Vegan Mushroom Tea Sandwiches Food

VEGAN MUSHROOM TEA SANDWICHES

Steps:

• Heat oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender and beginning to brown. Add 1 teaspoon lemon juice, then remove mushrooms from heat. Let cool completely.
• Stir together mayonnaise, wasabi, and remaining 1 teaspoon lemon juice. Season lightly with salt and pepper. Fold in mushrooms and chives.
• Spread 3 tablespoons mushroom mixture each on four bread slices. Top with arugula, then sandwich with remaining bread slices. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers; serve.

VEGAN TEA SANDWICHES

Steps:

• Butter the slices of bread lightly, then prepare your fillings
• Cucumber Sandwiches - Leave the thinly cut cucumber slices sit in a colander with a generous pinch of salt for 15 minutes and then arrange on a couple of sheets of kitchen paper. This is to remove any excess water and avoid soggy sandwiches! Arrange the cucumber onto one slice of bread. Keep it to one layer of the cucumber slices - don't overfill. Grind some white pepper on top, then sandwich the two slices together, remove crusts and cut into three smaller sandwiches, about 2 inches thick.
• Sweet Onion & Hummus - Simply spread the hummus on one slice of bread and the onion chutney onto the other. Sandwich the two slices together, remove crusts and cut into three smaller sandwiches, about 2 inches thick.
• Roasted Pepper & Pesto - Spread the vegan pesto lightly onto two slices of bread. Delicately arrange the pepper slices on top of one slice. Sandwich the two slices together, remove the crusts and cut into three smaller sandwiches, about 2 inches thick.
• Serve immediately! See notes for making ahead.

VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY

Steps:

• In a large pan, heat 2 tablespoons of olive oil over medium heat.
• Add the onion and sauté for about 3 minutes until translucent.
• Add the garlic and cook for about 2 minutes, until fragrant.
• Add the green pepper. Stir and sauté for about 5 minutes until tender.
• Transfer the sautéed vegetables to a bowl and set aside.
• Melt the vegan butter in the pan.
• Add the mushrooms and stir to coat in the butter.
• Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
• Add the green pepper, onion, and garlic mixture back to the pan and stir.
• Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
• In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
• Add the potato and blend until homogenous.
• Fill the hoagies with the mushroom mixture.
• Top the mushroom mixture with the vegan "cheese", and parsley. Serve immediately.
• Enjoy!