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Vegan BBQ – Charred portabello burgers


In this vegan bbq 101 recipe we marinate meaty portobello mushrooms. Grill corn on the cob for an epic salsa and serve charred spuds with a sriracha mayo! Veg on the bbq is also a great way to use up any leftover veg and make it delicious

40 minutes

Serves 3

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Ingredients
 

  • Ingredients;
  • 2 Large Portobello mushrooms
  • 150 g Aubergine – approx half a medium aubergine
  • 4 corn on the cob
  • 250 g of cooked potato
  • 150 g cooked carrots
  • 1 Red onion
  • ½ tsp paprika
  • 2 burger buns – optional
  • For salsa;
  • 2 of the above corn on the cob when grilled
  • 1 ripe avocado
  • 10 cherry tomatoes
  • 2 limes
  • 3 stalks fresh Coriander
  • 2 scallions or 1 large
  • Mushroom marinade;
  • 2 cloves garlic
  • ½ Tbsp dried oregano
  • ½ Tbsp dried mixed herbs
  • 2 tbsp wholegrain mustard/dijon
  • 50 ml Balsamic – 6 Tbsp
  • 3 tbsp Tamari
  • 4 Tbsp Oil
  • Pinch Salt
  • Pinch freshly ground black pepper

Instructions
 

  • For the marinade simply blend everything in a food processor/ blender or peel and finely chop the garlic and whisk all the ingredients together. Slice the aubergine into circles approx ½ -1 cm thick (about 4-5 slices) Peel and quarter the red onion.
  • Cover mushrooms,aubergine and onion with marinade and leave aside for 30 mins or overnight to absorb all the flavours of the marinade. Rubbing the marinade into the mushrooms and aubergine.
  • If cooking potatoes and carrots, simply par boil until cooked through but not falling apart and allow to cool. Whole new and baby potatoes are great for the bbq.
  • If using frozen corn, to defrost, boil for a few minutes, or pop in with the potatoes. Allow to cool after cooking.
  • Toss the corn in a little olive oil and a small pinch of salt and paprika, rubbing it evenly all over. Toss the rest of the veg in a little olive oil and a small pinch of salt.
  • The mushrooms take the longest to cook so you can put those on the BBQ first. At the same time cook 2 corn on the cob first so you can make your salsa. Cook on all 4 sides for 2-3 mins until nicely charred all over, remove from the bbq. Cook the mushrooms for approx 5 mins per size (depending on how big your portobellos are) or until the mushroom starts to soften and reduce slightly so you can flatten it.
  • When the mushrooms are halfway cooked add the aubergine, red onion,last 2 corn on the cob, carrots and potatoes to the bbq. To cook the mushroom and aubergine; cook pressing down with a spatula a few times so they get nicely charred. The aubergine slices will take 2-3 minutes per side. Cook the potatoes, last 2 corn on the cob, carrots and onions 2-3 minutes per side until nicely charred.
  • While the veg is cooking time to make the salsa. To remove the grilled corn from 2 of the cobs, stand it on its base and carefully run a sharp knife the side of the core on all sides , removing the corn, destone and roughly chop the avocado, chop the tomatoes into quarters, finely chop the coriander leaves and stalks, slice scallions, mix all together in a bowl with the juice of both limes and a pinch salt and freshly ground black pepper.
  • To serve your delicious bbq you can eat as is, or optionally slice the grilled mushrooms and serve on a bun with the aubergine, some grilled onion and your favourite burger toppings. We also like to mix some sriracha sauce with vegan mayo as a great dip for the potatoes and corn! Enjoy!
  • * We like to sprinkle dried ground chilli on our grilled corn and a squeeze of lime if you like to spice things up!

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