Today, we’re doing something a little bit different! We’re making an Asian-style vegan sandwich with boiled potato, portobello mushrooms, and avocado.
In our Instagram video, I address the comments about how pretty my food looks. Well, I do that on purpose because I like to eat with my eyes as much as with my mouth! But my recipes want to show you how easy it can be to eat delicious, vegan food. You don’t need to be a chef to make good food, nothing I use in these videos are professional. I just want to inspire you to cook more at home!
Also, I encourage you to use food scraps! Don’t throw away anything — this is the perfect recipe for your half-potato leftover or those mushrooms looking a bit too sad at the back of your fridge.
Ingredients
-1 portobello mushroom
-1 carrot
-1 cucumber
-1 Avocado (or guacamole if you prefer)
-Salt
-Soy sauce
-Sriracha
-Olive oil
-Miso paste
-Parsley or coriander
-Rice vinegar
-Sugar or syrup
-Chilli
-Sesame seeds
Method
Cut your mushroom in slices (you can leave it whole for something a bit different). Salt it and add some soy sauce, sriracha, olive oil, and a teaspoon of miso paste. If you can, do this at least an hour before assembling your sandwich to let the mushroom marinate.
With a cooking brush or your finger, coat the mushroom with the condiment mix.
Heat up a frying pan on a high flame. Meanwhile, grate your carrot or chop it into small pieces. Do the same with your cucumber and parsley or coriander.
Place the mushrooms in the frying pan and let it cook while you do the rest.
Place the carrot, cucumber and parsley in a bowl and season with salt, soy sauce, olive oil, rice vinegar, sugar/syrup and chilli. Add some sesame seeds and mix.
Check your mushrooms and take them out of the pan if ready.
Time to assemble your sandwich! Grab your favourite bread and fill it with avocado, the carrot and cucumber mix and the mushrooms. You can also have it as a salad, without the bread.
Hope you will enjoy this epic sandwich!
Lots of love,
Valentina xx