Veggie sandwiches don’t have to be dull and drab! Combining bright green edamame and fresh herbs makes a delicious and beautiful sandwich filling. In this recipe, I offer up some pretty pairings for your sandwich. But feel free to let your creativity fly and stack this sandwich with as many ingredients as you like! Bake up a batch of easy homemade fries and you’ve got yourself a meatless dinner idea that the whole family can enjoy.
I included this sandwich recipe as part of an easy vegan back-to-school sandwich round up on the Youtube channel. Check out the recipes for curry chik’un salad and the chickpea tuna if you want some variety for the week, and see how they’re all made below.
You could also use the edamame mash as a dip for veggies or spread it on gluten-free crackers!
edamame mash sandwiches
Veggie sandwiches don’t have to be dull and drab! Combining bright green edamame and fresh herbs makes a delicious and beautiful sandwich filling.
Ingredients
sandwiches
- 1 C shredded red cabbage
- 1/2 C sauerkraut
- 8 slices thick cut bread of your choice
- 4 tbsp vegan mayonnaise
- 2 tomatoes, cut into slices
- 1 1/2 C baby spinach
edamame mash
- 1 1/2 C frozen shelled edamame
- 2 garlic cloves
- 1 tbsp lime juice
- 1 tbsp vegan mayonnaise
- 2 tbsp fresh cilantro leaves
- 1 tbsp fresh mint leaves
- 1 tbsp fresh dill fronds
- 1/4 tsp ground mustard
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Mix red cabbage and sauerkraut and let it sit in the fridge overnight. The cabbage will soak up the fermented liquid in the sauerkraut and soften.
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Place edamame in a heat safe bowl. Bring 2 cups of water to a boil in a kettle and pour over edamame. Place a plate or lid on top of the bowl and let them sit for 5 minutes. Drain the hot water and rinse under cold water until they are no longer emitting heat.
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Place edamame, garlic, lime juice, vegan mayonnaise, cilantro, mint, dill, ground mustard, sea salt, and ground black pepper into a food processor. Process until it’s well combined but still has some texture to it. Refrigerate until ready to assemble sandwiches.
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To assemble the sandwiches, spread vegan mayonnaise onto one side of each slice of bread. Then add edamame mash to one side, top with the cabbage/sauerkraut mixture, tomato slices, baby spinach leaves, and top with another slice of bread.
11 thoughts on “edamame mash sandwiches”
What kind of bread did you use in this? I’m dying to know!
its a pumpernickel from the bakery at the grocery store!
These sandwiches are super delicious! Thanks for this wonderful recipe; even my toddler loves it!
do we leave the edamame in the shells?
i am such a dork. i don’t know how to delete this comment but clearly i have never bought shelled edamame before! i was thinking they were still in the POD. anyway, we are making these this weekend for lunch next week! so excited! thanks for this recipe!
Love this. Instead of the pickled cabbage, I used miso kimchi. Delicious!
this is delicious! i followed the recipe exactly (doubled it, actually) and used rye bread. we have lunch for a few days! the mash is so fresh and so green, green. love the pickled cabbage! ah, my boyfriend and i are both so happy with this. this is like the 6th or 7th recipe i’ve followed from your blog. i’m obsessed. thank you!
YUM! Great recipe. I used avocado in place of the vegan mayo and served open-faced topped with cucumber and sprouts. I’d like to try it with the kraut next time.
This was incredible! Added tempeh. The cabbage/kraut mix is out of this world.