How do I make the cauliflower cashew cheese for this burger?

Combine steamed cauliflower heads, raw cashews (preferably soaked), minced garlic, lemon juice, sea salt, water, and pepper in a blender. Process until a crumble forms, as specified in the recipe.

What's the best way to prepare the portobello mushrooms and eggplant?

Brush the eggplant and portobello mushrooms with olive oil, then bake at 400 degrees F for 10 minutes, flip, and bake for another 5 minutes or until softened and the eggplant darkens.

Can I make this Portobello Eggplant Burger gluten-free?

Yes, this Portobello Eggplant Burger is naturally gluten-free as it uses portobello mushrooms and eggplant slices as the 'buns' instead of bread.

Why should I soak the cashews for the cauliflower cashew cheese?

Soaking raw cashews for about an hour helps soften them, resulting in a smoother, creamier texture for your cauliflower cashew cheese blend.

How should I store leftover Portobello Eggplant Burgers?

It's best to store the components separately. Keep the cauliflower cashew cheese in an airtight container in the fridge for 3-4 days. Store baked portobello and eggplant separately, and slice fresh vegetables just before serving to maintain crispness.

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Portobello Eggplant Burger with Cauliflower Cashew Cheese
[Vegan]

Name: Portobello Eggplant Burger with Cauliflower Cashew Cheese [Vegan]
Cook time: 30 min
Yield: 4
Ingredients: 8 portobello mushrooms, cleaned with stems removed; 1 large Italian eggplant, washed, cut into rounds about ¼ inch thick (see Note); 1 batch cauliflower cashew cheese (see ingredients below); 1 large heirloom tomato, sliced; 1 small zucchini or cucumber, sliced; 1 large sweet white onion, sliced; 1 bunch of spinach leaves; 4 tablespoons olive oil or more to spray/brush eggplant and portobello before baking; 1 tablespoon sesame seeds; salt & pepper to taste; Cauliflower Cashew Cheese; 2 cups cauliflower heads, stems removed; ½ cup raw cashews (preferably soaked in 1 cup of water for about an hour); 1 garlic clove, minced (see Blending Tip); 2 tablespoons lemon juice; ½ teaspoon sea salt; ¼ cup water; pepper to taste

MC By: Melody Chong

Author Bio

Melody is a holistic health coach and freelance PR/Marketing consultant. She became a Pescatarian after... Read More

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A vibrant Portobello Eggplant Burger stacked high with creamy cauliflower cashew cheese, sliced tomato, zucchini, onion, and fresh spinach, sprinkled with sesame seeds, served on a plate.

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Portobello Eggplant Burger with Cauliflower Cashew Cheese [Vegan]

This burger is stacked with fresh and natural goodness of the season! The baked portobello mushrooms make great buns and the roasted eggplant makes a juicy patty! The rest of the burger is made of raw ingredients. I used an heirloom tomato which is abundant in farmers markets now and exudes... Read More

Ingredients You Need for Portobello Eggplant Burger with Cauliflower Cashew Cheese [Vegan]

8 portobello mushrooms, cleaned with stems removed
1 large Italian eggplant, washed, cut into rounds about ¼ inch thick (see Note)
1 batch cauliflower cashew cheese (see ingredients below)
1 large heirloom tomato, sliced
1 small zucchini or cucumber, sliced
1 large sweet white onion, sliced
1 bunch of spinach leaves
4 tablespoons olive oil or more to spray/brush eggplant and portobello before baking
1 tablespoon sesame seeds
salt & pepper to taste

Cauliflower Cashew Cheese

2 cups cauliflower heads, stems removed
½ cup raw cashews (preferably soaked in 1 cup of water for about an hour)
1 garlic clove, minced (see Blending Tip)
2 tablespoons lemon juice
½ teaspoon sea salt
¼ cup water
pepper to taste

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How to Prepare Portobello Eggplant Burger with Cauliflower Cashew Cheese [Vegan]

Preheat oven to 400 degrees and line baking tray with aluminum foil.
Brush the eggplant and mushrooms with olive oil.
Bake the eggplant and mushrooms for about 10 minutes, then remove the tray from the oven and flip the slices. Return to the oven for another 5 minutes or more until the mushrooms soften and the eggplant gets dark in the middle.
While the eggplant and mushrooms are baking, prepare the cauliflower cashew cheese (see recipe below)
Prepare 4 plates and divide servings accordingly. Layer the mushrooms, eggplant, cauliflower cashew cheese, tomato, zucchini, onion and spinach leaves to make a burger each. Sprinkle the sesame seeds, and salt and pepper to taste on the burger top. Ready to serve!

Cauliflower Cashew Cheese Combine all ingredients in a blender and process until a crumble (see Notes).

Notes

For the eggplant, choose the Italian variety (e.g. Rosa Bianca or Tuscan Rose) as they have a wider cross-section to fit as a patty. They are also lower in oxalic acid and hence sweeter without having to salt as much as a standard eggplant. Blending Tip: You can choose to add in the garlic and mix at the end. The raw taste of garlic gives more oomph to the mixture and has more health benefits! Tip: The cauliflower cheese crumble can be kept in the refrigerator for about 3 days.