Portobello Burger with Tofunaise & Baked Tempeh (Vegan, Gluten-free)

As the weather is getting hotter and hotter, there may be some days that I do not have much appetite during the day. In those cases, I will make myself something refreshing and innovative to some kind of stimulate my appetite. And today, I made this portobello burger with tofunaise and baked tempeh since I bought a super huge portobello (with the diameter being 4 inches) the other day.


1 large (around 4 inch) portobello or 2 smaller ones
1/2 block Tempeh
1 Tbsp tamari
1 1/2 Tbsp vinegar of any kind (I used balsamic vinegar)
1 tsp coconut nectar
1 tsp mixed herbs
1 Tbsp tofunaise


    1. Preheat oven to 180 °C
    2. In a small bowl, mix tamari, vinegar and coconut nectar until they are well combined
    1. Clean the surface of the portobello mushrooms with kitchen paper to remove any dirt
    1. Place the cleaned mushrooms on a baking sheet and brush both sides of the surface with the marinate. Do the same thing for the tempeh
    1. Let the mushroom sit for at least one hour
    1. Bake the mushrooms for 10 minutes with the gill side down. Then, flip and bake for another 10 minutes.
    1. Take the mushroom out from the oven and cut it into half. Set aside for later use.
    1. Sprinkle 1 tsp of mixed herbs on both sides of the tempeh. Place the marinated tempeh on a baking tray and bake for 15 minutes on each side.
    1. With the gill side up, generously smear 1/2 Tbsp of tofunaise on both half of the mushroom.
    1. Gently place the baked tempeh on one half of the portobello, followed by any veggies you like, here I used zucchini and capsicums.
    1. Lastly, place the other half of the mushroom (gill side down) on top of all the fillings, making it looks like a burger
    1. Now, you made yourself a scrumptious gluten-free, vegan and low-carb portobello burger and you can just devour it without feeling guilty as this is absolutely healthy and junk-free 🍔


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