Ingredients
Directions
Make the mayo by adding all ingredients to a blender or food processor and blend until super creamy. Adjust seasonings, and store in the fridge until ready to use.
Preheat the oven to 400 degrees F.
In a small bowl, add the tahini through lime juice and whisk together until the tahini is blended.
Place the mushrooms bottom side up (so the gills are facing up) in a large baking dish and pour the marinade over top. With a pastry brush, coat all sides of the mushrooms.
Let sit for at least 15 minutes or longer before baking.
Remove the mushrooms from the marinade and place them on a parchment-lined baking sheet. Reserve the remaining marinade for after the mushrooms are cooked (it’ll burn in the oven, but make sure to heat it in a stovetop pan or microwave before reusing it for safety reasons).
Bake for 25 minutes, flipping each mushroom halfway through
Spread one tablespoon of vegan mayonnaise on each side of the four pieces of bread.
Layer the lettuce, then the tomato, then the mushroom.
Brush some of the remaining marinade sauce on top of the mushroom.
Add the second piece of bread on top.
Chef's Notes
Substitutions
Use any greens you have on hand for the lettuce — romaine, red leaf, kale, or spinach.
If you can’t find portobello mushrooms, use a different type and turn it into a wrap (so little mushrooms don’t fall out!).
In place of maple, use pineapple juice.
Layer it up
Add probiotic-rich kimchi or kraut to the sandwich.
Add any other vegetables you like, such as onion, radish or cabbage.
Sprinkle fresh herbs on top, like cilantro, basil, or chives.
Easy Vegan Mayo
Recipe found here.
Recipe from WHOLE Life Club (WLC).
Ingredients
Directions
Make the mayo by adding all ingredients to a blender or food processor and blend until super creamy. Adjust seasonings, and store in the fridge until ready to use.
Preheat the oven to 400 degrees F.
In a small bowl, add the tahini through lime juice and whisk together until the tahini is blended.
Place the mushrooms bottom side up (so the gills are facing up) in a large baking dish and pour the marinade over top. With a pastry brush, coat all sides of the mushrooms.
Let sit for at least 15 minutes or longer before baking.
Remove the mushrooms from the marinade and place them on a parchment-lined baking sheet. Reserve the remaining marinade for after the mushrooms are cooked (it’ll burn in the oven, but make sure to heat it in a stovetop pan or microwave before reusing it for safety reasons).
Bake for 25 minutes, flipping each mushroom halfway through
Spread one tablespoon of vegan mayonnaise on each side of the four pieces of bread.
Layer the lettuce, then the tomato, then the mushroom.
Brush some of the remaining marinade sauce on top of the mushroom.
Add the second piece of bread on top.
