This recipe was originally published on December 5, 2014.
Sometimes I come home at 9 and dread having to start peeling, chopping, and cooking all those vegetables into 3 different types of dishes (one grain, one protein, one vegetable side). Thankfully, a vegan burger is one of the easiest, quickest and most satisfying meals to throw together on a busy weeknight! For this juicy vegan burger, I Stuffed Portobello mushroom caps with black bean and quinoa mix–this stuffing works as a patty on its own, but the cap holds everything for beautiful presentation and adds that rich mushroom-y texture and taste. It looks and tastes amazing but takes just a few simple ingredients and steps. For my fixings I added a kale leaf, avocado slices, some fresh chopped dill, ketchup and a drizzle of tahini all on top of a San Francisco roll from the farmer’s market–heaven!
Black Bean and Quinoa Stuffed Portobello Burgers
3 portobello caps
1 can black beans, rinsed well and drained
3/4 cup cooked quinoa (I used rainbow)
1/2 small carrot, chopped fine
2 tsp olive oil, plus more for drizzling
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp garlic powder
Salt and fresh black pepper to taste
The fixings: buns, onions, greens (I used kale), tomato, avocado, ketchup, and a drizzle of tahini
1. Heat oven to 400 degrees F. In a blender or food processor, process the beans, carrots, olive oil, spices, and salt until thoroughly mixed and a dough forms.
2. Add cooked quinoa and combine. Adjust seasoning as needed.
3. On a baking sheet, lay the portobello caps. Spoon the stuffing mixture into the caps, pressing down firmly. Bake for 20 minutes.
4. Assemble over a bun, add the mushroom, greens, avocado slices, tomato, ketchup, drizzle of tahini, any herbs (fresh chopped dill or dried oregano). Enjoy!
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Photo: Peaceful Dumpling
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