Here’s a great healthy sandwich to enjoy for your next lunch. The vegetables in this sandwich contain plenty of nutrients including protein — there’s no need for any meat.
| Servings |
1 sandwich
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 493 | 0mg | 3g | 56g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.83 | Water saved (gallons) [animal consumption only] |
 |
3.3 | Manure (pounds) not deposited into the environment |
 |
3.7 | Grains / feed (pounds) not consumed by animals |
 |
8.1 | Methane (gallons) not created by animals |
 |
99.3 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
Ingredients
- 4 slices wheat bread
- 2 tsp olive oil
- 1 garlic clove (minced)
- 1 C mushrooms (crimini) (sliced)
- 2/3 C red onion (thinly sliced)
- 2 Tbsp mayonnaise (eggless)
- 1 C cucumbers (thinly sliced)
- 1 tomato (sliced)
- 2 oz Romaine lettuce
- 2 slices cheddar cheese (soy)
- 1 avocado (sliced)
- 2 tsp mustard (Dijon)
- 1 tsp vinegar (red wine)
- 1/8 tsp seasoned salt
- 1/8 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium pan over medium high heat, saute the garlic, mushrooms, and onions in the olive oil.
- Toast the bread; top the toasted bread with the mayo, mushroom mixture, cucumber, tomato, lettuce, cheese, and avocado.
- Add the mustard to the other slice of the bread; sprinkle with the vinegar, salt and pepper.
Recipe Notes
Cover and store the mushroom mixture in the refrigerator for up to one week.
© Mainly Vegan LLC