In December, my grandmother gave me a new cookbook I'd been wanting, Quick Fix Vegan. We've finally read through it and marked a lot of pages, and so far, this is my favorite! To me, these are truly as good as the real thing, but I still feel good and not weighed down after eating them. Unfortunately, that first time, I made only a half recipe. I always seem to be really crazy about the stuff that I cut in half, and then on the other hand, I'm stuck with a full batch of lackluster recipes I've tried.
A word of advice, though: remove the seeds from your chipotle peppers, because I didn't, and I thought, hey, I'm also special enough that I can throw in double the chipotles for a little extra flavor, and then before we knew it, our mouths were on fire. So just seed those peppers and don't get too brave right off the bat!
For 4 sandwiches, you will need:
1 Tbsp. olive oil
1/2 cup very finely chopped onion
3 cloves of minced garlic
2 large portabella mushrooms, finely chopped or shredded (as suggested, I used the shredding disc on my food processor)
1 15 ounce can of drained & rinsed pinto beans
2 seeded chipotle peppers in adobo sauce, minced
1 Tbsp. yellow/brown/dijon mustard
1 Tbsp. brown sugar
1 Tbsp. agave nectar or maple syrup
2 tsp. chili powder
1/2 tsp. paprika (smoked, if you can find it)
salt & pepper
4 sandwich rolls, split & toasted
Instructions:
Heat the oil over medium heat in a saucepan, and add onion & garlic to cook for 5 minutes. Stir in the shredded mushrooms and cook for 3 minutes, then all the other ingredients. Stir it occasionally and let it cook for 7 minutes or so.
That's it! These are very easy and quick--as the cookbook title promises. Serve them on the toasted rolls with roasted potatoes or whatever side you like.
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