8.25.14

We apologize to everyone who is reading this story at their desk on a Monday morning, suddenly craving a burger to pair with their coffee or green juice. This scrumptious-looking vegan recipe symbolizes everything Tara is about: heightened well-being with no sacrifices and a totally laid-back attitude.

We love Tara’s new book for all those reasons. It’s full of easy, beautiful, accessible ideas for lowering stress, incorporating meditation, yoga, and better breathing into everyday life, as well as incredible recipes like this one that Tara cooks at home on a regular basis (wait til you see the desserts.) Here’s Tara with a little more on the recipe. Stay tuned for the book’s launch later this fall!

This portobello burger is hearty, sweet and savory. I have made these for a lot of people and have shared some of the information about how I get all the spice and flavor, but until now I haven’t revealed everything because I like the burgers to be special and surprising. I’m psyched to share my secrets here with you, and I hope you enjoy them as much as I do.

Portobello Burger Heaven
Serves 1

Ingredients

1 Tbsp olive oil
pinch of sea salt
1 portobello mushroom
1/4 tomato, sliced
1/2 orange or red bell pepper, sliced
1 1/2 tsp maple syrup
bun
for garnish: pickles, kale, organic ketchup, and Dijon mustard

Directions

Preheat the oven to 350 degrees Fahrenheit. Drizzle the olive oil and salt on the portobello. Dip the portobello in the maple syrup.

Place portobello on a cookie sheet and bake it for 10 minutes. Put the tomato slice and pepper on top of the portobello and bake for another 15 minutes.
Toast the bun in the oven for 5 minutes, if desired.

Remove everything from the oven and assemble the burger, garnishing with pickles, kale, ketchup, and Dijon mustard as desired.

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Leave A Comment

  1. Delicious! Maybe I’ll make this for my meat-eating boyfriend and hopes he doesn’t realize it’s totally vegan!

    • We literally laughed out loud at this, Aimee – hope he loves it, whether you fool him or not!

      The Chalkboard | 08.26.2014 | Reply


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