Vegan Burger’licious

Every now and then I like to cool my jets, give my digestion a break, and take a vegan day to let my body catch up. Digestion is hard. Super hard on our bodies, and even harder on super sick bodies. When my kid would go down for the count, food was the last thing he ever wanted. It was stressful watching him go days without so much burgerfitnessas bite. So we seriously value food around here. Today so many of us are fighting swollen bellies, chronic illness, allergies…and medical science and nutrition seem to be finally coming together to scream at us that it is literally all coming down to what you stuff in to your pipes. The old adage, “An apple a day keeps the doctor away,” -that is probably still pretty good advice.

With that being said, let me introduce you to my own vegan recipe that is bun-less & meatless, but insanely delicious. Don’t be sad meatlovers, you can still make this by slapping a big thick patty from the grill between these port’a’buns.

To make the recipe exactly as pictured, your going to need some things. Here’s your shopping list:

  1. Large portabella mushrooms (these are your buns-get plenty tops & bottoms!)

2. Veggie Patties. I super “heart” Hilary’s World’s Best Veggie Burger. They really are                the best.


3. Leafy greens, tomatoes, pickles, purple onions, your own condiment choices…(I make           my own Aioli mayo. I’ll post that recipe below too).

4. Earth Balance Vegan Soy free buttery spread

5. Coconut oil

6. Bragg’s Nutritional Yeast

7. A few packages of Polenta, parmesan cheese, chives

8. Carrots, thyme seasoning, and Luciano’s Fig & Walnut Balsamic Vinaigrette


Cut stems off and scrub portabellas clean. Add a few knife slices of Earth Balance spread and sprinkle on nutritional yeast to underbelly of shrooms. Place flat side up on a baking sheet or pizza stone in the oven at 375 for approximately 25 minutes or until soft.

Meanwhile, get your carrots washed and ready. Place in large cast iron skillet, add in Earth Balance spread and saute on medium low until just under a crisp. When the carrots are softened to your desire, sprinkle with thyme seasoning and add in balsamic vinegar to finish. Keep at a low simmer.

Heat oven to 400 and grease a large baking sheet. Thickly slice your polenta into “french fry” sized shapes. Arrange in single file on sheet, sprinkle with salt and pepper, and nutritional yeast. Bake for approximately 30-40 minutes or until edges begin to crisp. Once done, sprinkle with parmesan cheese & chives to finish.

In a large skillet, heat a few tablespoons of coconut oil on medium high. When skillet is ready, add in veggie patties and cook until done (5 minutes per side thawed, 10 minutes per side frozen).

Arrange shrooms on plate, add condiments, veggie patties, and burger veggies, garnish with carrots and polenta fries on the side. Enjoy!

If you would like to make your own mayo or aioli, give this a try:

2 large eggs

1 cup of olive oil

2 garlic cloves

1 tsp of dry mustard or 1 tbls of dijon mustard

salt & pepper

1 dash of apple cidar vinegar

1 tsp of lemon juice

1 tsp of honey

Blend all ingredients together to stiff peaks. Adjust ingredients to taste-adding in more or less of each until you reach the consistency of mayo. Chill in fridge.





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