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.
Servings 4 sandwiches
Ingredients
sandwiches
- 1 C shredded red cabbage
- ½ C sauerkraut
- 8 slices thick cut bread of your choice
- 4 tablespoon vegan mayonnaise
- 2 tomatoes, cut into slices
- 1 ½ C baby spinach
edamame mash
- 1 ½ C frozen shelled edamame
- 2 garlic cloves
- 1 tablespoon lime juice
- 1 tablespoon vegan mayonnaise
- 2 tablespoon fresh cilantro leaves
- 1 tablespoon fresh mint leaves
- 1 tablespoon fresh dill fronds
- ¼ teaspoon ground mustard
- ¼ teaspoon sea salt
- ¼ teaspoon 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.
- 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.
- 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.
- 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.
