Portobello Burger – A Delicious Vegan Recipe

Portobello Burger – A Delicious Vegan Recipe
14/11/2018 Margarida Moreira

Vegan has been discussed since the 40’s as a way of living more than a diet. This diet and philosophy seek to end the use of animals by humans (food, clothing, hunting). Fighting cruelty and animal abuse, vegans try their best to be an example and alert the society. Fortunately, nowadays there are affordable and plenty of alternatives to all animal products and animal testing (e.g. pharmaceuticals, cosmetics, and detergents).

It’s important to note that being vegan, doesn’t necessarily mean healthier as there is a lot of junk food. A vegan should keep in mind a balanced diet and in doubt should check with a nutritionist.

Portobello Burger – Vegan Recipe

Ingredients for 1 burger

  • Portobello Mushroom Cap
  • Brioche Bun
  • Sliced Coconut Cheese
  • Pesto
  • Tomato (sliced)
  • Lettuce and/or Rocket leaves or even Baby Spinach
  • Jalapeños / Chilies (optional)
  • Sunflower / Olive Oil
  • Salt
  • Pepper

Batter:

  • 1 cup Panko Breadcrumbs
  • 1/2 cup Flour
  • 1/4 cup Cornstarch
  • 1/2 cup Water

Recipe

  1. Wrap the mushroom on a paper towel to absorb any water.
  2. Microwave for 3 mins (depends on the size of the mushroom and the power of your microwave). Let the mushroom cool.
  3. Heat oil (sunflower or olive oil, keep in mind that olive oil might influence the final taste) in a pot at medium heat.
  4. In a small bowl, mix the ingredients for the batter (panko, flour, cornstarch and water) and season it with salt and paper.
  5. Place the mushroom in the hot oil, carefully. Avoid turning it too much as it may damage the batter. Cook it until it’s golden.
  6. Remove the mushroom from the pan and place it in a paper towel to absorb the oil.
  7. Cut the bun in the middle. Toast the Bun on a non-stick pan (optional).
  8. Spread a pesto on the bottom slice (to your taste). Cover with lettuce and/or rocket leaves, followed by jalapeños and tomatoes.
  9. Place carefully the fried mushroom on the tomatoes, top it with coconut cheese and the bun.

Serve hot, next to baked sweet potatoes.

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