Best Sandwich Ever and...
... my favorite Easy-Bake Side.
I am completely obsessed with this sandwich lately. I could eat it every day. It's quick and a little junky with just enough healthy components to make you not feel too guilty about it. You could leave off the butter and the cheese and it would be a lot less 'junky', but trust me when I say that the combination is amazing!
This all started because I bought some frozen vegan hamburger patties that, after just one, I decided were gross. They are a brand I usually like, but I had bought the wrong variety by accident. They had some ingredients and a texture that bothered me. I wasn't going to eat the rest of them, but I had these toppings that needed to be eaten. It turned out to be an amazing combination that, with a little tweaking, quickly became my favorite sandwich. The fact that it is super easy really helped it win that title.
Also, included on this post, is my absolute favorite side recipe- also easy and simple and very tasty!
Sandwich Ingredients list:
- Fresh Mushrooms, sliced (3 large or equivalent)
- 1 cup of fresh baby spinach or baby spinach/baby kale mix, chopped
- 1/4 cup of Roasted Red Peppers, diced
- Vegan cheese slice*
- French Fried Onions**
- Dijon Mustard
- Olive oil
- Soy Sauce
- Hot sauce (optional)
- Onion powder
- Garlic powder
- Black Pepper
- Vegan Butter
*I use only 1/2 slice on a sandwich because I find vegan cheese to be rather overpowering. Here I have used Follow Your Heart American, though Chao is pretty good on this, too.
**I believe that the name brand of these are cooked in palm oil, which you may not like to contribute to. All of the store brands I have bought, however, do not contain palm oil on the ingredients list. Be sure you are buying a dairy-free product, of course. I've not found any with dairy, but I wouldn't assume it couldn't be in there, considering how they like to sneak it into things.
Cooking the filling:
- Saute mushrooms on med-hi heat in a splash of olive oil, a splash of soy sauce, with a pinch of onion, powder and garlic powder, a few grinds of fresh black pepper, and a few dashes of hot sauce.
- When mushrooms are nearly done to your liking, add in the spinach and the roasted red peppers.
- Continue to cook until heated and greens are properly wilted.
Toast the Bun:
I use a large skillet so I can move the filling to one side and toast the bun on the other. Lightly butter the halves and toast them face down on the pan until browned.
Building the Sandwich:
Add cheese and mustard to your bun
Pile on the filling
Add the onions
Add a side
Broccoli Tater-Tot Bake
This dish is pretty versatile- you can use frozen ingredients and thus always have the parts on hand OR you can use fresh ingredients if that is important to you. Me? I hate shopping, so I try to do it as seldom as possible. I tend to eat fresh the first week or so following my monthly grocery trip, and then frozen foods and canned foods the rest of the time.
- 2 cups of frozen tater tots*
- 2 cups of frozen broccoli**
- salt and pepper
- 2 Tbs nutritional yeast
- onion powder
- garlic powder
- ground cumin
- 1/2 cup bread crumbs and/or panko***
- olive oil
- vegan butter (optional)
*Be sure these are vegan. If you do a little shopping around, you can find some that have pretty simple ingredients.
**It is best to use pieces that are similar in size.
***I use both- about 1 part crunchy panko to 2 parts small crumbs. If you are lucky, you can find these in whole wheat. Again, be sure these are dairy-free with a simple ingredients list.
Note: If you are using fresh ingredients, I would recommend that you boil your cut broccoli and cubed potatoes for about 5 minutes first. The moisture will be needed to get the proper crust and doneness to the bake. It would probably also be better to bake in a casserole dish rather than on a sheet pan so that, again, it maintains some moisture. (Frozen foods make their own moisture.)
On a baking sheet, mixed broccoli and tots together.
Douse with a small amount of olive oil.
(Optional) add a few tiny pats of butter (about 1 Tsp total)
Top with panko and breadcrumbs, nooch, and other spices. Salt again lightly.
Bake at 400* for 30-35minutes or until broccoli is to desired tenderness and top is crusty and lightly browned.