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 Portobello Po'boys Is it possible to have too many good ideas? Is it possible to have too many delicious vegan options? It seems like a no-brainer to answer but if you've ever looked at a vegan cookbook and felt overhwelmed by the choices, this is your answer. With the latest from Robin Robertson,100 Best Vegan Recipes (100 Best Recipes)  , she solves that problem for you by
choosing 90 of
her very favorites from her ambitious 1,000 Vegan Recipes (1,000 Recipes)
and including
ten all-new ones for an orderly little book. This is the cookbook for
when you just want to open a cookbook and immediately find an excellent
recipe without a lot of fuss. As with her other cookbooks, Robin
focuses on accessible, flavorful plant-based recipes from around the
globe, with an emphasis on ingredients that are easy to find and
affordable. From Manchurian Chickpeas to Spinach, White Bean and Pine
Nut Strudel, Creole Tempeh to Chocolate Faux Silk Pie, this cookbook
will not disappoint. Juicy chunks of Portobello mushrooms replace the traditional oysters in this flavorful interpretation of the Southern classic. Leave the Tabasco bottle on the table for anyone who wants an extra splash. Portobello Po'boys 1 tablespoon olive oil 4 Portobello mushroom caps, cut into 1- to 2-inch pieces 1/2 teaspoon Cajun seasoning blend Salt and freshly ground black pepper 4 crusty sandwich rolls, sliced Vegan mayonnaise, for spreading 1 1/2 cups shredded romaine lettuce 4 large tomato slices Tabasco sauce, for serving 1. Heat the oil in a large skillet over medium heat. Add the mushroom pieces and cook until browned and softened, about 8 minutes. Add the Cajun seasoning blend and salt and pepper to taste. 2. Spread mayonnaise onto the cut sides of the rolls. Place a tomato slice on the bottom of each roll, top each with some of the shredded lettuce. Arrange the mushroom pieces on top, sprinkle with Tabasco, and top with the roll tops. Excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Used with permission of Houghton Mifflin Harcourt. All rights reserved. © 2013-2016, Vegan Street |
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