This scrumptious veganized roast ‘beef’ sandwich recipe from oneingredientchef.com is comfort food at its best. It’s the perfect lunch or game day food. It’s flavorful, hearty and delicious enough for the entire family to enjoy.
Ingredients
- 6-8 large portobello mushrooms
- 3 tablespoons soy sauce
- 1 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1 large beefsteak tomato
- Microgreens or sprouts
- Vegan Chipotle Mayo (see below)
- Sandwich bread or rolls
Instructions
Step One
The tricky part about this recipe is slicing the mushrooms. You’ll want to start with big portobellos and use a thin, sharp knife to slice layers off the top as thin as you can (less than 1/8″) without having them crumble. Use about 6 large mushrooms to make 4 sandwiches.
Step Two
With the mushrooms sliced, add them to a large skillet with just a splash of water to start. Let them cook over medium heat for 5 minutes to sweat out most of their moisture and become soft. Drain this liquid out of the pan (we don’t want soggy mushrooms), then add a few drizzles of soy sauce, some garlic powder, and a grind or two of black pepper and allow to cook over medium-low heat for another 10-15 minutes, turning and separating occasionally so that each slice gets fully coated.
Halfway through this process, you may want to add another round of soy, garlic, and pepper. If the pan becomes totally dry, deglaze it with a few tablespoons of water. In the end though, you want the mushrooms to be fairly dry (but not bone dry) so that the flavors can caramelize on their surface. After about 15 minutes when they are very dark and basically melt in your mouth, the mushrooms are done.
Step Three
Slice some tomatoes, grab some sprouts or micro greens, toast whatever bread you’re using (if that’s your thing), and hopefully you’ve made the chipotle mayo too (see below). Then, pile the ingredients onto the sandwich and serve.
Chipotle Mayo
This sandwich just wouldn’t be the same without the creamy chipotle mayo. It’s SO good. It’s soaked/softened cashews blended with some vinegar, nutritional yeast, and spices to kick it up into a creamy sauce. And this one has dried chipotles as well for an extra kick. Here’s how to make it:
Soak 1/2 cup raw cashews for at least an hour. Drain their soaking water and add to a blender with 1-2 tablespoons nutritional yeast, 1 tablespoon apple cider vinegar, 1+ teaspoon smoked paprika, 1+ teaspoon dried chipotle flakes, 1 teaspoon salt, enough water to blend. Blend thoroughly, then give it a taste and feel free to adjust any spices as needed.
