This sandwich just would not be the same without the chipotle mayo. It’s SO good. This mayo should be straightforward if you are familiar with my style: it’s mixed with some vinegar, nutritional yeast, and spices to kick up it . And this one has dried chipotles as well for an extra kick. Here is how to make it:
The tricky part about this recipe is slicing the mushrooms. You’ll want to start with large portobellos and use a thin, sharp knife to slice layers off the top as thin as possible (less than 1/8″) without having them crumble.
This is going to make a big batch and you can easily store the leftovers.
Add them into a large skillet with a splash of water to start, with the mushrooms sliced. Let them cook over medium heat for 5 minutes to sweat out most of the moisture and become soft. Drain this liquid from the pan (we do not 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 dividing occasionally so that each slice gets fully coated.
Soak 1/2 cup raw cashews for at least an hour. Drain their soaking water and add to a blender with yeast, 1 tablespoon apple cider vinegar 1 tsp dried 1 teaspoon salt, flakes, water that was enough to blend. Blend then give a taste to it and feel free to adjust any spices.
Slice some tomatoes, catch some sprouts or micro greens, toast whatever bread you are using (if that is your thing), and hopefully you’ve made the chipotle mayo too (see below). Then, pile the components and serve.
I used about 6 large mushrooms to make 4 sandwiches. And note that it is fine to use the scraps of the mushrooms that you can’t cut into perfect slices. Just slice those pieces and use them.
Makes: 4 sandwiches
- 6-8 large portobello mushrooms
- 3 tablespoons soy sauce
- 1 tablespoon garlic powder
- 1/2 tsp black pepper
- 1 large beefsteak tomato
- Microgreens or sprouts
- Vegan Chipotle Mayo (see below)
- Sandwich bread or rolls
Halfway through this procedure, you may want to bring another round of pepper, garlic, and soy. If the pan gets dry, deglaze it with a few tablespoons of water. In the end, however, 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’re extremely dark and basically melt the mushrooms are done.
Mushrooms are definitely my favorite meat substitute. Sliced garlic and sautéed with a little soy sauce and very thin, theybursting with umami tastes and’re melt-in-your-mouth soft. I’ve used that exact same procedure in many, many recipes, but today I want to take it a step further to make slices of “roast beef.”
Published at Tue, 10 Oct 2017 17:33:43 +0000
By utilizing portobello mushrooms, we can make large, thin slices that fold perfectly on a sandwich for the most authentic vegan roast beef sandwich I’ve ever had (actually, it may be the only vegan roast beef sandwich I’ve ever had…). Just to make things ridiculous, we will also create a mayo with chipotles and smoked paprika, and serve with sprouts and tomatoes or micro greens. I utilized WHITE BREAD (gasp) Kaiser roll mostly because it made the photographs look better, but you can use any healthy sandwich bread or rolls you like (Ezekiel bread would be good).
Source: Natural Foods