Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 8 tartines

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.


  • 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


  1. 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.
  2. Meanwhile, in a blender combine the next four ingredients (through nut butter) and ½ cup hot water. Cover and blend to a smooth sauce.
  3. Stir sauce into mushroom mixture. Simmer 1 to 2 minutes or until thickened. Season with salt and pepper.
  4. 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.

Comments (6)

(4.67 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Heather2 months ago
Do you want to report this comment as inappropriate?

This is delicious comfort food! So easy. We have this often!

Jen2 years ago
Do you want to report this comment as inappropriate?

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!

Shellie2 years ago
Do you want to report this comment as inappropriate?

Delicious recipe. We’ve had it many times.

Suzanna2 years ago
Do you want to report this comment as inappropriate?

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.

Lisa2 years ago
Do you want to report this comment as inappropriate?

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.

Noemi2 years ago
Do you want to report this comment as inappropriate?

Soooo delicious and satisfying! It’s so tasty that I’ve made it a bunch of times. The finished sauce goes a long way.

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today


Join our best-selling cooking course at the lowest price ever!

Save $200 Now
Headshot of Mary Margaret Chappell
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap