- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 572.1
- Total Fat: 40.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,335.5 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 15.0 g
- Protein: 11.3 g
Cali-style Portobello Mushroom Sandwich, from vegweb.comSubmitted by: TAMNTN
1 portobello mushroom cap, gills removed if desired
cooking spray or 1 teaspoon oil
1 tablespoon dijon mustard
1 tablespoon soy sauce
1 teaspoon chili powder
1 teaspoon oil
2 strips tempeh bacon
2 slices wheat, multi-grain or rye bread
2 tablespoons vegan mayonnaise (I use Vegenaise)
1/2 teaspoon chipotle seasoning (I use Mrs. dash southwest chipotle seasoning)
1/2 avocado, de-pitted and sliced
1 small tomato, sliced in 4 slices
2. Meanwhile, in non-stick pan, heat remaining 1 teaspoon oil over medium heat. Once oil seems hot but not smoking, place fake bacon tempeh in oil. Cook bacon until golden brown and crispy (time may vary depending on brand and thickness. Flipping occasionally. Mine took about 5 minutes) After bacon has fully cooked, cut bacon into 4 pieces, and place "bacon" on plate with a paper towel to cool and crisp up.
3. Toast bread. After bread has toasted, arrange both slices on plate. Spread vegan mayonnaise equally on both slices and sprinkle chipotle seasoning evenly across both slices. Arrange 2 pieces bacon, two pieces tomato, and 1/2 avocado slices on bread slice. Place cooked mushroom cap over arrangement.
4. Top with two pieces tomato, the rest of the avocado, and the last two pieces of bacon. Top the last arrangement with the remaining slice of toasted bread.
Number of Servings: 1
Recipe submitted by SparkPeople user TAMNTN.