Vegetarian Savory Liver Sandwich
Savor the rich, umami-packed flavors of this Vegetarian Savory Liver Sandwich—a plant-based twist on a classic favorite. Made with protein-packed seitan and earthy cremini mushrooms, this hearty filling is seasoned with soy sauce, garlic, fresh thyme, and black pepper for a depth that mimics the distinctiveness of traditional liver without using any animal products. Nestled between toasted whole-grain bread slathered in tangy lemon-infused vegan mayo, and layered with fresh lettuce and juicy tomato slices, each bite is a delicious harmony of textures and tastes. Perfect for a quick yet satisfying lunch or dinner, this meatless sandwich takes just 40 minutes to prepare and serves four. Whether you're exploring vegetarian options or simply seeking a unique sandwich recipe, this dish is sure to impress and delight!
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Recipe Information
Ingredients
- 250 grams seitan
- 200 grams cremini mushrooms
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- 8 pieces toasted whole grain bread slices
- 8 pieces lettuce leaves
- 1 large tomato
- 4 tablespoons vegan mayonnaise
- 1 tablespoon lemon juice
Instructions
Finely chop the onion and garlic cloves. Slice the cremini mushrooms and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sauté for about 3-4 minutes until onions are translucent.
Add the sliced mushrooms to the skillet and continue to sauté for another 5 minutes until mushrooms are browned.
Coarsely chop the seitan and add it to the mushroom mixture in the skillet. Stir in the soy sauce, fresh thyme, and ground black pepper. Cook for an additional 5 minutes, stirring occasionally, until well combined and flavors meld. Remove from heat.
While the seitan mixture is cooking, slice the large tomato into thin slices.
In a small bowl, mix the vegan mayonnaise with lemon juice to make a tangy spread.
To assemble the sandwiches, spread the lemon-mayo blend on one side of each toasted whole grain bread slice.
Place a lettuce leaf on four of the bread slices with the spread. Top with a portion of the seitan-mushroom mix, followed by tomato slices.
Complete the sandwiches with the remaining bread slices, spread-side down.
Slice each sandwich in half and serve immediately.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 34.5 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 590 mg | 45% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2729 mg | 58% | |
*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.
