Grilled Portobello Arugula Salad Burger
Veg-EZ Video e-Cookbook • 4m 16s
Preheat your grill to 425-450 degrees.
2 T. soy sauce or tamari
2 T. vegetarian worcestershire sauce
4 good-sized portobello mushrooms, stems and gills removed (optional) washed, and dried well
Vegetable or olive oil for brushing
Blend the soy and Worcestershire sauces in a shallow bowl and set aside. Brush the mushroom caps with a little oil and place oiled side down on your hot grill.
Cover them and cook for 5-7 minutes until they begin to flatten and brown. Before turning to cook the other side, using tongs, dip and press the hot mushrooms into the sauce mixture, return to the grill and continue grilling for 3-4 minutes.
For the salad dressing
6 T. olive oil
2 T. organic cider vinegar
2 T. agave syrup
1 t. dijon mustard
Salt and fresh black pepper
Place all ingredients in a covered jar and shake well until the dressing is emulsified.
For the salad
5 oz. baby arugula
1 c. shredded carrot
½ small red onion, sliced thin
1 c. shredded celeriac root
Place all ingredients into a medium sized bowl. Dress lightly and toss the salad well to coat the vegetables with the dressing.
Spread a thin layer of vegan mayonnaise on a toasted whole grain bun. Top with ½ to 1 teaspoon of chili sauce (optional). Set a slice of tomato on top of the vegan mayo and chili sauce, then top with the grilled mushroom and layer on the arugula salad, the toasted bun top, and serve. Even without a bun, this “burger” is a fabulous grill entrée.
Up Next in Veg-EZ Video e-Cookbook
Tuscan Grilled Panzanella Salad
¼ c. olive oil, reserving about a tablespoon for brushing the bread
2-3 T. red wine vinegar
4 1/2” thick slices of rustic bread
1 clove of garlic, cut in half down the middle
4 Roma tomatoes, cored and diced
½ of a red onion, sliced thin
Generous handful of fresh b...
Crispy Seared Tofu
1 15 ounce package of extra firm tofu
Cornstarch for dredging
Drain the tofu blot dry. Cut into 1/4 inch slices and blot one more time to ensure it's fairly dry!
Heat the oil in a non stick or cast iron skillet. While the pan heats take the tofu sprinkle each sli...
Savory Cashew Cream Spread
Makes about 1 cup
1-2 cloves garlic, coarsely chopped
1/3 cup cashew nut butter
2 tablespoons white or red miso
2 teaspoons olive oil
In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, a...