Veggie sandwiches don’t have to be dull and drab. Combining bright green edamame and fresh herbs makes for a delicious and beautiful sandwich filling. In this recipe we offer up some pretty pairings for your sandwich, but feel free to let your creativity fly and stack this sandwich with as many ingredients as you like. Bake up a batch of easy homemade fries and you’ve got yourself a meatless dinner the whole family can enjoy.
Mix red cabbage with sauerkraut and let it sit in the fridge overnight. The cabbage will soak up the fermented liquid in the sauerkraut and soften.
Preheat the oven to 425°F for the fries.
Bring a large pot of water to a boil. Wash the potatoes and cut into approximately 1-centimetre 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.
Drain the water from the pot and toss them in oil, sea salt, ground pepper, and paprika until evenly coated.
Lay the fries out on baking sheets without over crowding. Bake for 50-55 minutes, flipping halfway through. Meanwhile, prepare the edamame mash.
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.
Place edamame, garlic, lime juice, vegan mayonnaise, cilantro, mint, dill, ground mustard, sea salt, 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 mash to the other side.
Top with the cabbage/sauerkraut mixture, tomato slices, baby spinach leaves, and top with another slice of bread.
Serve with baked fries right out of the oven.