We live in a two bedroom townhouse, and yes, it feels like we’re walking all over each other, but for several reasons we’re here for a few more years. We moved in between my last two law school finals three weeks before Turbo was born 5+ years ago with the intent to move in 3-5 years. Oops.
That said, my air conditioner is original (1980) and the design of our home makes circulation abysmal. We’re also sort of
cheap frugal, which translates into not running the A/C, thus making stove and oven use problematic. Somehow, the heat from those permeate our house within seconds, but the A/C can take all day to cool this place down – go figure.
And now that you have my HVAC history, you will understand why many of my upcoming posts have everything to do with our grill or outdoor cooking or un-cooking. On any given hot day, you might find a Crock Pot or a rice cooker going on the back deck, or the grill fired up to bake bread, grill pineapple, make pizza, cook up fajita veggies, or even make cobbler.
And, since vegan grilling seems to be an undiscovered art, I’m on my way to discover it. We’ve already covered some of the best vegan burgers on the planet, but they’re fussy and I don’t have time for fussy this summer. I need quick – super quick. And I need something that omnivore company can try without needing to go looking for bacon.
Enter the Grilled Portabello Mushroom Burger. Or is it Portabella? Nobody seems to agree, so we’ll not worry about it. Just eat it. It’s hearty, and meaty, and not trying to pretend it’s something else. Matt found the recipe and I veganized it, which didn’t take much effort. After three tries we still love them. Matt’s brave parents even ate them without complaint and confessed to liking them! So feel free to head to your cousin’s 4th of July barbeque with these in tow, and I promise even the most die-hard meat-eaters will look enviously in your direction. (And sorry the pictures are lousy – these deserve so, so much better.)
Grilled Portabello Mushroom Burgers, Veganized!
- 2 tablespoons brown spicy mustard
- 3 tablespoons balsamic vinegar
- 1/2 cup olive oil (probably optional, but use 1-2 T, then add water to 1/2 c, then emulsify)
- 1 teaspoon Real salt (local first!)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 4 portobello mushroom caps
- 1/2 cup vegan mayo
- Loaf of Somer’s Seeded Sandwich bread, sliced 1/2 -3/4″ thick – see modifications below
- 1 red onion, sliced thin
- Lettuce – enough leaves to make it count
- 1 tomato, sliced thin
- Any other tasty veggies – roasted red pepper, sprouts, cukes – all would be tasty
Combine mustard, vinegar, oil or oil and water mixture. salt, pepper and hot sauce in blender, and whiz up until combined, Reserve two tablespoons of marinade and set aside. Place caps into a baking dish and pour remaining marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours, but 15 minutes will do.
Remove the portobellos from marinade and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side – longer if mushrooms are super fresh, fat and juicy.
In a medium bowl combine 1/2 cup vegan mayo and the 2 tablespoons of reserved marinade.
Spread the flavored mayonnaise onto sliced bread and top with portobellos. Serve with sliced onion, lettuce and tomato.It will drip and be soggy, so lean over and keep a napkin handy!
Makes 2-9×5 loaves, a bit squat, but that’s okay. And seriously, this bread is so fast that it’s faster to make than to go to the store, especially with three kids! And cheaper since I don’t buy anything else…
Quick Sandwich Loaf
- 4 C. whole wheat flour (I grind organic hard white wheat pretty fine, which keeps it light)
- 2 C. unbleached organic all-purpose flour
- Scant 1 T. active dry yeast
- 2 heaped t. Real salt
- 2 2/3 C. warm water
- 3 T. vital wheat gluten (extra to make up for all-purpose flour instead of bread flour)