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.
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.
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.
1 large Portobello mushroom
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.
2 large Romaine lettuce leaves
prepared Portobello mushroom
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.
Add tomato slices, and sprouts as desired.