Vegan Polish Snack: Delicious Zapiekanka Recipe with Mushrooms and Vegan Cheese Sauce

Allergens

Wheat (gluten)

Ingredients

• 4 large Polish rye bread slices (preferably day
• old)
• 2 cups fresh white button mushrooms, sliced
• 1 cup vegan cheese sauce
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced into thin strips
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. a. Preheat the oven to 400°F (200°C). b. Brush both sides of each bread slice with olive oil, and sprinkle them with salt and black pepper. Place them on a baking sheet and bake for 5 7 minutes, or until crispy and golden brown. Remove from the oven and set aside. c. In a pan over medium heat, sauté the sliced onions and red bell pepper in olive oil for 3 4 minutes, or until tender. Add the sliced mushrooms and cook for another 5 6 minutes, stirring occasionally. Season with salt, black pepper, and dried thyme. d. Once the bread is toasted and the vegetables are cooked, evenly spread the vegan cheese sauce on top of each toast. Top with the sautéed mushroom mixture and place the toasts back in the oven for another 2 3 minutes, or until the cheese sauce is melted and bubbly. e. Remove from the oven, garnish with fresh parsley if desired, and serve immediately.

Chef’s Insight

For an extra smoky flavor, use smoked paprika in place of regular paprika when seasoning the vegetables.

Notes

Feel free to customize the dish with your favorite vegetables or vegan cheese sauce.