portabella bagel sandwich with garlic creme.

PORTABELLABAGEL
Oh, this sandwich….never mind that your breath will smell like garlic for the evening – its totally worth it.

4 portobello mushrooms
4 seasame bagels
Tomatoes
Baby Spinach
1 avocado
1/4 cup balsamic vinegar
1 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon dried thyme
Salt and pepper

Uptons seitan bacon (or make your own tempeh bacon!)

Garlic Cream Sauce:
1/3 pack of mori-nu soft silken tofu
10 cloves garlic, peeled and gently crushed
1 bunch fresh flat-leaf parsley
1 tablespoons Dijon mustard
Juice of one lemon
Salt and pepper

For the mushrooms: In a large shallow container whisk together the vinegar, olive oil, mustard, thyme, parsley salt and pepper. Once combined, place the mushrooms in the container and turn a few times to get them coated nicely. Bake in the oven at 400 degrees for about 15 minutes or so.

For the garlic cream sauce: Add to a food processor or blender the tofu, garlic, lemon juice, mustard, parsley, salt and pepper.

Fry up your uptons bacon, or start making your tempeh bacon.

Toast your bagel, add mushroom and bacon – top with lots of garlic creme sauce, spinach, tomato, and avocado!

Its messy, but its super tasty! Enjoy!!

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