Looking to become plant-based, but don’t know where to start? Embracing plant-based can be as easy as incorporating one plant-based meal into your day. A plant-based diet can help reduce your risk of a list of body ailments and increase your stamina, energy levels and metabolism. Start with replacing one meal a week with a plant-based dish. You will be amazed by how good you feel.
Listen, you do not have to be vegetarian or vegan to live a healthy life. In fact, both of those eating patterns take some work to ensure you are getting all of the nutrients you need (vegans have to be mindful of protein, vitamin B-12, iron, vitamin D, choline, zinc and calcium levels). It’s important to know, you don’t have to restrict what you love in order to be healthy.
We know many of you love meat and are not entirely wanting to give it up. If you love meat, then continue to eat what you enjoy. However, try to purchase wild-caught seafood, organic poultry and grass-fed beef. Animals fed more grains tend to have higher fat levels and reduce omega-3 content than some organic meat and poultry.
Mushrooms are known to be swapped out for steak and chicken because of the tender and moist texture. The Balsamic Portobello Mushroom Burger will have you shocked by how good the mushrooms taste. Start with this inspired mushroom burger and experience the multiple flavors of a plant-based burger. It has a sweet and savory taste. The balsamic vinegar adds a velvety texture and explodes with tantalizing aromas. This vegan burger will leave you wanting more and is a great introduction to plant-based foods.
Mushrooms can benefit the body by providing B vitamins, riboflavin, niacin, iron and pantothenic acid. They are known to protect heart health, contribute to a healthy digestive system and the iron content helps to enhance the formation of red blood cells.
Portobello mushroom marinade
- ¼ c balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp grade A maple syrup
- 3 large garlic cloves (minced)
- ¼ tsp kosher salt
- ¼ tsp ground pepper (freshly ground)
- 4 whole portobello mushrooms (stems removed; scrubbed clean)
- 1 large sweet yellow onion (diced)
- 2 tbsp olive oil
- ¼ tsp kosher salt
- ¼ c apple cider vinegar
- 1 c vegan mayo
- 2 tbsp spicy brown mustard
- 3 tbsp agave
- ¼ tsp celery seed
- ½ tsp kosher salt
- 4 c shredded veggies (carrots, broccoli slaw, red & green cabbage, etc.)
- 4 soft pretzel burger buns
- 2 c sweet baby lettuces
- Preheat oven to 425°F.
- In a small bowl, whisk together balsamic vinegar, dijon mustard, maple syrup, garlic, salt and pepper.
- Place portobellos in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes.
- Place mushrooms onto a foiled lined sheet and roast for 10 minutes. Drain liquid from the pan, flip mushrooms and continue to roast for 10 additional minutes.
- In a skillet, heat 2 tbsp of olive oil over medium heat until oil is shimmering. Add onions and stir to coat with oil. Spread onions evenly in the pan and cook on low-medium heat for 35-40 minutes until browned. Sprinkle with salt and remove onions from pan.
- Mix shredded veggies. In a small bowl, combine apple cider vinegar, mayo, mustard, agave, celery seed, and salt. Toss veggies with slaw dressing.
- To serve, slice open a pretzel bun. Layer sweet baby lettuces and portobello mushroom on top of the bottom bun. Top portobello mushroom with slaw and caramelized onions. Enjoy!