Quick, simple, healthy comfort food for those busy nights. This vegan Philly portobello "steak" sandwich is full of veggies, a touch of optional spice, and loads of flavor!
Wash and thinly slice mushrooms, bell peppers, spinach, cherry bomb peppers and onion.
Saute garlic in a pan using veggie broth (or oil) until lightly browned.
Add veggies and cook covered until mushrooms release some liquid.
Remove from heat and serve in buns.
Top with one of the creamy sauces or sliced cheese if you want an extra layer of creaminess. Also serves well with a side of green bean fries (made with using the Asparagus Fries recipe but sub green beans).
Tips to prep ahead
Baby/toddler food idea