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Vegan Curried Oyster Mushroom Mayo Sandwich

35 Minutes
2 Servings
21 Ingredients

Description

Experience a vegan delight with our Vegan Curried Oyster Mushroom Mayo Sandwich. It’s a spicy twist on a classic sandwich with all the vegan goodness, presented by vegan foodie, Chloé Kim Grootboom. This delightful recipe combines tender oyster mushrooms sautéed with aromatic spices, transformed into a mouth-watering mayo, and crowned with a homemade chilli onion crunch.

Complemented by fresh avocado, cucumber and crisp lettuce, this sandwich takes plant-based dining to a whole new level.

Create a fusion of cuisines with this unique Vegan Curried Oyster Mushroom Mayo Sandwich recipe. Get all the ingredients in-store or with Checkers Sixty60.

Directions

1. For the Curried Oyster Mushroom Mayo: Heat a little coconut oil in a frying pan on medium heat and sauté the garlic and onion together for a couple of minutes or until lightly golden.

2. Add the mushrooms to the pan, increase heat slightly and continue to fry for a further 2 minutes.

3. Add the curry powder and season with salt and pepper, and fry for a few more minutes or until nice and fragrant.

4. Remove from the pan and allow to cool.

5. Once the mushroom mixture has cooled down, stir through the vegan mayo, Dijon mustard, and chutney, then set aside.

6. For the Onion and Chilli Crunch: Gently heat the avocado or olive oil in a saucepan and fry the garlic for a few seconds or until just lightly golden.

7. Remove from the heat and add the remaining ingredients. Allow to cool completely before pouring into a jar and storing in the fridge.

8. For Sandwich Assembly: Place a slice of toasted sourdough onto a plate and smear a thin layer of mayo onto the base. Add some lettuce, cucumber and avocado slices, then top with a generous amount of curried mushroom mayo.

9. Drizzle some onion chilli crunch on top.

Ingredients

For the Curried Oyster Mushroom Mayo:

  • Simple Truth Coconut Oil; for frying
  • 1 clove of garlic; crushed
  • 1 small onion; finely chopped
  • 2 punnets (120g each) Freshmark Exotic Oyster Mushrooms; torn into strips
  • 1½ tsp. (7.5ml) curry powder
  • Salt and black pepper
  • ¼ cup (60ml) Simple Truth Vegan Mayonnaise
  • 1 tsp. (5ml) Dijon mustard
  • 1 tbsp. (15ml) Simple Truth Reduced Sugar Fruit Chutney

 

For the Chilli Onion Crunch:

  • 90ml avocado or olive oil
  • 1 clove of garlic; crushed
  • 4 tbsp. (60ml) dried onion; finely chopped
  • 2 tbsp. (30ml) dried garlic; finely crushed
  • 1 tsp. (5ml) smoked paprika
  • Pinch of salt
  • 1 tsp. (5ml) soy sauce
  • 2 tsp. (10ml) maple syrup
  • 2 tsp. (10ml) sesame seeds; toasted
  • 1 tbsp. (15ml) dried chillies; crushed

 

To Assemble:

  • 4 thick slices of sourdough bread; toasted
  • 1 avocado; peeled and sliced
  • 1 small cucumber; thinly sliced into rounds
  • A few crisp lettuce leaves
  • Micro leaves and spring onions; for garnish (optional)