Who doesn’t love a juicy sandwich packed with flavor? Up your plant intake by substituting beef for meaty Portobello mushrooms and adding some delicious caramelized onions for even more flavor and fiber. Finally, pile all of this onto some crusty bread, dip into a delicious juice or “jus” and add some creaminess with a tangy Greek yogurt and horseradish sauce. This lighter-style meal is perfect for either lunch or dinner.
Learn how to caramelize and deglaze onions and how to swap plants for meat in traditional meat recipes.
Level Ups (optional)
Add a layer of spinach leaves and chopped parsley to each sandwich for additional vegetables. Add sliced red peppers to the onions during the last 5 minutes of the cooking process. Roast smaller, sliced, assorted mushrooms for 25 minutes.
You can substitute the portobello mushrooms with conventional mushrooms and cut the roasting time by 10 minutes.
Baking sheet lined with foil, parchment or a Silpat sheet
Silicone spatula or equivalent
- INGREDIENTS FOR ROASTED MUSHROOMS:
- 4 portobello mushroom caps, gills lightly scraped and sliced into ¼ inch strips
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika (optional)
- INGREDIENTS FOR CARAMELIZED ONIONS AND DIPPING JUICE:
- 1 Tbsp olive oil
- 1 large onion, thinly sliced (about 4 cups)
- ½ cup water to splash in pan while caramelizing the onions
- ¼ cup dry white wine
- 1 Tbsp Worcestershire sauce
- 1 Tbsp low sodium soy sauce or tamari
- 2 cups vegetable broth
- ¼ tsp salt
- ½ tsp pepper
- 1 tsp maple syrup (optional)
- INGREDIENTS FOR GREEK YOGURT-HORSERADISH AND BREAD:
- ½ cup full-fat Greek yogurt
- 1 Tbsp prepared horseradish
- 1 tsp lemon juice
- ½ tsp ground black pepper
- Salt to taste
- 4 whole grain hot dog or crusty rolls, split and toasted
- Preheat oven to 450° degrees. Toss mushroom slices with 2 Tbsp of olive oil, salt, pepper and smoked paprika. Transfer to a lined baking sheet and roast for 25 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add onions and sauté until softened, stirring occasionally after they start to brown a little. Splash with white wine and/or water if they start to stick too much. Continue cooking over low heat until browned and soft and until the wine is almost all the way evaporated. Then turn off the heat and remove the onions from the pan.
- For the dipping sauce, add the Worcestershire sauce, tamari or low sodium soy sauce, vegetable broth, salt, pepper and maple syrup into a small pot. Bring the sauce to a boil and then down to a simmer and reduce the sauce by 25% of the volume. Hold over low heat.
- In a small bowl, combine the yogurt, horseradish, salt and pepper and set aside.
- Toast the rolls. Divide the dipping sauce into 4 bowls. Divide the cooked mushrooms and onions over the four split and toasted rolls. Drizzle with yogurt sauce. Before each bite, dip each sandwich into the individual bowl of sauce.