Vegan Guacamole Burgers
For this open-faced “burger” recipe, a Portobello mushroom is your “bun” and the “meat” is tempeh. Makes 4 burgers.
3 ripe avocados
1/2 cup cilantro
Juice of 2 lemons or limes
2 Tbsp organic olive oil
1/2 tsp Cayenne pepper (more or less depending on how spicy you like it)
1 diced tomato
1 garlic clove (or red onion)
Salt and pepper to taste
Mash the avocados, add garlic (crushed or minced), lemon, olive oil, chopped cilantro,
and remaining ingredients.
1 block of organic tempeh (sliced in half and then in thirds—you want to slice it in
squares like a piece of bread)
1/4 cup cilantro
1 Tbsp coconut oil (or olive oil)
1/2 tsp chili flakes
Pinch of salt
Marinate tempeh on a plate with all ingredients on top for 10—15 minutes. Grill on high for 15 minutes, or until golden brown on both sides.
4 Portobello mushrooms (1 per burger, served open-faced)
Grill on high for 10-15 minutes or until cooked.Place grilled tempeh onto Portobello “bun”, add guacamole, and garnish with cilantro.
Recipe from well + GOOD
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