- Prep-time: / Ready In:
- Makes 8 tartines
- Serving size: 1 tartine
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The classic, cheesy open-face sandwich from Wales gets a hearty plant-based makeover using beans and mushrooms for a base. The vegan rarebit topping can be prepared up to three days ahead so it’s ready to top toasted muffins. Serve it for a light dinner or a cozy brunch, or slice for a tasty holiday or game-day appetizer.
Ingredients
- 1 8-oz. pkg. sliced fresh button or cremini mushrooms
- 1 onion, thinly sliced (1 cup)
- ¼ teaspoon dried thyme, crushed
- 1 15-oz. can Great Northern beans, rinsed and drained (1½ cups cooked)
- 2 tablespoons Dijon-style or English mustard
- 2 tablespoons nutritional yeast
- 2 tablespoons cashew butter or almond butter
- Sea salt and freshly ground black pepper, to taste
- 4 sprouted whole grain English muffins, split and toasted
- Paprika
- Chopped fresh parsley
Instructions
- In a large skillet combine mushrooms, onion, thyme, and 1 cup water. Cover and bring to a simmer over medium. Simmer 10 minutes or until mushrooms and onion slices are tender. Uncover and cook 1 to 2 minutes more or until most of the liquid has evaporated.
- Meanwhile, in a blender combine the next four ingredients (through nut butter) and ½ cup hot water. Cover and blend to a smooth sauce.
- Stir sauce into mushroom mixture. Simmer 1 to 2 minutes or until thickened. Season with salt and pepper.
- Preheat broiler. To assemble, place toasted English muffins on a baking sheet. Top with mushroom mixture. Broil 4 to 5 inches from heat 4 to 5 minutes or until lightly browned on top. Sprinkle with paprika and parsley.
Nutritional Information:
Per serving (1 tartine): 154 calories, 26 g carbohydrates, 8.2 g protein, 3.3 g total fat, 0.6 g saturated fat, 0 g cholesterol, 214 mg sodium, 5.8 g fiber, 4.4 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (6)
(5 from 3 votes)This is delicious comfort food! So easy. We have this often!
Thanks for such a great recipe! Also, I broiled mine since the flavour it adds to the sauce that can't be done in the pan without it burning is so lovely. Thanks again!
Delicious recipe. We've had it many times.
This was a tasty recipe that I will make regularly with some modification to the cooking technique. As described, the technique of broiling at the end wastes fuel, creates unnecessary steps and additional cleanup. I'm deducting a star for that. A browned flavour can be achieved by browning the onion and mushrooms in the pan that is already on the stovetop, before blending. No need to use the broiler and broiling pan.
I really enjoyed this. The Dijon adds a nice tang and it is creamy and filling. I could see also using this as a party dip with crackers.
Soooo delicious and satisfying! It's so tasty that I've made it a bunch of times. The finished sauce goes a long way.