While mashing mushrooms and making them into a meaty patty is always a solid dinner choice, turning portobello mushroom caps into burger buns is an equally delicious option! If the latter sounded enticing to you, you're going to want to try this raw mushroom burger. In addition to the mushroom buns, this burger is smeared with creamy cashew cheese and adorned with a fresh tomato, onion, and parsley. Cook up some sweet potato fries and dig in!
Raw Mushroom Burgers [Vegan]
Serves
4
Cooking Time
35
What Ingredients Do You Need To Make Raw Mushroom Burgers [Vegan]
- 8 large portobello mushrooms
- 1 tablespoon soy sauce
- 1/2 cup creamy cashew cheese
- 1 tomato
- 1 baby leek, or 1 spring onion
- 1/4 cup chopped parsley
How To Make Raw Mushroom Burgers [Vegan]
- Peel and de-stem the mushrooms, then massage each cap with soy sauce.
- Place in the dehydrator for 3 hours.
- Dice the tomato and finely slice the leek.
- Combine tomato and leek with parsley in a small bowl.
- Remove the mushrooms from dehydrator and spread the cashew cheese on the underside of each mushroom.
- Add salad to 4 mushrooms, and top with the remaining mushrooms.
- Serve immediately.
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Mushroom
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About The Author
Kyra Howearth
See My Recipes Healthier desserts and family dinners.
Kyra Howearth has been a vegan for nearly 15 years, developing a “conscience” when she was a young school girl. When she's not flipping vegan pancakes, she's teaching her children how to live a compassionate vegan life, and creating more healthy vegan recipes to share on her blog, Vie De La Vegan. If you are raising vegan children, don't miss out on her free Guide To Vegan Nutrition For Children.
I always grill the mushrooms.
Zia Teige! :D