Omg. These are so flipping good. ‘Meaty’ marinated mushroom, creamy herby cheese, sweet yet savory Romesco, peppery arugula...it’s a mouth-party you don’t want to miss!! They’re super easy & only take about 40-ish minutes to make. Store the leftover Romesco in the fridge and enjoy it on literally everything. Serves two: ROMESCO (makes 2 cups) 3 medium-sized bell peppers (red/yellow/orange), de-seeded & quartered 1-2 tbsp melted coconut oil Salt 1 cup dry roasted almonds 3 garlic cloves 2-3 tbsp apple cider vinegar 2 tsp smoked paprika 1 tsp cayenne 1/2 cup olive oil Black pepper MUSHROOMS 2 portobello mushrooms, skins peeled off & stems removed 1 minced clove garlic 1/4 cup olive oil 1/4 cup coconut aminos 2 tbsp tamari 2 tbsp balsamic vinegar 1 tbsp maple syrup 1/2 tsp smoked paprika 1/2 tsp chili power Black pepper FETA 1/4 cup vegan feta, I used Violife 1 tsp lemon juice 1 tsp fresh chopped dill TO FINISH 2 toasted burgers buns Arugula DIRECTIONS: Pre-heat oven to 350f. Lay out the peppers on a baking sheet, add the oil & salt. Mix well and roast for 20-25minutes. Then let cool, peel off the skins & add the peppers, almonds, garlic, vinegar, paprika, cayenne and oil to a food processor. Turn on high until chunky, spreadable texture forms. Meanwhile, add the mushrooms to a ziplock bag with the garlic, oil, coconut aminos, tamari, vinegar, maple syrup, chili powder, paprika & black pepper. Let marinate for 15-20minutes. Then fry in a pan over medium heat, for 7 minutes, then flipping, cook another 7 minutes and on the last 4 minutes covering with a lid. In a bowl mix the feta with lemon & dill. Build your burgers, by layering on Romesco, arugula, mushroom and feta between the bread and ENJOY YOUR FACE OFF!!!!!! For more epic recipes be sure to check out my cookbook: Vegan Buddha Bowls where ever books are sold.