These Mushroom Bacon Veggie Sandwiches are easy, healthy, and oh so delicious! They go great with my extra Crispy Baked Fries.
I came up with these one night when I did not know what to make for dinner. We had gone to the one and only little organic shop in San Isidro (Perez), Costa Rica that morning and bought some nice bread. I had planned on making french toast with it but I decided to make these Mushroom Bacon Veggie Sandwiches when I saw the mushrooms in the fridge.
The recipe is listed below the video I recorded of me preparing them on the fly along with some Crispy Baked Fries. *Please note* the ingredients listed are approximate. I adjusted the ingredients by taste, make sure to adjust to your own tastes.
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Mushroom Bacon Veggie Sandwich
Thinly sliced mushrooms
Sesame oil or Liquid smoke
Salt & Pepper
Pickles (or Quick Homemade Pickles)
Sliced & mashed avocados
If you are making the Quick Homemade Pickles, prepare them first so they can marinate.
Thinly slice desired amount of mushrooms and place into a dry (no oil) pan set to medium heat. Cook the mushrooms until they start to brown but do not let them burn. Once browned, add enough water to barely cover them and let cook. Repeat until the mushrooms thin and dry out.
While the mushrooms are cooking, slice desired amount of onions and tomatoes then shred the carrots.
Once the mushrooms are browned and dried out a bit, add a splash or two of soy sauce. Cook the mushrooms in the soy sauce until the liquid is absorbed.
Add the nutritional yeast, onion powder, and a few drops of sesame oil or liquid smoke to the dried out mushrooms and mix. Add a few more drops of soy sauce, toss and remove from heat.
Slice and mash the desired amount of avocado. Spread the mashed avocado on the bread, top with mustard, and remaining ingredients then salt & pepper to taste. ENJOY!