VEGAN MUSHROOM PARM SANDWICH

This sandwich was a big win. Breaded Nebrodini Bianco mushrooms topped with a creamy cashew tomato rosé sauce, dill havarti cashew cheese, roasted red peppers and fresh spinach! If you’re looking for a meal to impress your friends with, this is a good one. We hope you enjoy!

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4 people, 1 sandwich per person

Ingredients:

  • 4 large Nebrodini Bianco mushrooms
  • 1-2 tbsp of grape seed or avocado oil
  • 4 fresh ciabatta buns
  • 1/2 cup of cashews
  • 2 garlic cloves
  • 3 tbsp of nutritional yeast
  • 1/4 cup of your favourite tomato sauce
  • 1/2 cup of water
  • 1 cup of cashew or almond milk
  • 1/4 cup of flour
  • 1-2 cups of panko breadcrumbs
  • 1/2 tsp of garlic powder
  • 1/4 tsp of paprika
  • A pinch of salt
  • A pinch of pepper
  • 1 jar of roasted red peppers
  • Around 2 cups of fresh baby spinach
  • 1 pack of pulse kitchen penticton dill havarti cashew cheese

Instructions:

  1. First you’ll start preparing your rosé sauce! Heat a medium sized saucepan on medium low heat.
  2. In a blender, combine your raw cashews, water, garlic cloves, nutritional yeast and tomato sauce.
  3. Blend until smooth and add to your saucepan. After a few minutes lower heat and simmer. Sauce will thicken as it cooks!
  4. set out a bowl and a plate. In the bowl whisk together your cashew milk and flour until it starts to thicken. If it’s too thick just add more cashew milk!
  5. On the plate, combine your breadcrumbs, garlic powder, paprika, salt and pepper.
  6. Preheat your air fryer to 375 and add your avocado oil. If you don’t have an air fryer feel free to pan fry!
  7. Slice your mushrooms into thick slices and dip into your cashew milk mixture followed by coating in your breadcrumbs.
  8. Place your breaded mushroom slices into your air fryer and cook for roughly 10 minutes or until golden brown and crispy.
  9. Throw your ciabatta buns in the oven for a few minutes on broil just to give them a nice crunch! Keep an eye on them, broiling can get hectic pretty fast.
  10. Once buns are nice and toasty, start your sandwich with a layer of your mushrooms and top with a generous spoonful of your rosé sauce.
  11. Next add your roasted red peppers, a few leaves of baby spinach and your dill havarti cashew cheese.
  12. Serve and enjoy!
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