Vegan Mushroom Tea Sandwiches Recipes

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VEGAN MUSHROOM TEA SANDWICHES



Vegan Mushroom Tea Sandwiches image

Umami-packed portobellos are sauteed and folded into vegan mayonnaise along with fresh chives for the filling of these satisfying finger sandwiches. A touch of wasabi adds just the right amount of heat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 25m

Yield Makes 24

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 portobello mushrooms, stems and gills removed, finely chopped
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1/2 cup vegan mayonnaise, such as Sir Kensington's
2 teaspoons wasabi paste
2 tablespoons finely chopped fresh chives
8 slices vegan white or pumpernickel sandwich bread, or a combination
1 cup arugula or micro-arugula

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



Vegan Tea Sandwiches image

These recipes make approximately 12 finger sandwiches, perfect for an afternoon tea spread! The fillings are dairy-free and vegan friendly.

Categories     Snacks

Time 25m

Number Of Ingredients 13

2 medium slices of soft white bread
dairy-free butter, for spreading
4 tbsp onion chutney
4 tbsp hummus
2 medium slices of soft white bread
dairy-free butter, for spreading
3 tbsp dairy-free pesto
1/3 of a 290 g / 10 oz jar of roasted peppers, drained and sliced into strips
A pinch of salt and pepper
2 medium slices of soft white bread
dairy-free butter, for spreading
1/4 cucumber, cut into very thin slices
A large pinch of salt and a sprinkling of ground pepper

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.

Nutrition Facts : Calories 79 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize Per sandwich (approx), Sodium 142 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY



Vegan Mushroom

Here's what you need: olive oil, medium yellow onion, garlic, green pepper, vegan butter, oyster mushroom, paprika, onion powder, garlic powder, black pepper, salt, soy sauce, vegan worcestershire, carrot, vegetable broth, lemon juice, nutritional yeast, tomato paste, large potato, large hoagie rolls, fresh parsley

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 21

5 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
1 clove garlic, minced
1 green pepper, sliced into long strips
2 teaspoons vegan butter
10 oz oyster mushroom
¼ teaspoon paprika
1 ¼ teaspoons onion powder, divided
1 ¼ teaspoons garlic powder, divided
1 teaspoon black pepper, divided
1 teaspoon salt, divided
1 tablespoon soy sauce
1 tablespoon vegan worcestershire
1 carrot, cooked, peeled, and cut into large chunks
1 cup vegetable broth, or more depending on consistency wanted
½ tablespoon lemon juice
¼ cup nutritional yeast
½ teaspoon tomato paste
1 large potato, cooked, peeled, and cut into large chunks
2 large hoagie rolls
fresh parsley, for garnish, optional

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!

Nutrition Facts : Calories 1071 calories, Carbohydrate 91 grams, Fat 71 grams, Fiber 11 grams, Protein 16 grams, Sugar 19 grams

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