Portobello mushrooms are perfect for meatless meals, including delicious sandwiches. Here’s a recipe for a yummy, raw vegan sandwich. This sandwich is not only simple to make, super tasty, it’s very filling too! Enjoy!
For the relish.
Ingredients:
raw corn kernels from one cob
1/2 a red bell pepper finely chopped
1/2 a zucchini finely chopped
1 avocado peeled, stoned and finely chopped.
Preparation:
Mix all the ingredients in a large bowl, and season as desired. I added a touch of sea salt, and garlic powder.
For the Portobello.
Ingredients:
1 large Portobello mushroom
Preparation:
Remove stem, and scrape the bottom side of the mushroom clean. Lightly wash the mushroom and pat it dry. Place mushroom in the dehydrator for about 1 hour on 118 F degrees, and heat until slightly tender but firm.
Assemble sandwich:
Additional ingredients:
nut cheese
2 large Romaine lettuce leaves
prepared relish
prepared Portobello mushroom
Preparation:
Spread nut cheese over lettuce leaves. Layer the mushroom on top on leaf. Top with heaping spoonfuls of relish. Place other lettuce leaf over top, and serve.
Serving suggestions:
Add tomato slices, and sprouts as desired.
Vega-Riffic Recipes 