This recipe from Dr. Neal Barnard's latest book, "Your Body in Balance". Recipe from Lindsey Nixon:

Recipe serves 2!

  • 1/2 cup diced red onion
  • 1 garlic clove, minced
  • 3 T Balsamic vinegar
  • 2 tsps Italian seasoning
  • 2 large portabella mushroom caps, stems removed
  • 2 burger buns
  • 1 cup spinach or lettuce
  • 2-4 tomato slices

The Sauce

  • 2 T vegan mayo or plain vegan yogurt
  • 1/2 tsp ketchup
  • 1/2 tsp dill relish
  • 1/4 tsp white vinegar
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Agave nectar (optional, to taste)

Pour 1/4 water or veggie broth into skillet over medium high heat. Add onion and garlic and cook for 2 minutes. Add the balsamic vinegar, Italian seasoning, the mushroom caps, and 1/4 cup water. Cover and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Turn mushrooms over and cook another 5 minutes. Add water or broth to prevent sticking.

Meanwhile, prepare the Sauce: Combine all ingredients in a bowl. Mix well. Add the sweetener if desired. Spread sauce on top of the buns, place the mushrooms, spinach, and tomato slices on bottom half of buns. Cover with top bun and enjoy.