Vegan Air-Fryer Portobello Burgers with Thousand Island Aioli

Breaded, air-fried, and topped with a creamy vegan Thousand Island Aioli, these aren’t your basic Portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aioli, store it in an airtight container and refrigerate up to three days; use it as a salad dressing or in a sandwich or wrap.

PREP TIME: 30 MINUTES / READY IN: 30 MINUTES • MAKES 4 SANDWICHES

INGREDIENTS
• 1/4 cup soaked raw cashews
• 1 tablespoon low-sugar ketchup
• cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 1 tablespoon chopped onion
• 2 teaspoons dill pickle relish
• cup whole wheat Panko bread crumbs
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 4 Portobello mushrooms, stems and gills removed
• 4 burger buns
• Leaf lettuce
• Tomato slices

INSTRUCTIONS
1. Make Thousand Island Aioli: In a small food processor place cashews, ketchup, and chopped onion. Cover and process, gradually adding 3 to 4 Tbsp plant milk until aioli is smooth and about the consistency of mayonnaise. Stir in relish. Set aside.

2. Preheat air fryer to 390 F. In a shallow bowl stir together Panko, nutritional yeast, garlic powder, onion powder, and paprika. Place cup plant milk in a second shallow bowl.

3. 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.

4. 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 Aioli.