This dip is creamy, spicy, zesty, vegan and oil-free! It takes 5 minutes to prepare and would be perfect for daytime snacks and to take to your next party.
- 1 can of black beans (drained and rinsed)
- 1/2 a cup of sunflower seeds (soaked will give a creamier texture but regular is fine)
- 2 cloves of garlic
- Juice of 1 lime
- 1 inch piece of jalapeno
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of Braggs liquid seasoning (or soy sauce)
- 1 teaspoon of tahini
- 1/4 of a cup of coconut milk (almond/soy)
- Sea salt
Put everything in a blender and blend!
These are the tastiest burgers I have ever had! Tastier than any meat burger, tastier than any restaurant burger, I’m not kidding. Meaty portobello mushrooms marinade in rich soy sauce and pineapple juice for hours before being cooked and piled high with sweet pineapple rings, grilled onions, avocado, lettuce and creamy garlic vegenaise!
Ingredients: (Serves two)
- 2 portobello mushrooms
- 1 cup of soy sauce or Braggs liquid seasoning
- 1 cup of pineapple juice (from the can)
- 2 pineapple rings (canned will be fine!)
- 1/4 of a white onion
- 1 avocado
- 2 tbsp of Vegenaise
- 1 clove of garlic
- 2 burger buns (slice with thicker bottoms than tops)
In a shallow dish lay your mushrooms and pour in soy sauce and pineapple juice. Cover and allow to marinade for at least 2 hours. Turn often to ensure that all side are evenly coated.
In a large cast iron, add a splash of olive oil and your thinly sliced onion, allow to soften on one side before flipping over. Add the mushrooms and the pineapple rings and 1/4 of the marinade. Flip once pineapple has begun caramelizing and the mushroom has softened. Add more liquid as needed to prevent sticking.
While the mushrooms are cooking prepare your toppings. Toast your buns and in a bowl combine the Vegenaise and finely chopped garlic. Slather on one side of the toasted buns. Add the mushroom, onions, pineapple, lettuce and avocado and sink in.
You will get messy.