Vegan Teriyaki Steak Burgers!!
These Vegan Teriyaki Steak Burgers are so luscious, and what’s on the menu today… oh yeah, definitely bring sexy back!
Although maybe I should call it a salad, since some people think that’s all vegans eat. 😂
Best of Vegan shared them on their Instagram in this post, and it’s good to see so many people loving a vegan steak burger. Unfortunately I was never able to thank them for the lovely feature, because it happened during the IG fiasco
Well enough about Instagram. Let’s get back to this YUM vegan teriyaki steak burger, because everything about it is sooo good… like the teriyaki sauce. I use it on a variety of dishes, and the fresh pineapple juice brings it to another level.
We had the burgers on whole grain buns slathered with Sir Kensington’s Fabanaise Chipotle Mayonnaise, but vegan mayo and sriracha mixed together is delicious too.
I added sliced red onion, fresh pineapple slices, micro greens, and baked sweet potato fries. I’m still trying to find the perfect recipe for the latter, and I will share that when I do.
The portobellos are fantastic as burgers, but they are the ultimate juicy and tender teriyaki steaks and great in Buddha bowls. I like drizzling the sauce over sprouted brown rice and adding a salad or steamed seasonal vegetables to the bowl.
Although using it in stir fry is another excellent meal option. I love a recipe that you can change by mixing it up in a different dish and also adjusting to your personal taste and craving.
I’m updating this post to share a new sauce recipe that I’ve been using in bowls, burgers, and sandwiches lately. It is so YUM, and you can make it as mild or spicy as you like.
Definitely Need a Sexy Dessert too!
Want another delicious sandwich? Then you definitely need to try this super delicious Vegan Lobster Sandwich Roll too.
For dessert, I have the very best brownie recipe that I need to post soon. The last time I made them for pictures, my husband got into them first. I couldn’t yell at him, since they really do taste that good!
Luscious Vegan Teriyaki Steak Burgers
Print RecipeIngredients
- 1/4 cup tamari
- 1 tablespoon sesame oil
- 1 tablespoon neutral tasting oil
- 2 tablespoons rice vinegar
- 1 garlic clove, minced
- 2 tablespoons pineapple juice, or maple syrup
- 1 tablespoon Sambal Oelek, optional
- 1/4 teaspoon minced ginger
- large portobello mushrooms
Instructions
Trim stems up to the caps; set aside.
Combine everything, except the mushrooms, in a glass dish large enough to hold the mushrooms. Add the portobellos and turn to coat.
Preheat the grill or oven broiler. Grill steaks about 10-12 minutes flipping every 3-5 minutes until tender. Pour on more sauce each time you flip them.
Notes
These taste even better if you have time to marinate the mushrooms at least 30 minutes. If you're adding the sambal oelek though, you may want to mix it into the marinade right after you put the mushrooms on the grill. I didn't do this the first time, and they were really spicy hot, almost too much.
