Shake Shack Double Stack Copycat: Cashew Cheese Stuffed Portobello Mushroom Burger [Vegan]

Two Portobello mushrooms stuffed with melty cashew cheese, coated in panko bread crumbs and fried until crispy then sprinkled with rosemary salt. Layered on a toasted burger bun with a spicy cashew mayo, avocado, tomato, lettuce, and pickles if you’re feeling it.

Source: Shake Shack Double Stack Copycat: Cashew Cheese Stuffed Portobello Mushroom Burger [Vegan]

Rice Salad with Fennel, Orange and Chickpeas – Plant-Based Vegan Recipe

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The Cookbook Instructions:  Rinse the rice under cold water and drain. Add it to a pot with 3 cups… Read more

Source: Rice Salad with Fennel, Orange and Chickpeas – Plant-Based Vegan Recipe