- Prep-time: / Ready In:
- Makes 4 sandwiches
- print/save recipe
Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aïoli, store it in an airtight container and refrigerate up to 3 days; use it as a salad dressing or in a sandwich or wrap.
Hungry for more healthy dinner recipes? Our other vegan recipes are guaranteed to satisfy your taste buds.
- ¼ cup soaked raw cashews
- 1 tablespoon low-sugar ketchup
- ⅔ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- 1 tablespoon chopped onion
- 2 teaspoons dill pickle relish
- ⅓ cup whole wheat panko bread crumbs
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 4 portobello mushrooms, stems and gills removed
- 4 whole wheat hamburger buns
- Leaf lettuce
- Tomato slices
- Make Thousand Island Aïoli: In a small food processor place cashews, ketchup, and chopped onion. Cover and process, gradually adding 3 to 4 Tbsp. plant milk until aïoli is smooth and about the consistency of mayonnaise. Stir in relish. Set aside.
- Preheat air fryer to 390°F. In a shallow bowl stir together panko, nutritional yeast, garlic powder, onion powder, and paprika. Place ⅓ cup plant milk in a second shallow bowl.
- Dip portobello mushrooms in plant milk and then panko mixture, lightly coating all sides. Place mushrooms gill-side down in a single layer in air fryer. Air-fry 7 to 9 minutes or until mushrooms are tender and breading is crisp. Transfer mushrooms to a platter.
- Add separated hamburger buns to air fryer, in batches if necessary. Air-fry 1 to 2 minutes or until lightly toasted. Repeat until all buns are toasted. Fill buns with lettuce, burgers, tomato slices, and Thousand Island Aïoli.