Vegan Portuguese Prego Roll
Discover a plant-based twist on a Portuguese classic with this Vegan Prego Roll recipe! Perfectly grilled portobello mushrooms, marinated in a savory blend of soy sauce, olive oil, lemon juice, garlic, and smoked paprika, take center stage as the juicy, umami-packed filling. Nestled inside a crusty vegan roll, these mushrooms are paired with creamy vegan mayonnaise, peppery arugula, fresh tomato slices, and tangy red onion for a satisfying combination of flavors and textures. Ready in just 30 minutes, this quick and easy recipe is ideal for weeknight dinners or casual gatherings. Whether you're vegan or simply exploring meat-free options, this Portuguese-inspired sandwich promises bold flavors and wholesome ingredients in every bite!
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Ingredients
- 4 pieces large portobello mushrooms
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 4 pieces crusty vegan rolls
- 8 tablespoons vegan mayonnaise
- 1 cup fresh arugula
- 2 pieces tomato, sliced
- 1 piece red onion, thinly sliced
Directions
Step 1
Clean and remove the stems from the portobello mushrooms to prepare them for marinating.
Step 2
In a shallow dish, combine olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, and black pepper to create the marinade.
Step 3
Place the portobello mushrooms in the marinade, ensuring both sides are evenly coated. Let them marinate for at least 15 minutes, flipping occasionally.
Step 4
Preheat a grill or grill pan over medium-high heat.
Step 5
Remove the mushrooms from the marinade and grill for 5-7 minutes on each side, or until they are tender and have distinct grill marks.
Step 6
While the mushrooms are grilling, slice the rolls in half and lightly toast them on the grill or in a toaster oven.
Step 7
Once the rolls are toasted, spread about 2 tablespoons of vegan mayonnaise on the top half of each roll.
Step 8
To assemble the rolls, place a grilled portobello mushroom on the bottom half of each roll.
Step 9
Top with fresh arugula, tomato slices, and a few rings of thinly sliced red onion.
Step 10
Place the top half of the roll over the assembled ingredients and serve immediately.
Nutrition Facts
| Serving size | (1258.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1779.3 |
| Total Fat 88.3g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 17.3g | |
| Cholesterol 27.1mg | 0% |
| Sodium 3533.2mg | 0% |
| Total Carbohydrate 220.1g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 31.8g | |
| Protein 41.0g | 0% |
| Vitamin D 28.0IU | 0% |
| Calcium 210.0mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 2579.1mg | 0% |
Source of Calories