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Grilled Portobello Burgers

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Grilled Portobello Burgers -- Epicurean VeganPortobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.

INGREDIENTS:
3-4 portobello caps, rinsed and patted dry
2 Tbs olive oil
1 Tbs balsamic vinegar
1/4 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Red onion slices
Burger buns
8-10 basil leaves
Sliced tomato

DIRECTIONS:
The recipe didn’t specify how hot to heat the grill, so to be safe, we set it on the low side. While that’s heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil:

Grilled Portobello Burgers -- Epicurean Vegan

At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2  minutes of grilling, add the buns and toast them.

To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Grilled Portobello Burgers -- Epicurean Vegan

Grilled Portobello Burgers
 
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Portobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.
Author:
Ingredients
  • 3-4 portobello caps, rinsed and patted dry
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • ¼ tsp sugar
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Red onion slices
  • Burger buns
  • 8-10 basil leaves
  • Sliced tomato
Directions
  1. The recipe didn't specify how hot to heat the grill, so to be safe, we set it on the low side. While that's heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil.
  2. At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2 minutes of grilling, add the buns and toast them.
  3. To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Marinated and Grilled Field Roast with Baked Fries

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Marinated and Grilled Field Roast with Baked Fries -- Epicurean VeganIf you haven’t tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can’t go wrong, especially when you’re also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat—real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.

INGREDIENTS:
1 Field Roast Stuffed Celebration Roast
Marinade:
1/2 C balsamic vinegar
2 Tbs ume-plum vinegar
1 Tbs rice vinegar
1 Tbs minced garlic
1/8 C olive oil
1/4 C water
Salt and pepper, to taste
Potatoes:
3-4 sweet potatoes and/or russet potatoes
olive oil
Salt, pepper, and cumin

DIRECTIONS:
Slice the Field Roast into about 8 slices.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you’re not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.

Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents—or however you’d like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Serve the slices on their own, or as “hamburgers.” Enjoy!

Marinated and Grilled Field Roast with Baked Fries
 
Print
If you haven't tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can't go wrong, especially when you're also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat---real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.
Author:
Ingredients
  • 1 Field Roast Stuffed Celebration Roast
  • Marinade:
  • ½ C balsamic vinegar
  • 2 Tbs ume-plum vinegar
  • 1 Tbs rice vinegar
  • 1 Tbs minced garlic
  • ⅛ C olive oil
  • ¼ C water
  • Salt and pepper, to taste
  • Potatoes:
  • 3-4 sweet potatoes and/or russet potatoes
  • olive oil
  • Salt, pepper, and cumin
Directions
  1. Slice the Field Roast into about 8 slices.
  2. Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you're not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.
  3. Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents---or however you'd like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.
  4. Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.
  5. Serve the slices on their own, or as "hamburgers." Enjoy!

Grilled Vegetable Fajitas

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Grilled Vegetable Fajitas -- Epicurean VeganIt’s that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I’ll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

INGREDIENTS:
2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
1/4 C olive oil
1/8 C red wine vinegar
1/8 C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
1/2 tsp garlic salt
1/4 tsp black pepper
1 tsp cumin

DIRECTIONS:
Using a large Zip-loc bag, or bowl, combine all of the vegetables.

Grilled Vegetable Fajitas -- Epicurean Vegan

In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.

Grilled Vegetable Fajitas -- Epicurean VeganOn a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Grilled Vegetable Fajitas -- Epicurean Vegan

Grilled Vegetable Fajitas
 
Print
It's that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I'll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!
Author:
Ingredients
  • 2 bell peppers, sliced
  • 1 large onion, sliced into strips
  • 1 medium zucchini, julienned
  • 2 avocados, diced
  • 1-1/2 C vegan cheese, shredded
  • Tofutti sour cream
  • Salsa
  • Fresh cilantro
  • 6 flour tortillas
  • Marinade:
  • ¼ C olive oil
  • ⅛ C red wine vinegar
  • ⅛ C lime juice
  • 1 tsp dried oregano
  • 1 tsp Ancho chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • 1 tsp cumin
Directions
  1. Using a large Zip-loc bag, or bowl, combine all of the vegetables.
  2. In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.
  3. On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

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