Vegan Mushroom & Artichoke Hummus Sandwich
As a vegan, I have always struggled to find sandwich recipes that I enjoy (and that are nutritious), so I have made it my mission to create some! This sandwich is made with a flavoursome artichoke and white bean hummus, and marinated mushrooms - it might be my favourite sando to date!
Serves: 3 | Total Cooking Time: 30 minutes
Ingredients
300g mushrooms, sliced
2.5 tbsp tamari or soy sauce
1x cans cannellini beans, washed and drained
25g smooth white tahini
1/2 tsp ground cumin
1/2 a jar of artichokes in oil, drained (roughly 140g)
Juice of 1/2 lemon
30ml plant based milk
1 garlic cloves
pinch of salt and black pepper
Wholegrain sourdough bread (enough slices for 3 sandwiches)
Beef tomatoes
Salad leaves
Instructions
Start by preheating the oven to 200ºC, fan and line a large, thin-dish baking tray. Lay your mushrooms out flat and try not to let them overlap. Pour over your tamari / soy sauce, then bake until your mushrooms have wilted and their water has leached out and disappeared (roughly 25 mins).
Whilst you are waiting, start making your hummus. Take your two tins of cannellini beans, tahini, lemon juice, and artichokes, garlic, milk, cumin, salt and pepper, and add to a blender. Blend for a minute or so, until smooth.
Slice your bread, spread on a 1-2 tablespoons of your hummus, then add on some salad leaves, sliced tomatoes, and your crispy mushrooms.
Tuck in, and enjoy! Keep your left over hummus and mushrooms in airtight containers in the fridge for up to 4 days, ready to make more sandwiches in the week!
If you do make this recipe let me know by sharing a photo with me on the socials! I love more than anything to see your creations.
