Vegetarian Mushroom Reuben Recipe
thinly sliced pastrami-herbed portobello, Swiss cheese, house sauerkraut, crispy red cabbage & spicy vegan dill sauce on rye, house dill pickle, choice of fries or side salad
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Mushrooms
Preheat your oven to 400°F (200°C). Clean the portobello mushrooms, remove the stems, and slice them thinly. Toss with olive oil, garlic powder, onion powder, salt, and black pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
Make the Spicy Vegan Dill Sauce
In a small bowl, mix together vegan mayo, Dijon mustard, chopped fresh dill, and a pinch of garlic powder. Adjust seasoning with salt and pepper to taste.
Prepare the Cabbage
Finely shred the red cabbage and toss with a little salt to soften. This will add a nice crunch and flavor to the sandwich.
Assemble the Sandwich
On a slice of rye bread, layer roasted portobello mushrooms, Swiss cheese, house sauerkraut, and shredded red cabbage. Spread a generous amount of the spicy vegan dill sauce on another slice of bread and place it on top.
Serve
Cut the sandwich in half, serve with dill pickle slices and your choice of fries or side salad.
