Years ago, California native Ian Bryant, who’s now chef at the Ranch in Malibu, would crave a burger after an eight-hour surf sesh. But to get healthier, Bryant transitioned to veganism. To kill cravings and recover from a day on the water, he now grills up this veggie burger, which features a meaty portabella mushroom and packs less than 400 calories. Take one bite, and we seriously doubt you’ll be asking “Where’s the beef?”
Want to go meat-free more often? Try taking nonmeat foods you already like (such as rice and beans) and mixing in veggies to make them more satiating.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup coconut aminos</li>
<li>1 tsp smoked paprika</li>
<li>1/2 tsp dried thyme</li>
<li>1 tbsp maple syrup</li>
<li>1/2 tsp cumin</li>
<li> Salt and black pepper</li>
<li>1 large portabella mushroom cap, stem removed</li>
<li>1 slice vegan cheese</li>
<li>1 bun</li>
<li> Heirloom tomato slices </li>
<li> Red onion slices </li>
<li> Romaine lettuce </li>
<li> Pickles </li>
<li> Ketchup </li>
<li> Mustard</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Mix coconut aminos, paprika, thyme, maple syrup, cumin, salt, and pepper. Submerge mushroom cap in mixture. Marinate overnight.</li>
<li>Heat grill. (Bryant prefers charcoal for better taste and heat distribution.)</li>
<li>Grill mushroom, cap-side up, for 10 to 15 minutes. Flip; add cheese and grill for about 3 minutes more, or until cheese is melted and mushroom is charred and tender.</li>
<li>Assemble burger on bun with desired toppings.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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