Vegan Shiitake Bacon, Cheese & Tomato Croissants Sandwich
Serves 4
Cooks in 35 mins
Prepared by Gaz Oakley
Ingredients
Marinade
3 tbs Maple
2 tbs Soy Sauce or Coconut Aminos
2 tbs Miso Paste
1 tbs Coconut Oil
2 tsp Smoked Paprika
To serve
4 La Boulangère Vegan Croissants
400g Shiitake Mushrooms, sliced
4 slices Vegan Cheese, sliced
1 Tomato, sliced fine
Handful Cress or Salad Leaves
Method
- In a mixing bowl add the marinade ingredients & whisk together until well combined.
- Add the sliced mushrooms to the bowl and stir well, set the bowl aside for the mushrooms to marinade for 15 minutes.
- Meanwhile, pre heat your oven to 180 degrees Celsius and line a baking tray with grease proof paper.
- Meanwhile, pre heat your oven to 180 degrees Celsius and line a baking tray with grease proof paper.
- Once Sautéed place the mushrooms onto the lined baking tray, with La Boulangère vegan croissants next to them.
- Once Sautéed place the mushrooms onto the lined baking tray, with La Boulangère vegan croissants next to them.
- Once baked, cut your La Boulangère vegan croissants in half and fill with tomato, cress, the mushrooms & vegan cheese.
Bon Appétit!
Be first to get a copy of our exclusive PDF of La Boulangère Vegan recipes prepared by Gaz.
Sign up now
