Maria Aragão


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  1. For the sandwiches:
  2. 8 bread slices
  3. 16 vegetal cheese (must melt but not too much)
  4. 4 tomato slices
  5. 4 vegan sausages
  6. 4 vegan ham slices
  7. 4 seitan slices (or tofu, or tempeh)
  8. 100 g of sliced mushrooms
  9. Salt, pepper, garlic and soy sauce to season
  10. For the sauce:
  11. 1 cup of tomato paste/sauce
  12. 2 dl of white beer
  13. 1 dl of wine
  14. 1/2 cup of soy milk
  15. 1 tablespoon of powder garlic
  16. 1 bay leaf or a small spoon of bay powder
  17. 1 cup of vegetable broth
  18. 1 teaspoon of mustard
  19. 1 teaspoon of soy sauce
  20. 1 teaspoon of vegan Worcester sauce
  21. Salt and smoked paprika to taste


4 units


  • Season the seitan slices with salt, pepper, garlic and soy sauce. Grill them and also the cut sausages and the mushrooms.
  • Display 4 bread slices in a tray.
  • On each bread slice display the seitan, the sausages, the ham, the mushrooms, the tomato slices and another slice of bread on the top.
  • Display the cheese slices in order to cover the bread on the top, and after melting a little they should cover all the sides.
  • Take the tray to the oven at 200º C just to warm up and melt the cheese.
  • Meanwhile, prepare the sauce by adding all the ingredients in a food processer to mix everything. Take it to boil, taste it and rectify the seasoning if necessary.
  • Serve each “francesinha” with the hot sauce on it. Some French fries combine very well with it.

Maria Aragão, author of the vegan recipes book “Omeletas sem Ovos”.

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