Winter sandwich with spicy cinnamon mayo

Winter sandwich with spicy cinnamon mayo

Based on 6 ratings

Sebastian Copien, cook and cookbook author

www.sebastian-copien.de

“This hearty sandwich and more tasty recipes can be found in my cookbook “Die vegane Kochschule“ (Christian Verlag).”

Difficulty

Easy 👌
40
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg 
sweet potatoes
2 tsp 
cornstarch
7 tbsp 
neutral oil (divided)
¼ tsp 
smoked ground paprika
450 g 
white cabbage
150 ml 
cashew cream
3 tsp 
white balsamic vinegar
⅓ tsp 
coriander
1 tsp 
salt
¼ tsp 
pepper
150 g 
vegan mayonnaise
½ tsp 
cinnamon
⅓ tsp 
chili powder
400 g 
oyster mushrooms
8 slices 
white bread (toasted)
4 tbsp 
ketchup
50 g 
lamb’s lettuce
1  
red onion (sliced)
salt to taste
Metric
Imperial
  • 1 kg sweet potatoes
  • 2 tsp cornstarch
  • 7 tbsp neutral oil (divided)
  • ¼ tsp smoked ground paprika
  • 450 g white cabbage
  • 150 ml cashew cream
  • 3 tsp white balsamic vinegar
  • ⅓ tsp coriander
  • 1 tsp salt
  • ¼ tsp pepper
  • 150 g vegan mayonnaise
  • ½ tsp cinnamon
  • ⅓ tsp chili powder
  • 400 g oyster mushrooms
  • 8 slices white bread (toasted)
  • 4 tbsp ketchup
  • 50 g lamb’s lettuce
  • 1  red onion (sliced)
  • salt to taste

Utensils

  • frying pan
  • baking sheet
  • oven
  • 2 large bowls
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
1085
Protein
23g
Fat
62g
Carb
110g

Step 1/6

Pre-heat oven to 220°C/430°F. Cut sweet potatoes into matchsticks and transfer them to a large bowl. Add cornstarch and toss to coat. Spread sweet potato fries over a baking sheet. Add some oil and smoked ground paprika and toss to coat. Bake for approx. 20 min. or until golden-brown and crisp. Remove from oven and season with salt to taste.
  • 1 kg sweet potatoes
  • 2 tsp cornstarch
  • 4 tbsp neutral oil
  • ¼ tsp smoked ground paprika
  • salt to taste
  • baking sheet
  • oven
  • large bowl
  • cutting board
  • knife

Pre-heat oven to 220°C/430°F. Cut sweet potatoes into matchsticks and transfer them to a large bowl. Add cornstarch and toss to coat. Spread sweet potato fries over a baking sheet. Add some oil and smoked ground paprika and toss to coat. Bake for approx. 20 min. or until golden-brown and crisp. Remove from oven and season with salt to taste.

Step 2/6

Finely slice white cabbage and transfer to a bowl. Add cashew cream, white balsamic vinegar, coriander, salt, and pepper, and stir to combine. Let sit until serving to marinate.
  • 450 white cabbage
  • 150 ml cashew cream
  • 3 tsp white balsamic vinegar
  •  tsp coriander
  • 1 tsp salt
  • ¼ tsp pepper
  • large bowl

Finely slice white cabbage and transfer to a bowl. Add cashew cream, white balsamic vinegar, coriander, salt, and pepper, and stir to combine. Let sit until serving to marinate.

Step 3/6

Add vegan mayonnaise, cinnamon, and chili powder to a small bowl and stir to combine. Refrigerate until serving.
  • 150 vegan mayonnaise
  • ½ tsp cinnamon
  •  tsp chili powder
  • small bowl

Add vegan mayonnaise, cinnamon, and chili powder to a small bowl and stir to combine. Refrigerate until serving.

Step 4/6

Heat remaining oil in a frying pan. Add oyster mushrooms and fry over medium heat for approx. 8 min. Remove from heat and season with salt to taste.
  • 3 tbsp frying oil
  • 400 oyster mushrooms
  • salt to taste
  • frying pan

Heat remaining oil in a frying pan. Add oyster mushrooms and fry over medium heat for approx. 8 min. Remove from heat and season with salt to taste.

Step 5/6

Spread some ketchup and vegan spicy cinnamon mayonnaise on each toasted white bread slice. Top half of the slices with lamb’s lettuce, sweet potato fries, white cabbage slaw, fried oyster mushrooms, and some sliced red onion. Place remaining white bread slices on top. Enjoy!
  • 8 white bread
  • 4 ketchup
  • 50 lamb’s lettuce
  • 1 red onion

Spread some ketchup and vegan spicy cinnamon mayonnaise on each toasted white bread slice. Top half of the slices with lamb’s lettuce, sweet potato fries, white cabbage slaw, fried oyster mushrooms, and some sliced red onion. Place remaining white bread slices on top. Enjoy!

Looking for more recipes?

This and more delicious recipes can be found in Sebastian Copien´s cookbook “Die vegane Kochschule“ (Christian Verlag).