Vegan Mushroom “MLT” Sandos
with Roasted Potato Wedges & Mixed Green Salad
We’re giving this classic summery sandwich a vegan makeover. You’ll sizzle sliced mushrooms with savory-sweet paprika for extra-delicious flavor, and pile them onto toasted sourdough along with fresh tomato slices, mixed greens, and a swipe of tangy vegan mayo. Roasted potato wedges and a simple green salad round out this plant-based plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
8 ounce
Button Mushrooms
1 unit
Tomato
1 unit
Lemon
1 teaspoon
Paprika
4 slice
Sourdough Bread
(Contains Soy, Wheat)
2 ounce
Mixed Greens
4 tablespoon
Vegan Mayonnaise
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon. Thinly slice tomato into rounds; lightly season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, paprika, salt, and pepper. (TIP: For perfect timing, start mushrooms when potatoes have 10 minutes left!) Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Meanwhile, toast sourdough until golden.
• In a medium bowl, toss mixed greens with a drizzle of olive oil and juice from one lemon wedge (large drizzle of olive oil and juice from two wedges for 4 servings). • Spread mayonnaise over sourdough slices. Top half the slices with mushrooms, tomato, and as much salad as you like. Close to form sandwiches. • Halve sandwiches and divide between plates. Serve with potato wedges, any remaining salad, and remaining lemon wedges on the side.
