Vegan Mushroom “MLT” Sandos

Name: Vegan Mushroom “MLT” Sandos with Roasted Potato Wedges & Mixed Green Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 8 ounce Button Mushrooms; 1 unit Tomato; 1 unit Lemon; 1 teaspoon Paprika; 4 slice Sourdough Bread; 2 ounce Mixed Greens; Salt; Pepper; 2 teaspoon Cooking Oil; 1 teaspoon Olive Oil; 4 tablespoon Vegan Mayonnaise

with Roasted Potato Wedges & Mixed Green Salad

Recipe Development TeamPublished on August 05, 2024

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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.

Tags:

Vegan

•Calorie Smart

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories620 kcal

Fat35 g

Saturated Fat6 g

Carbohydrate75 g

Sugar8 g

Dietary Fiber7 g

Protein14 g

Sodium630 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

•Medium Bowl

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.