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| Mushroom Stackers |
My latest recipe for my
Field Roast Cooks in the Field blog is up! Check it out on the Field Roast website
here. In the meantime, the recipe is also listed below. I made these at a sub zero tailgate. It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite. Hopefully you have better grilling conditions.
These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread. Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate. With three different kinds to choose from, there is something for everyone. Enjoy!
Ingredients
- Lentil Sage Deli Slices
- 1 medium eggplant, sliced ¼ inch
- Marinade for eggplant
- ½ cup white wine
- ¼ cup rice vinegar
- Juice of 2 lemons
- 5 cloves garlic, minced
- ¼ fresh sage, chopped
- Salt and pepper to taste
- Smoked Tomato Deli Slices
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Field Roast ready to grill
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- 3 red peppers, quartered
- Marinade for peppers
- ½ cup red wine
- ½ cup apple cider vinegar
- 1 tbsp. vegan worcestershire
- 1 tbsp. blackstrap molasses
- 1 tsp. liquid smoke
- 1 tbsp. smoked paprika
- 1 tbsp. dried thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
- Wild Mushroom Deli Slices
- 6 portobello mushrooms, stems
removed
- Marinade for mushrooms
- ½ cup red wine
- ½ cup balsamic vinegar
- 1 tbsp. tamari
- 1 tbsp. agave nectar
- 1 tbsp. crushed red pepper
- 2 cloves garlic, minced
- Salt and pepper to taste
- Note: you’ll also need a handful
of toothpicks, soaked for at least 15 minutes prior to grilling
Directions
- In 3 separate mixing bowls, coming
the ingredients for the 3 marinades and stir. Place the veggies in an airtight container or bag with the
marinade for at least 2 hours, preferably overnight.
- Prepare the grill for direct
grilling
- Assemble the stackers by placing
several slices of the Lentil Sage between two of the marinated eggplant and
secure with a few soaked toothpicks.
Repeat with the Smoked Tomato slices and red pepper and the Wild
Mushroom Slices and portobellos
- Grill for 4-5 minutes per side or
until charred. Cook time will vary
based on the heat of the coals.
- Remove from the grill and slice
into bite size piece. Stick with a
tooth pick and serve
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| Bagged veggies waiting for lube |
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| Lentil Sage Marinade |
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| Smoked Tomato Marinade |
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| Wild Mushroom Marinade |
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| Soakin |
