A couple of weeks ago we planted out our little garden for winter with beets, leeks, radicchio, spinach, and rocket (arugula). It’s only a small space and I always overestimate how much I can fit in, but so far everything is coming along happily, most especially the rocket. It’s really taken off and already is sprouting beautiful, healthy bunches of bright green, peppery leaves, just asking to be eaten.

The combination of mushrooms and rocket is something truly great and when you mix it up with a sticky, spicy sauce and creamy tofu-mayo – it’s pretty dang amazing! This is a simple and super quick vegan shiitake sandwich recipe, great for serving up at a picnic or barbeque. Pile your sriracha shiitake mushrooms into toasted bread rolls or soft buns if you prefer. I’m thinking they’d also make a lovely light meal accompanied by some steamed brown rice, seasoned with a little soy, too.

The tofu-mayo is a vegan mayonnaise recipe that makes a good substitute to traditional mayonnaise and will keep in the fridge for a day or so. Try it spread on sandwiches or as a dressing in salads and vegetable dishes. Look for sriracha sauce at your local Asian Food Store or in the isle with other Asian foods at your Supermarket or use your favourite chilli sauce instead. If you’d like a milder version simply omit the sriracha or substitute with tomato sauce (ketchup).

Spicy Shiitake Mushrooms
Preparation time: 10 mins

• 400g (14oz) shiitake mushrooms
• 2 tbs peanut or sunflower oil
• 2 tsp paprika
• ½ cup tomato paste
• 2-3 tbs sriracha chilli sauce (more or less, depending on the heat of the chilli sauce you use and how hot you like it)
• 2 tsp maple syrup
• 2 tsp apple cider vinegar

Slice the mushrooms roughly.

Heat the oil in a heavy-based frying pan over a medium/high heat. Once the oil is hot add the mushrooms (adding in batches if necessary to avoid overcrowding the pan).

Fry the shiitake mushrooms over a medium/high heat, tossing frequently until they begin to golden. Sprinkle over the paprika and toss until the mushrooms are coated.

Add the tomato paste, sriracha sauce, maple syrup and apple cider vinegar, along with a little salt flakes and cracked pepper to taste. Toss to combine over a medium heat for a few more minutes. Taste test and add more chilli sauce if you desire.

Remove from the heat and keep warm.

Tofu-Mayo
Preparation time: 5 mins

• ½ cup silken tofu
• 1½ tbs olive oil
• 1 tsp dijon mustard
• ½ lemon, juice (approx. 2 tbs)
• tiny drizzle of maple syrup or honey

Place all the ingredients in a small food processor (or using a stick blender) and blend together until smooth, around 30 seconds. Taste test and add more dijon or honey to taste along with salt flakes and fresh cracked pepper.

The tofu-mayo will keep for a few days in a jar in the fridge.

Spicy Shiitake Sandwich w/ Tofu-Mayo + Rocket
Preparation time: 5mins // Serves 4+

• Spicy Shiitake Mushrooms
• Tofu-Mayo
• Lots of fresh rocket (arugula)
• Toasted multi-grain bread or any type or bun or bread roll of your choice

Spread both slices of bread with the tofu-mayo, top with lots of fresh rocket and then pile on the sriracha shiitake mushrooms. Top with the second piece of bread.

A delicious messy vegan sandwich perfect for eating outside with lots of sunshine and good company… enjoy!!