you prepare the zucchini.
  4. Cut the zucchini in half width-wise. Cut a thin slice off of each long edge so that some of the skin is gone. Then slice each half lengthwise into 4 equal strips. You should have 8 flat rectangles.
  5. Make the zucchini batter by whisking the almond flour and milk in a bowl until a thick batter forms.
  6. Make the zucchini breading by mixing together the cornmeal, flour, bread crumbs, salt, thyme, rosemary and garlic powder in a shallow baking dish.
  7. Using one hand for the batter and one for breading (this helps avoid clumping of the breading), dip each zucchini piece in the batter, then place it in the breading dish and cover it with the breading. Then place each piece on a parchment-lined cookie sheet.
  8. When you’re done, place the mushrooms on a parchment-lined cookie sheet (use the same one if there is room). Bake the zucchini and mushrooms for 15 to 20 minutes. Check at 15 minutes and remove the mushrooms if they are done. Continue to bake the zucchini pieces until they’re crispy, about 5 to 7 minutes.
  9. While the vegetables are baking, make the rosemary thyme mayo. Mix the mayo with the thyme, rosemary and vinegar. Set it aside for serving.
  10. Serve using two portobello mushrooms as buns. Slather one of the mushrooms with 1 tablespoon (15 ml) of rosemary thyme mayo. Fill the buns with the crispy zucchini, sliced red onion, microgreens and avocado.

Recipe Notes

For kids, cut the burgers into small pieces. Serve mayo on the side as a dipper.

Recipe and photo from Vegan Burgers & Burritos by Sophia DeSantis, copyright © 2017. Published by Page Street Publishing Co.

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