Roasted Beet, Mushrooms, Spinach and Garlic Vegan Sandwich
Ingredients
- 2-5 slices beet about 1/4” to 1/3” thick
- 12-14 organic cremini and shitake mushrooms washed and sliced (or a mix of various mushrooms you like)
- a big handful of organic spinach washed
- 2 cloves of organic garlic minced
- 3 tbsp. high quality olive oil
- pinch a goodunrefined grey sea salt
- black pepper to taste
- 2-4 slices of organic wholegrain bread toasted (you can use a crusty spelt bread)
- organic mayo optional
Instructions
- Warm 1 tbsp. olive oil in a large pan over medium heat (be careful that the oil doesn’t start smoking).
- Place the beet slices in the pan and grill each side (1-2 min each side), put aside in a plate.
- Add approx. 2 tbsp. olive oil and sauté all the mushrooms in the pan for about 5 min or until they are roasted to your taste, reduce the temperature to low-medium heat, add the spinach and the minced garlic, cover with a lid and wait 30-45 seconds.
- Mix. Add a pinch or two of sea salt, mix.
- To assemble the sandwich, put a little bit of mayo on your toasts (optional), then place the beet slices on top of the toasts, add the mushroom-spinach mixture on top and place the other toast on top (or if you want less bread, only 1 slice per sandwich is fine too).
Tried this recipe?Let us know how it was!