Marinated Portobello, Quinoa and Sweet Potato Burger lined with Sweet Summer Basil, topped with Grilled Cajun Onion and Roasted Tomato and Crisp Pea Shoots

Ingredients…(makes approx 4)
2 cups cooked Quinoa
4 Large Portobello Mushroom caps roasted and diced
1 cup roasted Zucchini diced 1 inch cubes
1 cup roasted Sweet Potato diced 1 inch cubes
4 scallions sliced..white and green
1-1 1/2 cups Vegan bread crumb
salt and pepper to taste

Directions..preheat oven to 375..

Marinade for Portobellos..in a medium bowl whisk 3 tbsp olive oil, 1 tbsp toasted sesame oil,4 tbsp soy sauce, 4 tbsp balsamic vinegar, 6 cloves minced garlic..pour over Portobello and allow to sit 20 minutes..seperatly toss zucchini and sweet potato with olive oil to coat and season …bake mushroom approx 15 minutes..flip and allow to bake another 5 minutes..on a seperate pan bake zucchini 15 minutes or until tender and sweet potato approx 30 minutes or until tender..allow all to cool..In a large bowl combine quinoa, mushroom, zucchini, sweet potato scallion and bread crumb..gently fold all together and form into patties..grill approx 3-5 minutes per side on medium heat..top with Cajun onion and roasted tomato and basil..Enjoy!

Tips..do not over cook burgers…keep grill on medium heat..slowly add bread crumb to achieve correct consistency

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