ULTIMATE ROASTED VEGGIE SANDWICH // VEGAN VAN LIFE

You guys hear that munching in the background? That's my caramel lady. I'm gonna do my best not to rip each other's face off today because we're starving. Let's get into it. So welcome back to another Freestyle Friday. Every single week, we're gonna cook it my way. Recipes are free, you know I keep it hot. So grab that pen and paper, let me show you what I got. Today, it's a sandwich day. But I ain't got no flippin' tempeh. We're gonna kick it with a little onion and browns. Welcome back to another episode of Freaky Freaky Freestyle Fridays. Today, we're keeping it real simple in the kitchen. Mainly because we're starving and we need lunch. But also because this is a great recipe. I'm making a sandwich as you've seen from maybe the title or the thumbnail. You could do this on a salad. You could serve this on the side of a dish. And it makes an incredibly simple, delicious sandwich. I'm just gonna show you like a roasted veg portobello sandy. Let's get into it. So today, I'm gonna start with two beautiful portobellos. If you've never had a portobello mushroom before, try it. It's amazing. You can do this on the barbecue and just serve them like a steak. Or you can just saute them up like I'm about to show you. You could leave the ends on, that is good meat. You could eat that. You can just pop the ends off. That sucks. Oh no. The goner? Goner. Here on Freestyle Friday, it doesn't matter. We don't use measuring cups. I'm just gonna start cutting those in nice shanks. Shank, shank, shank, shank, shank. And these will shrink down. You're probably thinking, holy smokey rollies. Those are fat shanks. Don't worry, guys. Mushrooms shrink down real small. As you guys know, I'm not a big fan of washing mushrooms. I'm actually a big fan of not washing mushrooms. When you wash mushrooms, they're like a sponge. You'll just deal with more water. More water in the pan. It won't saute nice and hot. So please don't wash your mushrooms. A little bit of dirt from the grocery store is okay. Well, actually, you can get soy lychum diabetes from unwashed mushrooms. It's a risk I'm willing to take. I'm just gonna quickly dice this onion into a few little pieces. I literally just cut it in half, skinned it, and then just took the one half of the onion and along the sides, you get these nice, beautiful little half-moon pieces. A tablespoon. Nice hot pan. I like my onions cooked on like a high heat. I'm gonna start to like caramelize those up a little bit. They're starting to sweat down. I'm just gonna add a little salt and pepper. Just a couple shakes of each. Red onion actually makes the best caramelized onion. So to caramelize onions, I just cook it down. It becomes nice and soft. And then I add maple syrup and just literally let it cook for a few more. Just like a half tablespoon. So I'm a big fan of like really cooked or almost burnt onions. You see that? They're starting to char a little bit. And look how much they shrink down. So that's a full onion. For the mushrooms, gonna kind of start it the same way. A little bit of oil. Throw those booms right in. I like to cook them on like a medium to high heat and just keep them moving. You see the mushrooms are starting to cook down nicely. And we're gonna make these like a teriyaki sort of. Just not like an overly sweet because there's gonna be a lot of different flavors. But just like a simple sauce that we're gonna cook right in there. I'm gonna take my trusty Heinz ketchup. I'm just gonna throw a tablespoon of that. Three quarters of a tablespoon of maple syrup. About a tablespoon of soy. The last thing we're adding is just some garlic powder. That's about a tablespoon as well. Let that fog out. You have to admit it guys, that looks amazing. Super stoked. So I'm gonna pull that, put it into a bowl as well. As you'll notice, I haven't even washed my pan. Keeping it nice and simple. We'll jump right into the bell peppers. I'm gonna leave those in either quarters or thirds. Same amount. So because we got the two sweet flavors from the mushroom and the onion, I'm gonna do this one a little saltier. I'm just gonna keep it simple with a little salt and pepper. Maybe a little balsamic. That's it. The peps are nice and charred. Just like I like them. I got them on a low heat now. Just to help soften them up a little bit more. This is a last minute decision but I think I'm gonna add a little bit of hot peppers. Just to add a little spice to the sandwich. Last step. Just gonna toast up them buns. Nice charred spinach. The more simple the better. I'm usually guilty of going crazy and adding different sauces and mustards and mayos. But what I've learned is kiss. What does that mean baby? Keep it simple stupid. So I'm gonna do a little sprout action. Sprouts are amazing if you guys haven't bought sprouts before. Really add like a really nice fresh flavor. And then I'm just gonna butter my bread with a little chickpea paste. Otherwise known as hummus. Look at this bite right here. You got the onion, the mushroom, the sprout. Wow, wow, wow. I feel like I say wow every time I take a bite but it goes down real easy. Those buns are nice and soft. Flavors are working. It's sweet. I think that heat was a little clutch. If you guys are into that heat movement, just a little pinch really helps elevate everything. Be sure to try that recipe. Smash the thumbs up if you liked it. Maybe you're gonna take the mushroom recipe and throw it on a salad. Maybe you're gonna do the roasted red peps on the side of a stroganoff. Who knows? Oyster is yours. I'm just here to help inspire, educate, and spit some knowledge. Stay hungry friends. Please tag me in your pics. I'd love to see you making this sandy at home. I'll see you on the internet. I'll go for the strawberries.