PHILLY PORTOBELLO STEAK SANDWICH

Quick, simple, healthy comfort food for those busy nights. This sandwich is full of veggies, a touch of optional spice, and loads of flavor. Meatless Mondays just took it up a notch!

 

Ingredients:

• 4 Portobello mushrooms (de-stemmed)
• 1 small green bell pepper
• 1 small red bell pepper
• 2 cups spinach
• 1 sweet onion
• 2 cherry bomb peppers (optional for spicy version)
• 1 teaspoon fresh chopped garlic (about 1 medium garlic clove)
• 1 tablespoon parsley
• Your favorite oil for sauteing veggies or veggie broth if not using oil
• 2 tablespoons brown rice flour
• ½ cup veggie broth
• Himalayan pink salt and ground black pepper to taste
• Sprouted wheat or gluten free hot dog buns or sub sandwich rolls

Optional toppings:

• Ultimate “Cheese” Sauce
• Sharp White Cheese Sauce
• Fat Free Alfredo
• Creamy Alfredo Sauce

note: The cherry bomb peppers add an extra level of flavor and spice. You can omit or even sub any other hot peppers you may like. The creamy sauces give it an extra creamy taste without compromising flavor or the vegan factor. You could even add a slice of vegan cheese, like the Follow Your Heart or Chao.

Tips to prep ahead: Slice veggies. Make optional toppings of choice.

Baby/toddler food idea: Feed baby puree of spinach, bell peppers and mushrooms. Feed toddler the filling (without the spicy peppers) with a spoon and the bread on the side.

Instructions:

Wash and thinly slice mushrooms, bell peppers, spinach, cheery bomb peppers and onion.

Saute garlic in a pan using oil or veggie broth until lightly browned. Add veggies and cook covered until mushrooms release some liquid.

Add parsley, salt and pepper and mix well. Remove cover and add flour and veggie broth and continue to cook until juice thickens.

Remove from heat and serve in buns. Top with one of the creamy sauces or sliced cheese if you want an extra layer of creaminess. Also serves well with a side of green bean fries (made with using the Asparagus Fries recipe but sub green beans).