Vegan Steak Sandwich

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers | 0 comments




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Hello & Happy Tuesday!!





If you’re already exhausting thinking about all the new boring healthy eats you have to enjoy to jump start your health post holidays.



Well than this recipe should help you breathe a sigh of relief lol.. 



As it’s so easy, can be made in bulk, affordable, light in calories, and most importantly.. 






(Truth: so flavorful, I didn’t even feel the need to add avocado to this concoction, that never happens lol)




If you crave that grilled flavor, love mushrooms, don’t have the energy levels to whip up an intricate lunch..



This is it.








Why this recipe rocks: 



Caps can be used on a myriad of things from quesadillas to tacos or simply just a salad. 



Packs tons of flavor

Non vegan approved






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Vegan Steak Sandwich
Yields 2
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  1. 2 portobello mushroom caps
  2. 1 tsp liquid smoke
  3. 2 tsp red pepper
  4. 2 tbsp olive oil
  5. 1 tsp cracked black pepper
  6. 1 vine ripe tomato
  7. 2 french rolls
  8. 2 tbsp Follow Your Heart Vegenaise
  9. 2 tbsp vegan worcesterchire
  10. 1 clove garlic (minced)
  11. 1 tsp onion powder
  12. 1 tsp sea salt
  13. 1 tsp paprika
  1. 2 cups of colored potatoes
  2. 2 tsp sea salt
  3. 1/2 tsp paprika
  4. 1 clove garlic (minced)
  5. 2 tbsp olive oil or "Vegan Magic" oil
  1. Was and pat dry the mushroom caps and place in a container overnight.
  2. Preheat the oven to 350 and roast the caps upside down, placing excess marinade in the caps. Roast for 15-20 minutes. Remove, and top with fresh vine ripe tomatoes and vegan mayo on french bread and enjoy!
Roasted potatoes
  1. Coat with all of the ingredients and roast for 35 minutes, rotating midway ensuring an even bake, cook until crisp.
Eat. Drink. Shrink.




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I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.



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