Loose Mushroom Sandwich With Cheeze

  • COOK
    17 Mins
  • PREP
    10 Mins
  • TOTAL
    27 Mins

A low calorie and low fat vegan mushroom and cheese sandwich that's easy to prepare and ready in less than 30 minutes. The flavor of the sauteed mushrooms and onions meld perfectly with the vegan cheese's sharp cheddar-like flavor.

Use a low calorie bun and the whole sandwich has about 195 calories and 4 grams of fat. In the nutritional information I did not count the bun, only the mushrooms and cheeze sauce.

Original Release Date: December 11, 2011

Nutritional Facts
Servings 5Serving Size - Cheeze Sauce 2 T / Mushrooms 1/3 Cup




Calories95
Fat4g
Carbohydrates7g
Protein4.40
Fiber2.70g
Sugar2g
Sodium447.4mg





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Ingredients


    Mushroom Ingredients

  • 1 Tablespoon Canola Oil
  • 1 Large Onion
  • 2 8 oz. Packages of Button Mushrooms
  • 2 Large Garlic Cloves, Minced
  • Dash of Black Pepper
  • 1/8 Teaspoon Ground Coriander
  • 1/2 Teaspoon Onion Powder
  • 2 Tablespoons Soy Sauce


  • Cheeze Sauce Ingredients

  • 1/2 Cup Yeast Flakes
  • 2 Tablespoons Arrow Root Powder
  • 1/4 Teaspoon Ground Corriander
  • 1 Teaspoon Paprika
  • 1 Teaspoon Seasoned Salt
  • 1 Tablespoon Light Vegan Butter
  • 3/4 Cup Plain Rice or Almond Milk


  • Whole Grain Buns of your choice


Directions


Slice mushrooms into 1/4 inch pieces and chop onions and set-aside.

Place a large skillet on the stove and turn on high, add the canola oil. As soon as the oil heats up turn down on medium heat and add the onions. Saute the onions until they are transparent, stirring occasionally.

Now add the mushrooms, garlic, coriander, onion powder and pepper. Cook until liquid from the mushrooms cooks down.

While the mushrooms cook, prepare the cheeze sauce. Start by adding all the ingredients into a small sauce pan and stirring constantly with a whisk on medium to high heat until the cheese thickens. Don't cook it too long, the cheeze will become even thicker once it is taken off the heat and starts to cool, keep this in mind. Keep warm by covering with a lid.

Lastly add the soy sauce to the mushroom and cook 2 more minutes.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.