My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Portobello's

Portobello Burgers and Potato Salad

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I do believe I am out of my cooking slump! How did this happen? I fired up my grill. (Not to be confused with gorilla, my 3 year old was disappointed when he learned I was going to the grill when he thought he heard gorilla.)  

My husband and I used to grill A LOT! In fact, he is known for his grilling abilities in some circles. When we went plant-based last year we pretty much gave up grilling, until now. These Portobello Burgers and veggies were my first attempt at plant-based grilling. I can tell you it is quite a different experience, but I’ll keep those details to myself because I get somewhat disgusted when I think about actually cooking animal flesh.

Portobello Burgers 

Ingredients 

  • 2 Tbsp Braggs Liquid Aminos
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Agave
  • 1/2 c. water
  • Portobello’s (I pick bun size portobellos, one per person)

Do

  1. Mix all ingredients for the marinade in a large bowl or shallow making dish. Other spices can be added and ingredients can be doubled.
  2. Remove stems from portobello’s then rinse and carefully dry with a paper towel or cloth. 
  3. Place portobello’s in marinade to 20 to 30 minutes, flipping half through. 
  4. Place on a hot grill, check them after 10 minutes, then flip and cook for an additional 5 to 10 minutes. (I needed to cook mine a little longer but my grill wasn’t hot enough.

Serve

I served these Portobello Burger’s with grilled red bell peppers and grilled onions on gluten-free buns (that were also put on the grill) and a side of Potato Salad. My husband had his burger with barbecue sauce but you could add your favorite toppings. 

These burgers could be cooked in the oven instead of the grill but it is too hot for that here. I told my husband if I turn on the over there had better be cookies involved!

Potato Salad

Ingredients

  • Potatoes ( I used 4 large New Potatoes but you could use a different variety)
  • 1 large pickle, diced
  • 1/2 to 1 medium onion, diced (optional)
  • 1/4 cup vegan mayo
  • 1 Tbsp yellow mustard (this can be omitted or decreased if you don’t like a really mustard-y tasting salad)
  • 1/4 cup almond milk (to get a creamer texture)
  • salt and pepper to taste

Do

  1. Bake potatoes until soft then let cool enough to be handled. I left the skins on. You could boil these instead of baking them.
  2. Mash the potatoes until they are close to the texture you like. I grew up eating smooth and creamy potato salad but I prefer it with more texture. 
  3. Add diced pickle and onion and gently fold into potatoes. 
  4. Add mayo and mustard. You could add more mayo but I’m not a big fan of the flavor or the added fat.
  5. I added 1/4 cup of almost milk to get a slightly creamer consistency. Some varieties of potatoes may be creamy enough without adding the milk.
  6. Lastly, add salt and pepper to taste.

Serve

This potato salad is great when it is a little warm and just made but equally good cold. You could add garlic, paprika, or any number of different spices. It makes a great potluck dish and is much better for you than it’s non-vegan counterpart. 

I ate this meal with a spinach-strawberry-pineapple  salad, YUM! Most of my salad was confiscated by my 3 year old who loves to eat “leaves”.

Are you a Plant-Based Griller? What are your favorite things to grill?