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Vegan Nduja and Portobello Mushroom Toastie

Vegan Nduja and Portobello Mushroom Toastie

with tossed radish salad and sesame potatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
:Ā 
717 kcal
Protein
:Ā 
21.3g protein
Total
:Ā 
40 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Barley
  • Wheat
  • Sesame
  • Milk
  • Sulphites
  • Egg
  • Milk
  • Oats
  • Rye
  • Soya
  • May contain traces of allergens
Serving amount

150 grams

Portobello Mushrooms

4 unit(s)

Country Style Sliced Bread

(Contains: Barley, Wheat May be present: Egg, Milk, Oats, Rye, Soya)

10 grams

Sesame Seeds

(Contains: Sesame)

2 unit(s)

Sweet Potato

1 unit(s)

Onion

50 grams

Mature Cheddar Cheese Block

(Contains: Milk)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

40 grams

Vegan Nduja

40 grams

Salad Leaves

125 grams

Radish

Not included in your delivery

Ā½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

Energy (kJ)3002 kJ
Energy (kcal)717 kcal
Fat22.1 g
of which saturates10 g
Carbohydrate112.4 g
of which sugars20.1 g
Dietary Fiber5.7 g
Protein21.3 g
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
ā€¢Baking Dish or SautĆ©pan with Lid

Cooking Steps

Roast the Sweet Potato
1
  • Preheat the oven to 240Ā°C/220Ā°C fan/gas mark 9.
  • Chop the sweet potatoes into 2cm chunks (peeling optional).
  • Add the sweet potato chunks to a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Cook the Mushrooms
2
  • Remove the stems from the mushrooms and pop them, cut-side up, onto a separate lined baking tray. 
  • Drizzle with oil and season with salt and pepper.
  • When the oven is hot, roast on the middle shelf until tender, 15-18 mins.
  • Once cooked, carefully drain any excess liquid from the portobello mushrooms.
Caramelise the Onion
3
  • Halve, peel and thinly slice the onion. 
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally.
  • Add half the balsamic glaze and Ā½ tsp sugar (per 2P) and cook until the balsamic has evaporated, 1-2 mins.
Assemble the Sandwich
4
  • Thinly slice the cheese.
  • Spread a little vegan nduja paste over one side of each bread slice.
  • Add the portobello mushrooms on top, followed by the cheese.
  • Top with the caramelised onion, then sandwich closed with the remaining bread slice.

TIP: If the mushrooms are too thick, halve horizontally.

Toast the Sandwich
5
  • Place a large pan over medium heat with a large knob of butter.
  • Once hot, add the toastie and cover with a lid.
  • Allow the bread to toast and the cheese to melt, pressing down occasionally with a spatula or heavy-bottomed pan, 3-5 mins each side. Add more butter to the pan as necessary.
  • Meanwhile, quarter the radish. Just before serving, toss the salad leaves with the radish, remaining balsamic glaze and a drizzle of oil.
  • Season to taste with salt and pepper. 
Divide and Serve
6
  • Divide the sweet potatoes between plates.
  • Scatter sesame seeds over the top.
  • Halve the toastie and serve alongside with the tossed salad. 
Meal right image

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