STICKY SOY MUSHROOM SANDWICH

Serves 1
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Directions

  1. 1Finely slice the cucumber and add to a small bowl.
  2. 2Cover the cucumber with vinegar and add some chilli flakes.
  3. 3Mix and leave the cucumber to marinate.
  4. 4Tear the mushrooms into pieces.
  5. 5Heat the sesame oil in a pan and add the mushrooms.
  6. 6Fry mushrooms until golden – try not to move them too much to let them properly brown.
  7. 7Add the soy sauce and agave to the mushrooms and mix well.
  8. 8Mix the mayo, spring onion and miso together.
  9. 9Lightly toast the bread/roll.
  10. 10Spread the bottom piece of bread with the tofu, edamame and avocado spread (or avo/hummus).
  11. 11Add the coriander and then the mushrooms.
  12. 12Top with the pickled cucumber and then the miso mayo.
  13. 13Sprinkle with peanuts and seeds.
  14. 14Add the top piece of bread and enjoy!

Ingredients

  • 2 slices bread or roll/baguette
  • 2 tbsp tofu, edamame & avocado spread
  • 1 handful coriander
  • 1 tbsp crushed peanuts and sesame seeds
  • 50 g cucumber
  • 1 tbsp rice wine vinegar
  • 1 pinch chilli flakes
  • 150 g oyster/shiitake mushrooms
  • 1 tsp sesame oil
  • 1 tbsp dark soy sauce
  • 1 tsp agave
  • 1 tbsp vegan mayo
  • 0.5 tsp miso
  • 0.5 spring onion, very finely chopped

Equipment

small bowlpan

Tips

  • When frying mushrooms, try not to move them too much to let them properly brown.