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Who says vegans can’t grill?

I think it’s a requirement that all fathers grill on Fathers Dayit’s in their blood. Some would also argue that it’s in their blood to eat meat- but I beg to differ. Grilling, one of America’s favorite past-times, can be as cruelty free as fuzzy slippers (rock on faux fur!). It can also be as hard core as smashing cans on your forehead- you choose.

So last Sunday we enjoyed some back yard vegan grilling while celebrating the awesomeness of my husband. My son was fascinated by fire (another thing that’s “in their blood”) and I had to wrangle him a few times. Luckily he is easily distracted by bubbles, so it wasn’t too challenging.

The best part of course was enjoying a dinner outside. Never mind that it takes forever to set up- bringing all of your dinnerware outside while shooing away the pets- back yard dinners is what makes summer, well,  SUMMER. It’s totally worth all the hassle and extra cleanup. Throw in a kiddie pool, and you have an EVENT. It’s days like those that I relish most.

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So anyway, about these KILLER vegan burgers (no pun intended), they were absolutely delicious! The inspiration for this recipe came from surfing around on the web for burger toppings; we have been grilling portobello mushrooms for years and I wanted something different to top it with. That’s when I stumbled across the idea for peach toppings, score! However, the recipes I found lacked one key ingredient though:

BBQ SAUCE!

Personally, I’m a BBQ sauce person. Actually, I like my BBQ sauce with a side of fries or tofu nuggs. Some like the mustard base, some like the ketchup base, or the molasses base…but I like it ALL.

So I bathed my mushrooms in BBQ- totally worked with the peaches! Mmmm! We of course filled our table with a lovely assortment of grilled veg, like eggplant, asparagus, and yellow squash. We also cut up some sweet potatoes, tossed them in oil, and baked them for a half hour. It was so yummy I needed a toothpick afterwards.

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It was most definitely a day (and dinner) to remember. While there are plenty of holidays that seems like they only exist to sell more cards and merch, Father’s Day is one of those holidays that I’m glad is around. It’s a day that not only honors fab dads, but also honors our need to connect to the summer season, and allows us to just chill-the-hell-out for a day.

Now that’s what I call a holiday.

I hope everyone had a beautiful and awesome Fathers Day!

Portobello and Peach Burgers

Ingredients:

  • 8 large portobello mushroom caps, stems removed
  • 1/4 C sunflower oil
  • 2 C BBQ sauce
  • 5 peaches, pits removed and halved
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1-2 tsp herbs de province
  • salt and pepper
  • Burger buns

Directions:

  1. Heat grill. Brush your portobello mushrooms with sunflower oil, and place on grill.
  2. Place peaches face down on grill.
  3. Cook mushrooms for 2-4 minutes on each side, brushing generously with BBQ sauce each time you flip them.
  4. Cook peaches until soft. Remove from grill and slice.
  5. Continue to turn the mushrooms until they are soft (they will shrink in size).
  6. *Meanwhile, in a small frying pan, cook onions, garlic, herbs de province, salt, and pepper in coconut oil until soft (you can also do this prior to grilling, or have a helper do this while you are grilling!)
  7. Remove mushrooms from grill. Top with peaches and onions.

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Portobello and Peach Burgers
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Ingredients
  1. 8 large portobello mushroom caps, stems removed
  2. 1/4 C sunflower oil
  3. 2 C BBQ sauce
  4. 5 peaches, pits removed and halved
  5. 1 onion, sliced
  6. 2 cloves garlic, minced
  7. 1-2 tsp herbs de province
  8. salt and pepper
  9. Burger buns
Instructions
  1. Heat grill. Brush your portobello mushrooms with sunflower oil, and place on grill.
  2. Place peaches face down on grill.
  3. Cook mushrooms for 2-4 minutes on each side, brushing generously with BBQ sauce each time you flip them.
  4. Cook peaches until soft. Remove from grill and slice.
  5. Continue to turn the mushrooms until they are soft (they will shrink in size).
  6. *Meanwhile, in a small frying pan, cook onions, garlic, herbs de province, salt, and pepper in coconut oil until soft (you can also do this prior to grilling, or have a helper do this while you are grilling!)
  7. Remove mushrooms from grill. Top with peaches and onions.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 What’s your favorite grilled veggie? Share in the comments below!

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6 comments

Reply

I tried this and it is awesome!

Reply

Great! I love peaches and BBQ:)

Reply

These “burgers” look amazing. I think I need to make these for us this week!!

Reply

Thank you! Yes, indeed they are:) I love turning simple veggies into main course meals!

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