Omg. These are so flipping good. ‘Meaty’ marinated mushroom, creamy herby cheese, sweet yet savory Romesco, peppery arugula...it’s a mouth-party you don’t want to miss!!
They’re super easy & only take about 40-ish minutes to make.
Store the leftover Romesco in the fridge and enjoy it on literally everything.
ROMESCO (makes 2 cups)
3 medium-sized bell peppers (red/yellow/orange), de-seeded & quartered
1-2 tbsp melted coconut oil
1 cup dry roasted almonds
3 garlic cloves
2-3 tbsp apple cider vinegar
2 tsp smoked paprika
1 tsp cayenne
1/2 cup olive oil
2 portobello mushrooms, skins peeled off & stems removed
1 minced clove garlic
1/4 cup olive oil
1/4 cup coconut aminos
2 tbsp tamari
2 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tsp smoked paprika
1/2 tsp chili power
1/4 cup vegan feta, I used Violife
1 tsp lemon juice
1 tsp fresh chopped dill
2 toasted burgers buns
Pre-heat oven to 350f. Lay out the peppers on a baking sheet, add the oil & salt. Mix well and roast for 20-25minutes. Then let cool, peel off the skins & add the peppers, almonds, garlic, vinegar, paprika, cayenne and oil to a food processor. Turn on high until chunky, spreadable texture forms.
Meanwhile, add the mushrooms to a ziplock bag with the garlic, oil, coconut aminos, tamari, vinegar, maple syrup, chili powder, paprika & black pepper. Let marinate for 15-20minutes. Then fry in a pan over medium heat, for 7 minutes, then flipping, cook another 7 minutes and on the last 4 minutes covering with a lid.
In a bowl mix the feta with lemon & dill.
Build your burgers, by layering on Romesco, arugula, mushroom and feta between the bread and ENJOY YOUR FACE OFF!!!!!!
For more epic recipes be sure to check out my cookbook: Vegan Buddha Bowls where ever books are sold.