THE PORTOBELLO PHILLY REUBEN

SERVES 4 SANDWICHES

RUSSIAN DRESSING

1/3 cup vegan mayonnaise (soy- free if necessary)

1 tbsp. ketchup

1 tbsp. no-salt-added tomato paste

2 tsp. red wine vinegar

1 tsp. dried dill

1/2 tsp. smoked paprika

2 to 3 tbsp. sweet pickle relish

SANDWICHES

4 portobello mushroom caps

Olive oil spray

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. vegan Worcestershire sauce (gluten-free and/or soy- free if necessary)

Black pepper to taste

4 vegan sandwich rolls (gluten- free if necessary), split horizontally

Smoked Gouda Cheese Sauce, Melty Variation

Loads of sauerkraut

NUTRITIONAL VALUES

Calories: 284kcal
Fat: 9g (1.1g S.Fat)
Carbs: 43.5g
Protein: 9.5g
Sugar: 8.9g
Sodium: 784mg

METHOD

To make the Russian dressing: In a small mixing bowl, combine the mayonnaise, ketchup, tomato paste, vinegar, dill, and paprika. To taste, add relish. Refrigerate until ready to use.

To make the sandwiches: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the top and bottom of each portobello cap with olive oil and place gill side up on a baking sheet.

Combine the liquid aminos and Worcestershire sauce in a small cup or bowl. Drizzle over the mushrooms and season with pepper. 10 minutes in the oven Remove from the oven and set aside for a few minutes to cool. Cut the mushrooms into 12-inch strips on the bias. Keep the cheese sauce warm by heating it.

Preheat the oven to broil. Place the rolls, cut side up, on a baking sheet. Place portobello strips on the bottom halves of the pan. On top of the mushrooms, spread or drop the cheese sauce. Broil for 1 to 2 minutes, or until the cheese is golden and the bread is toasted.

Spread Russian dressing on the top half of each roll, then pile on a pile of sauerkraut on the cheesy half of each sandwich. Place the top half of the sandwich on top of the sandwich and serve right away.

BEER-MARINATED PORTOBELLO TACOS WITH AVOCADO-CORN SALSA

SERVES 8 TACOS

1 1/2 cups vegan pale or blonde ale

Juice of 1 lime

1 tsp. ground cumin

1/2 tsp. garlic powder

4 portobello mushrooms, stemmed, gills scraped, cut into 1- inch slices

Sunflower oil, for cooking

6 to 8 corn tortillas (or small flour tortillas)

AVOCADO-CORN SALSA

2 avocados, pitted, peeled, and diced

1 cup corn kernels (fresh or thawed frozen)

1 cup chopped fresh cilantro

1/2 cup chopped red onion

2 tbsp. lime juice

1 tbsp. chopped jalapeño

Salt to taste, optional

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 14.8g (3.1g S.Fat)
Carbs: 18g
Protein: 6.6g
Sugar: 2.4g
Sodium: 177mg

METHOD

In a shallow baking dish, combine the beer, lime juice, cumin, and garlic powder. Toss in the portobello strips until evenly coated. Marinate the strips for 30 minutes, turning them over every 10 minutes.

Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.

Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.

Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminium foil.

To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.