Homemade Vegan Burgers

The best veggie burger must be structurally sound; must have good textural contrast; must have a flavor that's good but not overly assertive; and must hold together on a griddle or grill. To sum: the burger must not suck. These burgers, which combine nuts, grains, beans, and veggies, do not suck.

Balsamic Marinated Portobello Burgers

Finally getting a sense why some people claim portobellos to be "meaty," these juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger.

Veggie Burgers

Veggie Burger for meat lovers! Packed with so much flavour, you'll want to eat them straight out of the skillet. Low on beans, high on veggies, these vegetarian burgers have a substantial "meaty" texture that's moist but never soggy.

Hot Sauce-Spiked Mushroom Veggie Burgers

Hot sauce is used twice to season these super flavorful veggie burgers.

Mornay and Mushroom Duxelles Burger With Crispy Shallots

Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.

Swiss Mushroom Burgers (quick & easy)

Swiss Mushroom Burgers - a big, juicy vegetarian burger stuffed with a garlic butter roasted mushroom (portobello, BBQ flat) topped with swiss cheese. YUM.

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook.

Farro Salad with Sizzled Dressing

A stellar farro salad with burst tomatoes, spinach, smeary goats cheese, doused in a sizzling hot garlic olive oil dressing with toasted coriander and cumin.

'Smitten Kitchen's Mushroom Bourguignon

Those who have followed Deb Perelman's blog Smitten Kitchen for any length of time have learned that she works wonders with vegetables (and also butter). Her past life as a food-loving vegetarian shows in each of her recipes. Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl onions are browned a la chuck roast, then added to a rich tomato and wine gravy.

Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

At first glance this Farfalle with Creamy Wild Mushroom Sauce from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook just looks like a great plate of pasta but upon further inspection, the recipe reveals two great tips for time-saving meal prep.