Name: Plant-Based Chicken Sandwich
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; Talking Rain AQA Water, 9.5 pH; McCormick® Smoked Paprika & Onion Seasoning; Organic White Onion; SIGNATURE SELECTS Black Pepper, Ground; Tapatio Salsa Picante Hot Sauce; McCormick Gourmet™ Organic Onion Powder; Ray’s No Sugar Added No Sugar Added Original BBQ Sauce; El Guapo Garlic Powder; San Francisco Salt Company Sea Salt, Pure & Natural; McCormick® Air Fryer Loaded Seasoning Mix; Bluebonnet Nutrition Vegetable Oil Sticks

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1: Mix the marinade ingredients: water, flavorless oil, hot sauce, BBQ sauce, sea salt, black pepper, and chopped white onion.

2: Marinate the portobello mushroom cap for 30-45 minutes.

3: Prepare the breading by mixing flour, vegan eggs, black pepper (divided), sea salt (divided), garlic powder, onion powder, smoked paprika, and season all.

4: Coat the marinated portobello mushroom in the breading mixture.

5: Heat oil in a pan and fry the breaded mushroom until golden brown.

6: Serve in a sandwich with your choice of toppings.

Plant-Based Chicken Sandwich

Serves 4

45 mins prep

15 mins cook

60 mins total

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