Vegan Teriyaki Portobello Burgers
We’re going thru effortless lunch concepts, and one of my favorites, is this vegan Teriyaki Portobello Burgers! I’ve tried a handful of portobello concepts and sadly any of them fell flat. That being said, years ago I was curious to explore one that really delivered in terms of flavor and texture, and the vegan Teriyaki Burgers were born!
While the ingredient list may appear long, many of the components are kitchen staples and it truly packs on the flavor for this recipe.
What’s great about this recipe, is that it’s quick and easy, veggie packed, has multiple textures, has a hit of sweet, a hint of heat, it’s perfect for any season, can easily be made in bulk, you can skip the bun and turn this into a salad if desired, it has aesthetic appeal, could be made into mini sliders, and is just my favorite portobello concept!
If you love all things portobellos or just veggie burgers that pack flavor, you have to try this recipe for vegan Teriyaki Portobello Burgers!
Why this recipe is great:
Easy
Affordable
Sweet
Spicy
Multiple textures
Aesthetic appeal
Perf for any season!
Vegan Teriyaki Portobello Sandwiches
- Total Time: 40 minutes
- Yield: 2-4 1x
Ingredients
Marinade:
- 1/3 cup soy sauce
- 2 tsp liquid smoke
- 1 tbs vegan Worcestershire
- 2 tsp fresh ginger
- 1/2 cup pineapple juice (from can)
- 1/2 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tsp corn starch
Toppings:
- 4 slices pineapple
- 1 jalapeno, thinly sliced
- 1/2 cup red cabbage, sliced
- 1/2 cup Napa or white cabbage, sliced
- 1/2 squeeze lime juice
- A few sprigs of Cilantro
Other:
- 2 buns
- 4 portobello mushrooms
Instructions
- Combine all of the marinade ingredients in a small shallow dish. Whisk until smooth.
- Wash and remove mushroom stems. Soak mushrooms in sauce for 30 minutes. You can always soak for longer, but I find they lose texture the longer they sit.
- Make the topping: Combine the shredded cabbage, jalapeno, and lime juice in a dish. Toss and coat.
- Heat a pan on med/high heat. Throw the mushrooms on and cook for roughly 5 mins on each side. Don’t throw away the residual marinade. Ideally you want to cook them with the stem side facing up as they’ll hold their shape better and be less flat). Repeat with all the mushrooms and set aside.
- In that same pan throw the pineapples. Take top with excess marinade and combine it with the corn starch. Whisk until smooth and pour over the cooked pineapple. The sauce will thicken. Remove from heat and prep your sandwich.
- Assembly: Top buns with mushrooms, pineapple, jalapeño cabbage slaw, and garnish with cilantro! If not ready to eat asap, wait to assemble as the mushrooms can soak the bread if left for a long time. You can also drain the mushroom over paper towels to mitigate the possibility of a soggy bottom bun!
Notes
I like to use two mushrooms for each burger, you’re welcome to use1!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mushroom Burger
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 1
