High Fructose Corn Syrup Free Vegan Portobello Mushroom Burger
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems removed and gills scraped
- 3 tbsp olive oil
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
For the chipotle-cashew spread
- ½ cup raw cashews, soaked in water for 20 minutes and drained
- 2 tbsp fresh lemon juice
- 1 chipotle pepper in adobo sauce
- 1 tsp adobo sauce (from the can)
- ¼ tsp salt
- 3–4 tbsp water
For serving
- 4 vegan burger buns, split
- 4 leaves butter lettuce
- 1 large tomato, sliced into 4 rounds
- ½ red onion, thinly sliced
- 1 ripe avocado, sliced (optional)
Instructions
- 1
Place the raw cashews in a bowl, cover with cold water, and soak for 20 minutes. Drain and set aside.
- 2
While the cashews soak, whisk together the olive oil, tamari, balsamic vinegar, smoked paprika, garlic powder, and black pepper in a shallow bowl or baking sheet large enough to hold the mushroom caps in a single layer. Add the portobello caps gill-side up, spoon the marinade over them, and let them sit for 15–20 minutes, turning once halfway through.
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