vegan portobello burger gourmet This is one post that is guaranteed to have you salivating as it’s juicy, flavorful, colorful, savory and sinfully good for you!

It’s a gloomy Los Angeles day as rain is on its way (yay, the plants are really craving it)! So to savor the dry coastal land I went on a morning hike with wonderful friends! At the end of our hike one of my friends suggested it was the perfect kind of day to get some work and baking done, I agreed but instead of baking I told her my master plan for savory delights  that have been marinating since last night. I was very tired before heading off to bed last night but I took 10 minutes extra and pushed myself to whip together a quick marinade  for the mushrooms and chopped the sweet potatoes to make the assembly today quick and easy. 

I find doing just a few minutes of prep the night before helps me stay focused on eating food before vegan portobello burger love-fed it spoils, it also ensures I don’t eat out too much and always guarantees a satisfying experience. I must admit that prepping meals the night before has been a newly adopted trick of mine since returning back from Michigan, I suspect this will come in handy once baby is born. I noticed that the host I was staying with would plan ahead the meal for the night and this inspired me to plan ahead a little more which I’m finding creates much more thoughtful meals as opposed to just opening up the fridge and whipping something up. I often leave something out when I don’t think ahead about it. However, not today, today I assembled this meal in my mind before assembling it on the plate. From color to flavors and texture I made sure each element was in place to create a palate pleasing experience. My trick was that little extra prep the night before that enabled a successful execution. 

christina love-fed vegan portobello burger Wether you prep the night before or not you will find that this meal doesn’t take long to throw together. I recommend seeking out the most delicious bun you can find or if you are avoiding carbs wrap this in some tenderly gorgeous butter lettuce. This is one of those dishes that anyone will love regardless of the diet they follow and if you’re like me and haven’t eaten a burger in eons then this will be one nostalgic (but even better) bite after another. I can guarantee juices dripping down your wrist & chin too! 

Grab a towel, bib or napkin and enjoy!  vegan portobello juicy


*As much as I would love to have been the one to make this gorgeous pretzel bun I simply couldn’t have done as good of a job as 3 Square/Rockenwagner bakery on Abbot Kinney in Venice. Fortunate to live one block behind them I sent Alex to pick two buns up so we could properly contain all of the juice this sandwich offered. I recommend a soft yet sturdy bun that you toast lightly before serving.*


Vegan Portobello Pretzel Burger Feast for Two!
For the Burgers
  1. 2 portobellos
  2. 1/4 cup evo
  3. 2 1/2 tbsp balsamic vinegar
  4. 1 tbsp stone ground mustard
  5. 1 tsp pink sea salt
  6. 1 tsp black pepper
  7. 1 tsp red chili flakes
  8. 2 sturdy buns
For the fries
  1. 2 sweet potatoes
  2. 1 1/2 tbsp coconut oil
  3. 1 tsp red chili flakes
  4. 1 tsp pink sea salt
  5. 1 tsp black pepper
  6. 1 tsp paprika
  7. Optional Burger Toppings that take your sandwich to the next level of yumm!
  8. dairy free cheese (I use Lissanati almond base cheese)
  9. pickles
  10. yellow bell peppers
  11. lettuce
  12. beefsteak tomato
  13. stone ground mustard
  14. veganaise
  15. ketchup (I love Annies Organic)
  1. Make the marinade for the mushrooms
  2. In a medium bowl combine all burger ingredients except for mushrooms to the bowl and whisk. Rinse and remove the stem of your mushrooms and place them in the bowl.
  3. Spoon the marinade onto of and around the mushroom cap.
  4. Cover and place bowl in fridge overnight or for at least 20 minutes.
  5. In a foil lined broiling pan place in oven to broil for 15 minutes during the last 5 minutes add the cheese.
  6. Preheat oven to 500
  7. Scrub and cut sweet potatoes into 1/4 thick strips
  8. In a ziplock bag add in the strips along with all remaining ingredients and swoosh around for several minutes or until well coated.
  9. Line a baking sheet with parchment paper and spread fried out evenly onto pan ensuring that they are not overlapping.
  10. Cooking for 10 minutes on one side and then flip to cook for another 10.
  11. Allow to cool for 3-5 minutes and serve in individual ramekins.
  1. Toast the buns for 3 minutes
  2. Spread the veganaise, mayo and ketchup on the top bun and place the portobello on the bottom bun.
  3. Add the lettuce to the top bun followed by the tomato, pepper and pickles.
  4. Enjoy!