When you're considering going vegan, you may be hesitant to make the switch because you don't want to give up some of the meaty vegan dishes that you love. However, it is possible incorporate meaty textures and flavors into plants with the right combination of seasonings and cooking techniques. This month I created 3 meaty vegan sandwiches that you'll love to eat again and again: The Mushroom Po'Boy, The Portabella BLT, and the Crispy Cauliflower Sandwich.
Keep reading to watch my recent segment on DC's Good Morning Washington and get the recipe for my delicious vegan BLT. Want the recipes for the Mushroom Po'Boy and the Crispy Cauliflower Sandwich? Comment Below to let me know!
How to Make a Vegan Portabella BLT
Makes 2 Sandwiches Ingredients
Portabella "Bacon" Slices
2 large Portabella mushroom caps, sliced in 1/4 inch wide slices
3 Tbsp. coconut aminos
1 Tbsp. miso paste
1/2 tsp. smoked salt or sea salt
1 tsp. smoked paprika
1/2 tsp. maple syrup or agave nectar
2 Tbsp. grapeseed or avocado oil
Sandwich Toppings
4 slices bread
1 avocado, sliced
1 Roma tomato, sliced
2 Tbsp. vegan mayo or hummus
Kale leaves or leafy greens of choice
Instructions
Preheat the oven to 400 degrees.
Add all seasonings to a bowl and whisk until smooth.
Line a baking sheet with parchment paper and lay Portabella mushroom slices in evenly spaced rows.
Brush one side of all mushrooms with seasoning sauce, then flip over and brush the other side of all the mushrooms using the remaining sauce.
Bake in the oven for 40 minutes, flipping halfway through the cooking process.
Spread each slice of bread with vegan mayo or hummus.
Add a layer of kale leaves to the base slices of each sandwich.
Top the base of each sandwich with half of the Portabella bacon slices, avocado slices, and tomato slices, and top with the remaining slices of bread.
Slice in half, serve, and enjoy!