Shredded Portobello Open-Face Sandwiches - Forks Over Knives

Ingredients

• 4 whole portobello mushrooms (5-inch diameter), stems and gills removed
• 1 tablespoon no-salt-added vegetable broth
• 1 tablespoon reduced-sodium soy sauce
• 2 cloves garlic, minced
• 2 medium bell peppers, any color, halved
• 1 medium sweet onion, sliced ½-inch thick
• 2 tablespoons brown rice vinegar
• 1½ 15-oz. cans cannellini beans, rinsed and drained (2¼ cups)
• 3 to 4 tablespoons unsweetened, unflavored plant-based milk
• ¼ cup nutritional yeast
• 2 tablespoons chopped fresh chives, plus more for garnish
• 4 slices crusty whole grain bread, toasted
• Freshly ground black pepper, to taste