This meaty mushroom sandwich makes for a filling lunch or dinner (or breakfast if you fancy… whatever floats your boat).
2 portobello mushrooms
2 cloves garlic, chopped
2 tbsp sunflower oil
1 tbsp soy sauce
¼ red cabbage, shredded
2 carrots, grated
3 tbsp white wine vinegar
1 tsp castor sugar
4 tbsp hummus
Handful of fresh coriander and mint leaves
4 slices bread
Preheat oven to 180˚C. Slice the mushrooms and combine them with the sunflower oil, soy sauce and garlic. Lay them spaced out on a baking tray then oven cook for 15 minutes.
While you wait for the mushrooms to cook, combine the cabbage and carrots in a bowl with white wine vinegar and castor sugar. Leave to pickle until your mushrooms are ready.
Remove mushrooms from the oven once done. Spread your bread slices with a generous amount of hummus. Layer the mushrooms, pickled veg, and a sprinkle of the coriander and mint leaves. If you’re feeling spicy, top with a squeeze of Sriracha before closing the sandwich.