Vegan BLT with Roasted Mushrooms and Tomatoes
Ingredients
- portobello mushroom slices
- oil
- salt
- cherry tomatoes
- garlic
- chopped romaine lettuce
- avocado
- dijon mustard
- bread
Preparation
Toss portobello mushroom slices with oil and salt, then bake at 425°F for about 50 minutes.
Roast cherry tomatoes with roughly chopped garlic, oil, and salt.
Toss chopped romaine lettuce with smashed avocado and dijon mustard to wilt slightly.
Spread mustard and avocado on bread slices.
Assemble the sandwich with the roasted mushrooms, tomatoes, and lettuce mixture.
For better results, use a heartier bread to keep everything together.