1. 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.
2. Meanwhile, prepare the Baked Fries.
1. Place edamame in heat safe bowl. Bring 2 cups of water to a boil in a kettle and pour over edamame. Place a plate or lid on top of the bowl and let them sit for 5 minutes. Drain the hot water and rinse under cold water until they are no longer emitting heat.
2. Place edamame, garlic, lime juice, vegan mayonnaise, cilantro, mint, dill, ground mustard, sea salt, and ground pepper into a food processor.
3. Process until the mash is well combined but still has some texture to it. Refrigerate until ready to assemble sandwiches.
1. Preheat the oven to 425ºF (220ºC) for the fries.
2. Bring a large pot of water to a boil. Wash the potatoes and cut into approx. 1 cm sticks, leaving the skin on. Once the water is at a rolling boil, submerge the potato sticks in the water and cook for 10 minutes.
3. Drain the water from the pot and toss them in oil, sea salt, ground pepper, and paprika until evenly coated.
4. Lay the fries out on baking sheets without over crowding. Bake for 50-55 minutes, flipping half way through. Meanwhile prepare the Edamame Mash.
1. To assemble the sandwiches spread vegan mayonnaise onto one side of each slice of bread.
2. Then add Edamame Mash to one side, top with the cabbage/sauerkraut mixture, tomato slices, baby spinach leaves, and top with another slice of bread.
3. Serve with baked fries right out of the oven.