Vegan Portuguese Prego Roll
Indulge in the rich, savory flavors of a Vegan Portuguese Prego Roll, a plant-based twist on a beloved classic. This delicious recipe features marinated and perfectly grilled portobello mushrooms, bursting with the bold essence of garlic, soy sauce, smoked paprika, and a zesty hint of lemon juice. Served on crusty vegan rolls layered with creamy vegan mayonnaise, fresh arugula, juicy tomato slices, and crisp red onion, this sandwich delivers a medley of textures and tastes in every bite. Ready in just 30 minutes, this satisfying and wholesome dish is perfect for a quick lunch, dinner, or an impressive meal for guests. Make this easy vegan Prego roll recipe your go-to for a hearty and flavorful meal inspired by Portuguese culinary tradition!
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Recipe Information
Ingredients
- 4 pieces large portobello mushrooms
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 4 pieces crusty vegan rolls
- 8 tablespoons vegan mayonnaise
- 1 cup fresh arugula
- 2 pieces tomato, sliced
- 1 piece red onion, thinly sliced
Instructions
Clean and remove the stems from the portobello mushrooms to prepare them for marinating.
In a shallow dish, combine olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, and black pepper to create the marinade.
Place the portobello mushrooms in the marinade, ensuring both sides are evenly coated. Let them marinate for at least 15 minutes, flipping occasionally.
Preheat a grill or grill pan over medium-high heat.
Remove the mushrooms from the marinade and grill for 5-7 minutes on each side, or until they are tender and have distinct grill marks.
While the mushrooms are grilling, slice the rolls in half and lightly toast them on the grill or in a toaster oven.
Once the rolls are toasted, spread about 2 tablespoons of vegan mayonnaise on the top half of each roll.
To assemble the rolls, place a grilled portobello mushroom on the bottom half of each roll.
Top with fresh arugula, tomato slices, and a few rings of thinly sliced red onion.
Place the top half of the roll over the assembled ingredients and serve immediately.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 36.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3078 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
