Vegetarian & Vegan Grilling
Vegetarian & Vegan Grilling could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 439 calories, 12g of protein, and 24g of fat. This recipe serves 4 and costs $3.47 per serving. It works best as a side dish, and is done in around 45 minutes. 84 people have made this recipe and would make it again. This recipe from Love & Lemons requires tomato, garlic clove, black pepper, and olive oil. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Try Brown Gravy (Vegan/Vegetarian), Moussaka (Vegan or Vegetarian, You Choose.), and Vegetarian/Vegan Pizza (No Cheese) for similar recipes.
Servings: 4
Ingredients:
½ cup pepitas
1 garlic clove
2 cups cilantro
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
¼ teaspoon sea salt, more to taste
drizzle of honey or pure maple syrup
¼ cup extra-virgin olive oil
Freshly ground black pepper
8 small portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
8 slider buns, toasted
1 tomato, sliced
½ cup microgreens or lettuce
Sea salt and freshly ground black pepper
Equipment:
food processor
grill pan
grill
paper towels
Cooking instruction summary:
Make the pesto by combining the pepitas, garlic, cilantro, lemon juice, cumin, salt, honey (or maple) in a food processor. Pulse until combined. Drizzle in the olive oil and pulse until smooth. For a smoother pesto, you could add more olive oil, but I prefer a thicker consistency for these sliders. Heat a grill or grill pan over medium heat. Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Use your hands to help coat the mushrooms on both sides. Place the mushrooms, gill side down onto the grill pan. Cook about 10 minutes per side, or until mushrooms are tender. Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of Pepita Pesto.
Step by step:
1. Make the pesto by combining the pepitas, garlic, cilantro, lemon juice, cumin, salt, honey (or maple) in a food processor. Pulse until combined.
2. Drizzle in the olive oil and pulse until smooth. For a smoother pesto, you could add more olive oil, but I prefer a thicker consistency for these sliders.
3. Heat a grill or grill pan over medium heat.
4. Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel.
5. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Use your hands to help coat the mushrooms on both sides.
6. Place the mushrooms, gill side down onto the grill pan. Cook about 10 minutes per side, or until mushrooms are tender.
7. Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of Pepita Pesto.
Nutrition Information:
covered percent of daily need
