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Toasty Garden Sandwich

What you need: 

1 tablespoon oil
1/2 onion, chopped
1 to 2 cloves garlic, chopped
1 big bunch of spinach (about 3 cups)
1/2 to 1 cup chopped mushrooms
1/2 (12-ounce) package tofu, crumbled
2 tablespoons sunflower seeds
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
pinch black pepper
1/4 cup tahini
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/4 cup water (optional)
2 slices whole wheat bread
1 tablespoon grainy mustard
2 tablespoons nutritional yeast
sprouts (optional)
sriracha (optional)

What you do: 

1. In a skillet heat oil and gently saute onions, add chopped garlic and stir.
2. Rinse spinach and add to skillet along with mushrooms, heat until spinach is wilted.
3. Crumble in your tofu. Stir in sunflower seeds, paprika, cayenne pepper, and black pepper. Then stir in tahini, balsamic vinegar, and soy sauce. Should you encounter a sticky situation add water and stir until most of the water is gone and the pan has released your ingredients.
4. Spread 2 pieces of wheat bread with grainy mustard and top each with with half of your veggie mixture. Sprinkle with nutritional yeast and put in the broiler for 10 minutes. Allow to cool and top with remaining nutritional yeast. I like to add some sprouts and sriracha on top. Serve with salad, soup, or on it's own. Your sandwich should be crispy on the outside, soft on the inside, delicious and oh so satisfying. Enjoy!
Source of recipe: The vegan dining hall at my university made something like this and I've tried my best to recreate it. it's a super delicious hybrid of veggie loaf and open faced sandwich. Don't be fooled by the long ingredients list, this recipe is super simple to throw together, feel free to improvise and be creative!

Preparation Time: 
30 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I made this again for my friend and she loved it :D

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Wait... WHAT?!

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Also, I used tamari instead of soy sauce, and the bulk section at my grocery store was out of paprika, so I used hungarian paprika instead. I left out the mushrooms because I prefer not to eat them, though I'm sure if I had cut them into small enough pieces they would have been good with this recipe.

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This was REALLY good. I used a slice of pita bread instead of actual bread and it worked wonderfully. What I made ended up being about three really good servings. Maybe not for a guy, but for a female, at least. This would be a great brunch food. I had coffee with it but tea would have been better.

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It was perfect because I actually had spinach, mushrooms, and 1/2 block in the fridge that I needed to use.  I used a pita instead of flat bread and pumpkin seeds instead of sunflower because those were things I had on hand.  It was quite yummy.  I always love the flavor of tahini and soy sauce (I actually used Bragg's).  I'll definitely make it again.  Sprouts would've been good and next time I will probably use kale in place of spinach because I like it better. 

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