Monday marked the start of National Vegetarian week here in the UK and I decided to take up the challenge of eating meat-free for its duration. My goal is not to become a vegetarian but I want to be a more conscious eater. Plus I was really curious to know how I would do without meat for a full week.

I am not a big meat-eater to start with, partially due to the poor quality of what is available in supermarkets. I’d much rather splurge once a fortnight on a succulent 30-day aged steak than eat cheap beef from Tesco’s on a daily basis. However animal produce is definitely part of my daily intake under one form or the other. I hope this week will make me think of the vegetables as the stars of my plate and not the supporting act. And hopefully I’ll learn a thing or two about my eating habits and how to improve them.

I wanted to start the week on the right foot so my first dinner was one I had made before and loved. The first time I cooked this recipe was by pure curiosity. We always talk about mushrooms being great meat flavor enhancer and I was really interested to know if the famous portobello burger would give the beef patty a run for its money. Well, let me tell you that it does! It’s meaty, juicy and earthy, just like a proper burger should be. My favorite toppings works well with it and i get the added bonus of not feeling drowsy or heavy afterwards. Win win!





With the perfect balance of comfort and indulgence, this meal will make you forget any non-vegetarian craving you might have. From the balsamic vinegar and Dijon mustard to the cheese and alfalfa sprouts, each layers add a depth of flavor needed to offer a mean competition to the king of the buns. If your planning a BBQ with friends this summer there is no excuses not to have a few vegetarian burger grilling, there are even quicker to prepare then the beef patties. I’m sure a few guest will be grateful for your initiative.