My sandwiches have evolved.
When I first started making sandwiches after going plant-based they were extra weak and regular. I think one of my first sandwiches was something simple like an apple, peanut butter, and banana sandwich with cinnamon.
Now that ain’t to say that the sandwich didn’t taste good. But it was no A1 picture quality. It looked like this.
You know how it is, we all gotta start from somewhere.
I like sandwiches because they don’t really require a lot of prep and you can do different things to add variety to them. This particular sandwich makes use of the zucchini fritters from a previous post.
I’ve made sandwiches in the past that are just straight vegetables with nothing else in them but sometimes you want to have something serve as a base and feel like it’s replacing “meat.”
Not to say this a meat substitute in the sense that it’s purpose isn’t to mimic the taste of meat. But it is, a substitute in terms of having a vegan alternative, that’s homemade, in place of traditional sandwich meat. Try it out one time for the one time.
- Zucchini fritters
- 1 small bunch of kale, roughly chopped
- 1 tomato (beefsteak is best) cut in slices
- 1 ripe avocado
- 1 medium red onion
- 1/2 cup diced mushrooms
- 1/4 cup BBQ sauce
- 2 tablespoons sriracha
- 2 tablespoons avocado oil
- Smoked paprika
- Chili powder
- Veganaise (or any mayo replacement)
- Prepare the zucchini fritters
- While the zucchini fritters are wash the mushrooms and dice.
- Saute the mushrooms in a pan with the avocado oil until they begin to soften. Once soft add the BBQ sauce and sriracha and the rest of the seasonings. Let the mushrooms simmer until the sauce begins to stick to the mushrooms.
- Slice the onions, tomatoes, and avocado.
- When fritters and mushrooms finish cooking, arrange the sandwich how you like.
- Top with any other additional toppings.
- Eat that shxt!
Note: I ate my onions fresh, but you can saute them in the same pan as the mushrooms as an alternative.