Korean Mixed Vegetable Sandwich
A healthy and vegan version of the traditional Korean street toast. It features a variety of crisp, colorful vegetables seasoned with sauces and spices, all nestled between slices of bread. This sandwich is a satisfying meal option for anyone looking for a tasty, plant-based lunch or dinner.
Nutrition
Calories: 320kcal
Ingredients
- 2 slices of sandwich bread
- 20 g shredded king oyster mushrooms
- 1 potato
- 1/2 carrot
- 1/2 tomato
- 5 lettuce leaves
- Chili sauce ketchup
- Salt and pepper to taste
Instructions
- Boil the potato until soft, then mash it and add a pinch of salt.
- Shred the carrot and slice the tomato.
- Heat a little olive oil in a pan, add the mushrooms, and season with a pinch of salt and pepper.
- Toast the sandwich bread slices or use them as they are if you prefer a softer texture.
- Place one slice of bread on a flat surface. Layer the mashed potato, shredded carrot, lettuce, tomato, sautéed mushrooms, and sauces (chili sauce and ketchup) on the bread. Place the other slice of bread on top and press down gently to compact the sandwich.
- Cut the sandwich in half and enjoy
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