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  • ½ cup vegan mayonnaise
  • 2 tablespoons minced onion
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sweet relish
  • 1 teaspoon sriracha, to taste
  • Salt and pepper, to taste



  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornmeal
  • 1½ tablespoons Creole seasoning
  • ½ cup plus 2 tablespoons non dairy milk
  • 1 tablespoon Dijon mustard
  • Canola oil, for cooking
  • 4 large portobello mushrooms, stemmed and cut into ½-inch slices



  • One 20-inch baguette, cut in half lengthwise, cut into 4 pieces, and some inside removed
  • 2 cups shredded lettuce
  • 2 large tomatoes, sliced
  • 3 thin slices red onion, separated into rings
  • 4 dill pickles, sliced
  • Instructions

    To make The seasoning :

    1. In a small bowl, combine all the ingredients. Store in an airtight container.

    To make The spread:

    1. In a small bowl, stir together all the ingredients.
    2. Refrigerate in an airtight container for up to 1 week.

    To make The mushrooms :

    1. Combine the flour, cornmeal, and Creole seasoning in a shallow dish. In a second dish, stir together the milk and mustard.
    2. Heat ¼ inch oil in a large skillet over medium heat.
    3. Preheat the oven to 250°F.
    4. Line a baking sheet with paper towels. With one hand, dip the mushroom slices into the milk mixture, then with the other hand into the flour mixture.
    5. Transfer to the skillet and fry until golden, turning once, 4 to 5 minutes.
    6. Transfer to the baking sheet to drain and keep warm in the oven.

    To assemble The sandwiches :

    1. Smear 1 tablespoon spread on both sides of the bread.
    2. Layer the mushrooms, lettuce, tomatoes, red onion, and dill pickles on top.
    3. Top with the other slice of bread and serve.

    For creole seasoning:

    1. In a small bowl, combine 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, ½ teaspoon fine sea salt, ½ teaspoon black pepper.
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