(This Recipe makes 4 sandwiches)
SANDWICH INGREDIENTS: -1 Cup red cabbage, shredded -1/2 Cup sauerkraut -8 slices of thick cut bread of your choice -4 tbsp vegan mayonnaise -2 tomatoes, cut into slices -1 1/2 Cup baby spinach
EDAMAME SPREAD INGREDIENTS: -1 1/2 C frozen shelled edamame -2 garlic cloves -1 tbsp lime juice -1 tbsp vegan mayonnaise -1 tbsp fresh mint leaves -1 tbsp fresh chopped dill -1/2 small scotch bonnet pepper, seeds and veins removed (more or less to taste) -1/4 tsp ground mustard -1/4 tsp sea salt -1/4 tsp ground pepper
DIRECTIONS: -Mix red cabbage and sauerkraut and let it sit in the fridge overnight. The cabbage will soak up the fermented liquid in the sauerkraut and soften. Place edamame in heat safe bowl. Bring 2 cups of water to a boil in a kettle and pour over edamame. Place a lid on top of the bowl and let sit for 5 minutes. Drain the hot water and rinse under cold water.
-Place edamame, garlic, lime juice, vegan mayonnaise, mint, dill, ground mustard, sea salt, scotch bonnet pepper and ground pepper into a food processor. Process until the mash is well combined but still has some texture to it. Refrigerate until ready to assemble sandwiches.
-To assemble the sandwiches spread vegan mayonnaise onto one side of each slice of bread. Then add edamame puree to one side, top with the cabbage/sauerkraut mixture, tomato slices, baby spinach leaves, and top with another slice of bread.