1/2 tablespoon coconut oil
1 portabello mushroom cap, sliced into thin strips
1/2 teaspoon nutritional yeast
1/8 teaspoon cumin
1/8 teaspoon turmeric
pinch sea salt
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract
1/2 cup kale, stemmed and roughly chopped
2 tablespoons mung bean sprouts
2 tablespoons walnuts or nuts of choice, roughly chopped
1 clove garlic, very thinly sliced
1/2 teaspoon fresh dill, roughly chopped
1/2 teaspoon fresh cilantro, roughly chopped
2 tablespoons vegan mayonaise (i use Follow Your Heart, Grapeseed Veganaise)
2 slices bread, toasted
2 tablespoons thinly sliced onion, or to taste
1. To a pan over medium heat, add coconut oil; heat until melted. Add mushoorm slices, nutritional yeast, cumin, turmeric, and salt; cover pan with lid and continue to cook until mushroom begins to soften. (Alternately, leave the mushroom whole and increase the cooking time.)
2. Drizzle in maple syrup and vanilla; toss to coat mushrooms. Recover, and continue to cook until the mushrooms are soft and juicy.
3. Stir in kale, mung bean sprouts, waluts, garlic, cilantro, and dill; cover and let the nuts and garlic slightly brown.
4. Spread Vegenaise onto one side of one piece of toast. Place mushroom mixture on other slice, layer with onion slices, and top with the slice of bread with mayonnaise. (You can replace the Veganaise with peanut butter, hummus, or avocado for a healthier option.) Delicious, quick and versitle!