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