no matter how busy i am, i try to cook for myself for at least one meal every day. sometimes my approach to cooking isn’t so scratch made (though i love making things from scratch)
the sandwich pictured above is a product of my attempt to eliminate food waste in my own apartment and try samples i have received.
it’s teriyaki “beef” topped with sautéed kale and alfalfa sprouts on an organic pretzel bun, slathered with roasted garlic mayo.
how did this aesthetically pleasing and absolutely delicious sandwich come to be, you ask? i will show you how!
1. sautée one serving of the gardein sizzling szechuan beefless strips (without the sauce) until crisped up and cooked a bit. then put it aside.
2. now get some minced garlic in that pan and let it brown. once it’s all brown, thrown in some baby kale, pink salt, and pepper. only cook enough to wilt the greens and only use a little bit. remember, this is just going on a sandwich. once it’s done, set the kale aside.
3. once the kale is out of that pan, throw your “beef” back in. shake out a bit of some coconut secret teriyaki sauce over the strips over low heat and get it warmed up and coated.
4. while that’s getting started, grab a rudi’s organic pretzel bun and slice it in half with a bread knife. slap that sucker inside down in the toaster oven and get toasting.
5. turn off the “beef” when it’s done. it’s plating time! spread roasted garlic vegenaise on both sides of the bun once you remove it from the toaster. gently place the beef down on the bottom side of the bun in one layer. now throw the baby kale on top of there. lastly, get a little bit of alfalfa sprouts and throw them on top and cover it with the top of the bun.
and there you have it! an incredibly delicious sandwich that doesn’t really take much time to make. easy, yet delicious, vegan food for people on the go.
you’ll notice, by the way, that i didn’t really lay this out like a real recipe. i want to leave this sandwich up to your interpretation, should you attempt it. the only time i will post exact measurements is for baking. there is far less room for error in baking. you can fudge a lot with cooking!