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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.

Course Main Course
Cuisine American
Keyword dip, edamame, sandwiches, vegetables
Prep Time 20 minutes
Cook Time 5 minutes
refrigerate 12 hours
Total Time 25 minutes
Servings 4 sandwiches
Author Lauren Toyota

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

  1. 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.
  2. 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.

  3. 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.

  4. 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.