Today was my first attempt at a recipe from that titan of vegan cookbooks, Veganomicon.
The book, written by the creators of the blog Post Punk Kitchen, is a serious treasure trove of vegan recipes and, best of all, doesn’t heavily rely on soy “meat” and “cheese” products.
I was a little intimidated after hefting it up the stairs to my apartment (it’s heavy! Think Joy of Cooking girth), but was happy to discover dozens of recipes I can’t wait to try. Veganomicon‘s portobello burgers were first on my list and were they ever worth it. Pair these savory portobello burgers with crispy fries* and even the most dedicated carnivore won’t turn one down (take it from someone who used to have trouble passing the Dupont Circle Five Guys).
Roasted Portobello Burgers, adapted from Veganomicon
- 1/2 cup cooking wine
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 2 large portobello caps
- Whole-wheat buns
1. Combine all the ingredients for the marinade in a glass pie plate or small casserole. Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool. Preheat the oven to 400 degrees Fahrenheit and marinate for about 20 minutes.
2. Cover with aluminum foil and bake for 30 minutes.
3. Remove the foil and flip the caps over with tongs (or, if you don’t have them, a spatula), and cook, uncovered, for another 10 minutes.
4. Place each portobello on a whole wheat bun and add lettuce, tomato and avocado. (Veganomicon recommends adding Vegenaise, but I think plain mayo is one of the world’s worst inventions, so I left it off. There is plenty of marinade sauce from the portobellos, so the burger won’t seem dry if you’re also anti-mayo!)
*Want fries with that? I followed this recipe, although I used a Yukon Gold potato rather than a sweet potato, which seemed to need less baking time (you can tell my fries were slightly singed).
Soundtrack: The soundtrack to Amélie