Dolly Parton - Gypsy, Joe, and Me
So my vegan cookout conundrum was solved when I spotted these little slider buns at the market. Grabbed some mini-bellos, vidalia onions, watercress, and tomatoes. The result was so good.
First marinate the portobellos:
couple glugs of olive oil
balsamic vinegar
handful of basil ribbons
2 cloves of chopped garlic
sea salt and fresh pepper
refrigerate for at least one hour
Grill the bellos for about 15-20 minutes depending on the heat. I also added some spring onions and asparagus to the grill.
Make a pesto aioli:
1/2 bunch of basil
2 cloves of garlic
handful of roasted pine nuts
1/2 cup of Veganaise
mix in the mini prep or blender...
Spread some sauce on the bun, top with a mini-bello, onion, watercress, and tomato. Whoo weeee!
