Seasoned the Portobello with Liquid Aminos
Red Wine Vinegar, and Garlic.

Added Liquid Aminos and Water to Iron Skillet.
Set heat on medium. Added Sliced Onions,
Sliced Potatoes, sliced Tomato, Diced Carrot
And Sliced Okra. Added Black Pepper, Lemon Zest,
Nutritional Yeast, Chives, Basil.

Simmered until Potatoes and Carrots were cooked through.
Turned over Portobello Mushroom Half-way through cooking.

Served the Mushroom on toasted bun dressed with
Vegan Mayo, Mustard, Catsup, Sliced Tomato, and Chives.