Meat Free Monday One day a week can make a world of difference

Mushroom and Red Pepper Sandwich

World Cancer Research Fund
  • Serves: 1
  • Preparation: 5
  • Cooking: 10
  • Ready: 15

Sink your teeth into this hearty sandwich bursting with umami-rich mushrooms and vibrant, caramelised red peppers!


  • light cooking oil spray
  • ½ red pepper, sliced
  • 40 g chestnut mushrooms (or preferred type of mushrooms), sliced
  • 2 slices wholemeal bread
  • 10 g plant-based spread
  • freshly ground black pepper (optional)


Coat a frying pan with spray oil and warm over a medium heat. Add the pepper with a splash of water (to prevent sticking) and cook, stirring regularly. When the pepper starts to soften, after about 5 minutes, add the mushrooms and cook for a further 4 minutes. Add more water as is necessary.

Transfer the cooked vegetables onto some paper kitchen towel and pat dry.

Add a thin layer of spread to each slice of bread, and fill with the mushrooms and pepper. Season with black pepper and enjoy!

Twist it:

– For an extra flavour boost, cook the mushrooms and peppers with some garlic granules or dried herbs like oregano. Alternatively, add smoked paprika or chilli flakes for a bit of heat.

– Add thin slices of vegan cheese for extra protein.

Additonal notes

Recipe courtesy of the World Cancer Research Fund

Photography by Matilda Bourne, food photographer and stylist

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