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.