Try this grilled portobello and roasted red pepper sandwich for a hearty vegan lunch made with whole-food ingredients. Grilled mushrooms, roasted peppers, and fresh greens make a filling sandwich that works well for everyday meals.
Ingredients
- 2 tbsp balsamic vinegar
- 2 tbsp shoyu
- 3 garlic cloves minced
- 1 tbsp freshly squeezed ginger juice
- 1 tbsp water
- 4 Portobello mushroom caps
- 1 cup roasted red pepper chopped
- 4 tbsp. oil-free mayonnaise
- 4 sourdough baguettes toasted
- 4 tomatoes thinly sliced
- Fresh salad greens rocket, arugula etc.,
Instructions
- Mix the first five ingredients in a measuring jug.
- Clean the mushrooms, remove the stems and place the mushroom caps in a container.
- Pour over the marinade, seal with a lid and set aside for at least two hours to allow to marinate.
- In a small bowl, mix the red pepper with the mayonnaise and set aside.
- Preheat the grill to medium. Place mushrooms, gill sides down, on a parchment-lined baking sheet. Grill for 4 minutes on each side.
- Place the buns, cut sides down, on the grill rack and toast each side. Spread the mayonnaise mixture on the base of each bun.
- Top with the mushroom, tomato and salad greens.
- Add some relish of your choice if desired.