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5 April, 2016

Teriyaki Kale & Mushroom Sandwich

Posted in : Uncategorized on by : Dani Pipkins Tags: , , , , , , , , , , , , , , , , , , , , , ,

Kale, Mushrooms, and Spinach are just comfort foods for me when put altogether and even alone. I often eat this with no bread at all. You can also put this mixture into a wrap or a burrito mixed with rice. There are many options. But today, I’m focusing on Sauteed Teriyaki Kale, Mushrooms and Spinach Sandwiches. This will be a pleasure for you.

As with all of my recipes, you may omit oils, butters, etc. or add them as you wish. Use spices to your taste and make it your own.

To use a Tofu Mayo please see my recipe, or use a vegan mayo of your choice.


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Teriyaki Kale & Mushroom Sandwich
Print Recipe
Teriyaki Kale & Mushroom Sandwich
Print Recipe
  1. Slice your onion in half. Dice half of the onion and slice the other half into thin half moons.
  2. In a pot, sautee your diced onions by themselves or in a little bit of coconut oil until translucent and fragrant.
  3. Turn heat to medium and Add in your de-stemmed kale pieces and 1 cup of your broth. Stir and let wilt. Add in a pinch of salt, the onion powder and the garlic powder. If you need more kale or broth, add it and then cover and let steam on low heat.
  4. Meanwhile, in a skillet, sautee the other half of the onion in vegan butter until translucent and fragrant with a pinch of salt.
  5. Add in all of your mushrooms until softened. Turn to low heat.
  6. Add the Teriyaki sauce into your kale and mix well.
  7. Assemble your sandwich. Mayo on the bread pieces, then a pile of Teriyaki Kale, then a pile of mushrooms and onions. Sprinkle with sesame seeds and cover with other half of bun.
  8. Enjoy!!
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