Vegan Welsh Rarebit with Mushrooms

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.

By Mary Margaret Chappell,


  • 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


  • 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.

Comments (6)

(5 from 3 votes)

Recipe Rating

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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.

About the Author

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.
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