close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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.

vegan Mushroom Welsh Rarebit on white tablecloth

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

  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 (3)

(4.5 from 2 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Your email address will not be published.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
Suzanna3 months ago
Reply
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.

Lisa3 months ago
Reply
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.

Noemi3 months ago
Reply
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.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
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. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

vegan Mushroom Welsh Rarebit on white tablecloth see more from this author
description
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 free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap