Portobello Bacon Ingredients:
2 Portobello mushroom caps, thinly sliced at 45
4 Tbls. avocado oil
1 Tbls. maple syrup
1/2 tsp. smoked paprika
1/2 tsp. Redmond’s Sea Salt
dash black pepper to taste.
Making The Bacon:
In a mixing bowl, whisk all ingredients except the
mushrooms. Then add the mushrooms into the bowl
and toss gently with your hands until mushrooms are
well coated. Let marinate 15 minutes. In a skillet,
over medium heat, cook the mushroom mixture,
gently for about 5 minutes.
Sliced spelt, whole wheat or gluten-free bread
Romaine or green leaf lettuce leaves
1 tomato, sliced
Vegenaise (alternative healthy mayo)
Making The Sandwhich:
Assemble the sandwhich by lightly toasting the
bread, and spreading Vegenaise onto the toast.
Then layer the Portobello bacon, tomato, and lettuce.
Slice and serve.
*Get ready for the robust flavor that will delight
your senses and with great healing nutrients.
*This recipe has been credited to Hallelujah Acres.
It’s been revamped a bit using all organic ingredients
as possible, but the flavor is still incredible.