Inspired by a recipe from a morning TV show here in Sweden, here is my vegan version of a classic club sandwich. The texture of oyster mushrooms resembles the chicken’s, and the smoked paprika powder replaces the bacon for taste.
(Makes 2)
4 big slices of white bread
For the mayo
2 tbsp vegan mayonnaise
100ml vegan yogurt (Turkish style)
1 tsp veggie stock powder
1 tsp onion powder
For the “chicken”
150g oyster mushrooms
2 tbsp tamari
2 tbsp rapeseed oil
1 tsp smoked paprika powder
Pickled red onion
Tomatoes
Salad
In a bowl, mix together the ingredients for the mayo, and set aside. Rinse the mushrooms, and tear in into smaller pieces. In a bowl, marinate the mushrooms in the tamari, oil and paprika powder for at least 1 hour.
In a pan, fry the mushrooms together with the marinade on medium to high heat until the marinade has evaporated and the mushroom is crispy. In a dry pan, fry the bread slices on both sides until golden.
Make 2 sandwiches: spread the mayo on all 4 slices. On 2 of the bread slices, place the salad, then the tomatoes, and the mushrooms. Top the two slices with pickled onion. Place the other 2 pieces of bread, mayo side down on top of the filling.
Enjoy!
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