M.A.L.T. Sandwich with Sriracha Aioli
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
For the sriracha mayo:
  • ¼ cup vegan mayo (I am using Follow Your Heart Veganaise)
  • 1 Tablespoon sriracha
  • pinch salt
For the Sandwich:
  • 8 large trumpet or king oyster mushrooms (you can substitute 2-3 portobello caps if you prefer)
  • 2 Tablespoons olive oil
  • 1 medium tomato, cut into thick slices
  • 1 small head of romaine or butter lettuce
  • 1 avocado, pitted and sliced
  • 6 pickles
  • 4 pieces of whole wheat bread, toasted
  1. In a small bowl, mix the mayo, sriracha and salt until smooth. Set aside.
  2. Preheat oven to 350 F.
  3. Slice the trumpet mushrooms lengthwise and toss in olive oil, salt and pepper.
  4. Place mushrooms on a sheet pan and place in the oven for about 10 minutes.
  5. Roast until tender. Remove from oven and set aside until ready to use.
  6. Take the toasted bread and spread some of the sriracha aioli onto each slice.
  7. Arrange ½ the avocado and mushrooms onto one side of the bread.
  8. Top with 2-3 slices of the tomato, 2-3 pieces of lettuce, and 1 or 2 pickles.
  9. Put the final piece of bread on top to finish the sandwich.
  10. Cut in half and hold in place with sandwich picks if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/m-a-l-t-sandwich-mushroom-avocado-lettuce-tomato/