Vegetarian Classic Shrimp Sandwich
Dive into the vibrant flavors of the Vegetarian Classic Shrimp Sandwich, a plant-based twist on the beloved seafood staple! King oyster mushrooms take center stage, their meaty texture and subtle sweetness transformed into a delicious shrimp alternative thanks to a zesty marinade of Old Bay seasoning, lemon juice, and fresh dill. Sautéed to perfection, these mushrooms are layered with crisp lettuce, juicy slices of tomato, and a creamy vegan mayo-mustard sauce, all nestled within toasted sandwich rolls for a satisfying crunch. Ideal for a quick yet flavorful lunch or dinner, this vegetarian recipe is ready in just 30 minutes and packed with tangy, savory goodness. Perfect for vegans and seafood lovers alike seeking a creative and sustainable alternative, this sandwich is sure to impress.
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Recipe Information
Ingredients
- 2 large King oyster mushrooms
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh dill
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegan mayonnaise
- 1 teaspoon Whole grain mustard
- 2 Vegan sandwich rolls
- 4 leaves Lettuce leaves
- 1 medium Tomato
Instructions
Clean the king oyster mushrooms and slice them lengthwise into thick pieces that resemble shrimp in shape.
In a bowl, mix the sliced mushrooms with Old Bay seasoning, 1 tablespoon of olive oil, lemon juice, fresh dill, salt, and black pepper. Toss well to ensure the mushrooms are evenly coated and let them marinate for at least 15 minutes.
While the mushrooms are marinating, prepare the sauce by combining the vegan mayonnaise and mustard in a small bowl. Mix until smooth and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated mushrooms to the skillet and cook for about 5 minutes on each side until they are golden brown and have a texture similar to cooked shrimp.
Slice the tomato into thick slices.
Toast the vegan sandwich rolls lightly if desired.
Assemble the sandwiches by spreading the mayonnaise-mustard sauce on the bottom half of each roll. Layer the lettuce leaves on top of the sauce, followed by the cooked mushrooms and tomato slices.
Top the sandwich with the remaining half of the roll and serve immediately.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 113448 mg | 4933% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 22.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1071 mg | 23% | |
*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.
