Miso Mushroom & Butterbean Sandwich.
I have been vegan for over 3 years now and have, to this day, never found a sandwich recipe that I enjoyed… until now. Honestly, I know I am biased, but this is incredible. Meaty mushrooms and soft buttery beans coated in a deep miso sauce with crunchy sesame seeds and a handful of greens. Super quick and simple to make & tastes even better the days after, making it the perfect sandwich for a weekly prep.
Serves: 2 | Total Cooking Time: 15-20 minutes
Ingredients
100g canned butter beans, drained and rinsed
20g brown miso paste
2 garlic cloves, minced
1 tbsp tamari
1 tsp apple cider vinegar
Juice of 1/2 lemon or lime
1-2 tbsp sesame seeds
2 tsp maple syrup (or liquid sweetener of choice)
200g mushrooms, sliced
4 slices (roughly 240g) thick sourdough bread (or your personal favourite - I also love an Artisan Rye Buckwheat Boule)
Handful of lettuce leaves/ spinach
Instructions
Place the mushrooms and garlic into a frying pan on medium heat and cook for 5 minutes, or until the mushrooms have wilted down and softened. The mushrooms will naturally leach out water, so don’t worry if your pan looks a little watery.
While they are cooking, place the miso paste, vinegar, tamari, lemon/lime juice and syrup into a small bowl and mix until smooth.
Pour the miso mixture into the frying pan and stir to fully coat the mushrooms. Allow this to simmer for 10 minutes or so until the liquid has thickened.
Add in the butter beans and sesame seeds and mix through.
Transfer your mushrooms and bean mixture onto a slice of bread, along with some lettuce and place the other slice of bread on top to make your miso mushroom sandwich!
Enjoy! x