Vegan Alkaline Mushroom Egg Sandwich
Ingredients
- 1 large king oyster mushroom, chopped
- 1 tablespoon of seamoss gel
- 1 tablespoon of tahini
- 1 key lime
- 1 tablespoon of sofrito (from the PLANT TASTE cookbook)
- 1 tablespoon red onions, chopped
- 1 tablespoon of bell peppers, chopped
- Sea salt to taste
- Black salt (optional)
- Oil
- Kale
- Avocado
- Spelt/rye bread
Preparation
In a food processor, combine all ingredients except for sea salt, black salt, and kale and oil. Pulse until well combined and forms a thick, chunky paste.
Heat a pan and toast slices of spelt/rye or other bread of choice. Remove once toasted, and spread a mixture of avocado and key lime juice on the toasted bread.
Steam kale, callaloo, or greens of choice with a tablespoon or so of broth or water and salt. Remove, and layer on top of avocado.
Clean out pan, heat to medium high, and oil pan. Pour “egg” mixture in the pan and sprinkle with sea salt. Allow mixture to slightly brown on the bottom. Scrape the pan, and continue to allow the egg to brown at the bottom before scraping and continuing. Continue cooking down until it resembles eggs.
Layer “eggs” on top of the steamed greens. Top with more avocado, alkaline hot sauce, and the other slice of bread.
Tear it up!