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The Reno Rye (vegan)

Hickory marinated... everything

The Reno Rye (vegan)
 
Peter Laxalt avatar
Recipe video by Peter Published on 1/2/2018, viewed by 413 , 1 Comments

I have no idea what to name this but you'll love it, vegan or not. Promise.

What you will need

4-5 portabellinis (mini portabellas)

1 yellow onion

Dairy free mozarella

Dill

Fresh Rye Bread

4-5 pieces of your preferred facon

Dijon Mustard

Worcestershire

Olive oil

How to cook

1

Obligatory cheap knife shot. 🍸

Obligatory cheap knife shot. 🍸

2

First, chop up those onions and cook 20 min or until carmelized. Cry in the process.

First, chop up those onions and cook 20 min or until carmelized. Cry in the process.

3

While the onions are cooking, slice your shrooms and add 2tbsp liquid smoke - or whatever you prefer for taste, that stuff is potent! Add Worcestershire and dill and glory in your victory over the portabellinis 💯

While the onions are cooking, slice your shrooms and add 2tbsp liquid smoke - or whatever you prefer for taste, that stuff is potent! Add Worcestershire and dill and glory in your victory over the portabellinis 💯

4

Sautee in olive oil for 15 min or until cooked

Sautee in olive oil for 15 min or until cooked

5

Pull out your fake bacon and explain to all of your friends why you don't eat meat. Trick to this stuff is to bake it, don't fry it. 420 degrees until crispy

Pull out your fake bacon and explain to all of your friends why you don't eat meat. Trick to this stuff is to bake it, don't fry it. 420 degrees until crispy

6

Aw hell yisssss. Wet ingredients first, I think. I tried another sandwich further down in this recipe with the cheese first. Live dangerously, folks.

Aw hell yisssss. Wet ingredients first, I think. I tried another sandwich further down in this recipe with the cheese first. Live dangerously, folks.

7

😥😥😥

😥😥😥

8

Comments

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Peter Laxalt avatar
Peter Laxalt1/25/2018 ☰
I need to make this again.
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