Here's Part II of our Vegan Iron Chef plate that wasn't: mini-burgers (a.k.a. sliders) with smoked portobello mushrooms, red quinoa, zucchini, onion, garlic and grated turnips (the mystery ingredient), which added a delightful peppery note.
It was topped with Daiya (the other required ingredient). The purple disk on the center of the burger is a quick turnip pickle (cut about 1/8" thick on the mandoline, then cut into a smaller round with a cookie cutter and put into a mix of vinegar, water, sugar, salt & beet juice). Liz brushed the buns with a little Earth Balance near the end of baking and sprinkled on sesame seeds.