Vegan Grilled Portobello Burgers/ with vegan Beer 1/4 cup canola or vegetable oil 1/4 cup balsamic vinegar 2 Tbsp. dry white vermouth 2 tsp. garlic powder 2 tsp. onion powder 1 tsp. Old Bay Seasoning 2 tsp. low-sodium soy sauce 1/2 tsp. - 1 Tbsp. Tabasco sauce 1 tsp. freshly ground white pepper 2 Anaheim peppers, seeded and each carved into 2 wedges 2 jalapeños, finely chopped 8 portobello mushrooms, black gills under the caps scraped out 4 potato bread rolls/buns or regular hamburger buns 2-3 tsp. chopped fresh tarragon leaves 1/4 cup vegan mayonnaise 4 romaine lettuce leaves, halved and trimmed to fit inside the rolls 1 tomato, sliced 1 red onion, thinly sliced Whisk the canola oil with the balsamic vinegar, vermouth, garlic powder, onion powder, Old Bay Seasoning, soy sauce, Tabasco sauce, and 1/2 teaspoonful of the pepper in a large bowl. Add the Anaheim pepper wedges, jalapeños, and mushrooms and toss to coat thoroughly. Marinate at room temperature for 45 minutes. Lightly oil the grates, if necessary, and heat the grill to medium. Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks. Set aside until cool enough to handle, then rub off the skins with paper towels. Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after about 6 minutes. Remove from the heat and set aside. Split the buns and toast them. Stir the tarragon into the vegan mayonnaise in a small bowl. Generously spread on both insides of the toasted buns. Place two grilled mushrooms on the bottom half of each hamburger roll and top with a lettuce leaf and tomato and red onion slices. Close the burgers and serve promptly.
Posted on: Fri, 07 Nov 2014 02:24:42 +0000
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