Copycat of Pelican Pub in Pacific City. Same pickled veggies and sauce can be used in Tofu “steak” version for variety. Amounts are estimates, adjust to your liking. Plan ahead! Pickled veggies best if made the day before, or 30 minutes minimum.

Ingredients Pickled Veggies 1 cup shredded Carrot 1 cup shredded Daikon Radish 2/3 cup Rice Vinegar (or Apple Cider Vinegar) 1/3 cup Water Sandwich Rustic bread or rolls (firm crust) 16oz Portobello Mushroom Caps 1/2 cup onions, sliced (or more) Marinade 1/4 cup Low Sodium Soy Sauce 2 Tbs Maple Syrup 1/2 tsp Liquid Smoke Sauce 1/2 cup mayonnaise 1 Tablespoon lime juice, to taste 1 Tablespoon Sriracha, to taste Garnish Fresh Cilantro (not optional!) Sliced Cucumber (optional) Freshly Sliced or pickled Jalapeños (optional)

Instructions
Pickled Veggies(plan ahead, best if made the day before, or 30 minutes minimum)

Peel carrots and daikon
Carefully shred or julienne about 1 cup each of the carrot and daikon
Place veggies in a glass bowl or jar and add vinegar and water. Make more solution as necessary to cover veggies.
Lift with tongs or drain before using.

Sauce

Stir sauce ingredients, adjust Sriracha to your own preference

Mushroom-Onion or pressed firm tofu:

Slice onion and gently saute in 1-2 Tbs water until softened
Clean the mushrooms and remove the stems.
Slice the Portobellos very thick and add stems and cap to marinade for a few minutes, then to frypan.
Gently saute until softened and they begin to release their own liquid
Add marinade and stir well
Simmer until most of the liquid has cooked off and evaporated

Assembly

Although not necessary, I recommend toasting your bread
Slather with the mayo sauce
Pile high with generous amounts of mushrooms (or tofu), drained veggies, and cilantro.