Do these vegetarian or vegan portobello burgers look amazing or what?? I mean, who needs meat! They are vegetarian but you can make them vegan by forgoing the halloumi. As you know, we don’t really do dairy in this house but we do have the odd bit of halloumi cheese every so often, especially in a burger (although the Follow Your Heart vegan cheeses I used in my Fry’s Family Burgers was epic, too).
I can’t even take the credit for these. My husband – the carnivore of all carnivores – has really been enjoying exploring vegetarian options since I stopped eating meat and, because he loves barbecuing, he just sees this as another challenge and he came up with this!
Really you can put anything you want in there but the sauce he made was delicious – a vegan dijon pesto. The buns themselves are gluten free, thanks to Schaer, and of course all the veg is organic.
Ingredients (for 3 burgers)
2 sweet potatoes
3 Portobello mushrooms
1 red or yellow pepper
2 cooked beets
Schaer gluten free buns
Halloumi cheese (optional)
2 tbsp dijon mustard
2 tbsp vegan pesto
2 tbsp vegan mayonnaise
Slice the sweet potatoes and put them in the oven, drizzled with olive oil and paprika, for about 20-30 mins or until soft.
Either grill or BBQ the mushrooms and pepper, drizzle with olive oil, paprika and crushed garlic.
Make the sauce by mixing all the sauce ingredients in a small bowl.
Layer your burgers however you like them, with all the rest of the ingredients. Make sure not to leave any out!
Love & health,
Lauren (& Daniel this time 🙂 )