By: Gusta On: March 23, 2018 In: Home Page, News, Recipes, Uncategorized Comments: 0


– 4 slices of buckwheat bread from Boulangerie St-Méthode

– ½ cup of Gusta’s vegan cheese, grated;

For the shredded mushrooms:

– 200g of King Oyster mushrooms;

– 1 tbsp. of vegetable oil;

– 1 tsp. of paprika;

– ¼ cup of homemade or commercial BBQ sauce;

– Salt and pepper, to taste.

For the cabbage salad:

– ½ cup of chopped red cabbage;

– 1 tbsp. of vegan mayonnaise;

– Salt and pepper, to taste.

For the green pea puree:

– 1 cup of frozen green peas, defrosted;

– 1 handful of fresh parsley (optional);

– 1 tsp. of olive oil;

– Salt and pepper, to taste.


For the shredded mushrooms:

– With the help of a fork and your fingers, separate the mushrooms into coarse filaments;

– In a nonstick pan on high heat, add a tbsp. of oil;

– Add the shredded mushrooms and stir, coating them with oil. At this stage, it’s important not to put salt so the mushrooms won’t lose their water.

– After 2 minutes, reduce the heat to medium-low. Add paprika;

– Let it cook for another 5 minutes, stirring regularly, or until the mushrooms become colored;

– Add ¼ cup of BBQ sauce and stir well to coat all pieces. Add salt and pepper to taste;

– Cook 1 to 2 minutes more, and then remove from heat.

For the salad:

– In a bowl, mix all ingredients. Put aside.

For the puree:

– Put all ingredients into a cylindrical container. With an electric mixer, reduce to a puree. (It’s also possible to use a food processor at this stage);

For the sandwiches:

– Preheat the oven at 375°F;

– Spread the vegan cheese on all 4 slices, then place on a baking pan;

– Put in the oven for 6-8 minutes, or until the cheese has melted. Then remove from oven.

– Spread the green pea puree on 2 slices of bread. Do the same with the cabbage salad and the shredded mushrooms and close the sandwiches with the other slices.

– Serve immediately.