MLT Sandwich with Beet Pesto
MLT’S! Mushroom, tomato, lettuce sandwiches with a creamy beet pesto. YUM.
I have a serious obsession with portobello mushrooms! They’re so satisfying and hearty. I actually often prefer them over any veggie burger. They’re also naturally juicy and soak up flavors nicely.
This is my HEALTHY version of a classic BLT, aka bacon, lettuce and tomato sandwich. I have to shyly admit, I used to enjoy BLT’s during my pre vegan days. I think there is something quite special about the simplicity of it.
No, the mushroom does not taste like bacon. But the flavorful and juicy veggie is such a show stopper you will be pleasantly surprised. Plus, this does the body good!
The beet pesto actually started as a traditional pesto (but with a beet twist). As I always play around in the kitchen, I get really bold with my decisions and luckily more often times then not, it comes out delicious. I decided to throw in some garbanzo beans and an avocado to make it creamy. IT WORKED! So no this is not your average pesto, and in fact is more like a hummus, but nonetheless it is delicious and thats all that matters.
Like I had said, portobello mushrooms soak in LOADS of flavor. Marinating mushrooms is such a game changer.
PREP TIME
5min
COOK TIME
25min
TOTAL TIME
30min
INGREDIENTS
Serves: 2
- 4 Slices of bread or two pretzel buns
- 4 pieces romaine lettuce
- 1 large tomato, sliced
Beet Pesto
- 1 can 15 oz garbanzo beans
- 1/4 cup cilantro
- 1 small beet, steamed
- 1/4 cup pine nuts
- 1 avocado
- 1/4 cup nutritional yeast
- 1/4 tbsp garlic
- 1/4 cup warm water
- 1/2 tsp salt
- 1/2 tsp black pepper
Marinated mushrooms
- 2 portobello mushrooms
- 1 1/2 tbsp liquid aminos (or soy sauce)
- 1 tbsp spicy mustard
- 1 tbsp maple syrup
- 1 tbsp water
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a medium sized bowl, combine liquid aminos, spicy mustard, maple syrup and water. whisk together. Chop portobello mushrooms into 1 inch pieces. Place the mushrooms in the bowl along with the mixture and mix until each piece of mushroom is well coated. Place in fridge to marinate for 30 minutes.
- Meanwhile, place all the pesto ingredients into a food processor and pulse until creamy texture is reached. You may need to add an extra 1-2 tbsp of warm water to help successfully blend into a creamy texture. Scoop pesto into a bowl and place in the refrigerator while you cook the mushrooms.
- In a medium sized pan over medium heat sauté mushrooms. Make sure to pour all the extra sauce into the pan. Cook for 5-7 minutes, adding 1 tbsp of water* at a time to prevent mushrooms from ticking to the pan. Turn off heat once mushrooms are cooked and set aside.
- Toast bread of choice. Assemble sandwiches by first placing a generous layer of beet hummus on one or both pieces of toasted bread followed by sliced tomato, lettuce and cooked mushrooms.
I used warm water instead of using oil to keep it lower in fat, feel free to use olive oil or avocado oil if thats what you want, Although I can say that the naturally oils in the avocado and pine nuts makes the hummus creamy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
