Portabello Mushroom Sandwich with Tempeh Bacon
The best vegan club sandwich! A portabello mushroom sandwich layered with avocado, tempeh bacon and juicy ripe tomatoes.
Equipment
Ingredients
- 1 batch tempeh bacon, marinade reserved
- 4 large portabello mushrooms, gills and stem removed
- Salt/pepper
- 2 teaspoons olive oil
- 1 large tomato, thinly sliced
- 1 avocado, sliced
- 4-8 large lettuce leaves
- 6 slices sandwich bread*, see note
- 4 tablespoons mayo of choice**
Instructions
- Make the tempeh bacon and reserve marinade.***
- Make the mushrooms. Remove the gills and the stems from the portobello mushrooms (I use a spoon) and season both sides with salt and pepper. Heat the olive oil in a large skillet ( is best!) and add the mushrooms once the oil is hot. Let sear on both sides, then press down the mushrooms with a heavy object (I use this , but another small skillet works too) so that the mushrooms release their water and become very meaty and tender.
- Assemble the sandwiches! Slice the tomatoes and avocado and season with salt and pepper. Toast the bread and spread mayo on each slice. From the bottom to top: layer the bread, avocado, tomato, bread, mushroom, bacon, lettuce and bread! Slice and enjoy.
Notes
*I use regular sandwich bread that I sliced in half horizontally for thin slices. I prefer this so I enjoy more of the fillings and not fill up so much on the bread, but you can just use 12 slices of bread if preferred. Toasting the bread first makes it easier to slice in half!
** I like Veganaise and Just Mayo for an vegan option.
***I prefer my homemade tempeh bacon for cost, but you can also purchase tempeh bacon for this recipe. Lightlife is my favorite!
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 34gProtein: 17gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 277mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 330IUVitamin C: 9mgCalcium: 154mgIron: 3mg