Lower your impact without sacrificing satisfaction.

Eat like a Reducetarian.

- SARAH SWEENEY

Portobello Burger with Gochujang Mayo

SERVES 4.

HANDS-ON: 15 MINS. TOTAL: 25 MINS.

PORTOBELLOS

1/4 cup coconut aminos

2 tbsp extra-virgin olive oil

1 tbsp honey

2 tsp sesame oil

1 garlic clove, minced

4 large portobello mushrooms, stems removed

GOCHUJANG MAYO

½ cup avocado or vegan mayonnaise

1 tbsp gochujang

1 tbsp tomato paste

1 tsp honey

BURGER ADD-ONS

4 whole-wheat buns, toasted

2 cups baby arugula

½ cup red onion, thinly sliced shaved carrots, charred Broccolini and crispy beet spirals, optional

1. In a shallow baking dish, whisk together the coconut aminos, olive oil, honey, sesame oil and garlic. Add mushrooms and turn to coat. Marinate for 20 minutes, turning occasionally.

2. Meanwhile, in a small bowl, stir together the mayonnaise, gochujang, tomato paste and honey.

3. Preheat the grill to medium-high heat. Grill mushrooms for 4 minutes per side.

4. Divide arugula between buns, top with red onion, grilled portobellos, and gojuchang mayo. Add shaved carrots, charred Broccolini and crispy beet spirals, if using.

1/4 of recipe: Calories: 370, Total Fat:21 g, Sat. Fat: 3 g, Carbs: 36 g, Fiber: 5 g, Sugars: 13 g, Protein: 3 g, Sodium: 626 mg, Cholesterol: 20 mg

Burger Add-Ons

SHAVED CARROTS

HANDS-ON: 5 MINS. TOTAL: 5 MINS.

2 cups carrots, thinly shaved lengthwise with a peeler or mandoline

2 tbsp cilantro leaves

2 tbsp apple cider vinegar

1 tbsp extra-virgin olive oil

½ tsp salt and pepper, each

Combine all ingredients together in a medium bowl. Set aside until ready to use.

CHARRED BROCCOLINI

HANDS-ON: 5 MINS. TOTAL: 5 MINS.

1 bunch Broccolini, trimmed

1 tbsp extra-virgin olive oil