Vegan & Gluten-Free
Serves 2
1 Beefsteak tomato, sliced thick
1/2 cup leafy greens (baby spinach and arugula shown)
guacamole
cashew cheese
grilled portobello mushrooms
Mushrooms
Ingredients
4 portobello mushrooms
1 Tbsp. olive oil
Salt and pepper
Sesame seeds, optional
Instructions
Preheat oven to 450 degrees.
Remove the gills from the mushroom. Brush mushrooms with olive oil and sprinkle with salt.
Roast for 10-12 minutes until mushrooms are tender.
Cashew Cheese
Cashew Ingredients
1/2 cup cashews soaked in 1.5 cups of water for at least 1 hour.
1 tsp. lemon juice
1/4 tsp. salt
dash black pepper
2 Tbsp. water
Instructions
Soak, drain, and rinse cashews.
Place in a food processor or blender along with lemon juice and salt.
Pulse or blend for a minute to combine ingredients.
Add water and process until completely smooth, about 3 minutes.
Guacamole
Ingredients
1 avocado, seeded and peeled
1/2 Tbsp. lemon juice
1 clove garlic, crushed
1/4 tomato, finely chopped
2 Tbsp. onion, finely chopped
Salt to taste
Instructions
Mash avocado with a fork and mix in lemon juice and garlic.
Stir in remaining ingredients and set aside.
Burger Assembly
Stack guacamole, sliced tomato, greens, and cashew cheese on one of the mushroom buns.
Top with another mushroom bun.
Sprinkle sesame seeds over the top as desired.
Serve immediately.
