Vegan Buffalo Chicken Sandwiches
with Corn on the cob and
Oven baked Brussels sprouts
8 - Portobello mushroom caps
2 - Cups of Franks original red hot
2 - Tbsp Soy sauce
2 - Tsp Lime juice
2 - 1 Gallon freezer bags
Place 4 Caps in each freezer bag
and add Red hot, Soy sauce and lime juice
and let marinate for about 1 hour
2 - Bags of fresh Brussels sprouts
1/2 - Cup of olive oil
(or Vegetable oil)
1 - 1 Gallon resealable freezer bags
Cut of bottom stem and slice in half long ways
Place in freezer bag
add olive oil and and seal turn upside down and coat very well
If you need to add a little more oil
do so and let sit for 5 minutes
Place on a cookie sheet with sides spread out evenly and sprinkle
Basil, Garlic salt and Black Pepper
Bake for 30 Minutes @ 350 use a spatula to turn every 10 Minutes
about 10 minute after you put the Brussels sprouts in
Put Portobellos on cookie sheet with sides
pour the sauce from the freezer
bags over the mushrooms and bake @350 for
20 minutes turning over every 7 minutes
Boil water for the corn after water boils carefully place
corn in boiling water and cook for about 5 Minutes turn
heat to low and leave lid on until everything is done
Place Mushroom cap on Bun with Lettuce, Tomato and Vegan Mayo
Sorry No Picture
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