German Style Vegan Mushroom "bratwurst" Sandwich
Prep time
Cook time
Total time
Serves: 4
  • 3 portabella mushrooms
  • 1 Tbsp Balsalmic Vinegar
  • 1 small white onion
  • ¼ cup Aquafaba* (liquid from a can of chickpeas)
  • 4 Tbsp Olive oil
  • ½ cup Breadcrumbs
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Oregano
  • ½ tsp Salt
  • ¼ tsp Pepper
  • Whole Grain bread, toasted (or gluten free, if needed)
  • Sauerkraut and/or kimchi
  • Avocado
  • Mayo (recipe here)
  • Dijon mustard
  1. Slice the onion into strips. Place onion in pan and sauté on high heat. Add balsamic vinegar along with just enough water to keep the onions from sticking when they begin sticking to the pan. Sauté until they are light brown, soft and fragrant- it should take about 10 minutes.
  2. Once onions are finished, set aside. Mix the breadcrumbs, garlic powder, onion powder, salt, and pepper together.
  3. Chop the mushrooms into slices about ½ to 1 inch wide. Dip the mushrooms into the Aquafaba and then breadcrumb mixture. Put the olive oil into the pan on medium high heat. Place mushrooms in the pan with any left over breadcrumbs and cook. If the mixture needs more liquid, you can either add a few extra tablespoons of oil or water- I added water. Mushrooms should take about 10 minutes to cook all the way through. Once they are done, it's time to assemble the sandwiches!
  4. Assemble sandwich with toasted bread, mayo, dijon mustard, mushrooms, avocado, sauerkraut and/or kimchi, and caramelized onions.
*If you are not vegan, you can sub egg for the aquafaba.
Recipe by Cook up Love at