Party Like A Veganista: Portobello Sliders
Photo: How Sweet Eats
It’s one thing to commit to a cruelty-free life; it’s another to require guests to do the same—even if just for an evening. So how do you throw a party without putting them on the defensive? It’s simple, says Brian Worley, a ridiculously popular event planner who regularly makes the rounds on E! and TLC, among others, and has recently noticed an uptick in requests for vegan party fare.
Don’t tell them.
“People eat vegan all the time, they just don’t realize it!” Brian told us. “A veggie-and-hummus plate, grilled vegetable skewers, tossed salads—serve familiar foods at a party and your guests won’t know they’re vegan.”
When you’re ready to explain the theme, use the conversation as a way to talk about how much plant-based foods your guests already eat, and how shifting to more of them can be a healthier choice—for them and for the planet.
Here’s a recipe we kicked up a notch with vegan cheese, originally snagged from the decidedly non-vegan (yet very photogenic) How Sweet Eats blog. Yum!
BBQ Portobello Sliders for Six
6 baby portobello stuffing mushrooms
6 vegan slider buns or dinner rolls
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 tablespoon olive oil
1 red onion, sliced
2-3 ounces vegan cheese, sliced into squares
1 avocado, sliced
1/2 cup bbq sauce, for drizzling and dipping
Heat a skillet on medium-low heat and add 1/2 tablespoon olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally. Cook for about 8-10 minutes, then turn off heat and set aside.
While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet (or a grill) on medium heat and cook until mushrooms are juicy and tender, about 5 minutes on each side. With 1-2 minutes remaining, add a slice of cheese on top to melt.
Assemble sliders by placing the mushroom on the bun, then top with onions, avocado, and a hefty drizzle of bbq sauce.
