Teriyaki Mushroom Breakfast Sandwich

I was supposed to make a mushroom sandwich for dinner last night, but we ended up grazing. I made all the effort to marinate the mushrooms and didn't want them to go to waste this morning. So I decided to marry One Green Planet's Asian Portobello sandwich with Oatmeal with a Fork's cabbage scrambled eggs. Of course adding eggs means the meal becomes not vegan, but it is dairy-free. It's also delicious.


Inspiration: One Green Planet | Oatmeal with a Fork

Serves: 2 | Time: 35 min + marinate time

Teriyaki Mushroom Breakfast Sandwich

Ingredients


Mushrooms

3 Portobello #mushrooms, thinly sliced

1 tbsp coconut aminos

1 tbsp Sriracha

1 tbsp sesame oil

1 tbsp sesame seeds

1 tbsp teriyaki sauce

3 green onions, finely chopped


Eggs

1 tbsp vegan butter

1 garlic clove, minced

1 cup lightly packed #cabbage, finely shredded

2 eggs lightly beaten


To Serve

Vegan mayo with wasabi paste, to taste

Thick bread


Instructions

The night before, combine all the mushroom ingredients in a ziploc bag or plastic container. Let it marinate over night.


The next day, preheat the oven to 350 F. Spread the mushrooms out on a metal pan. Pour any additional sauce on top. Bake for 25 min.


Meanwhile, prep the eggs. Heat a non-stick pan over medium heat. Add in the vegan butter and spread it in the pan. Add the garlic and let it become fragrant for 20 sec. Add the cabbage and cook, stirring frequently, until it softens, about 3-5 minutes. Spread the cabbage out in a thin layer. Pour in the eggs, tilting the pan a bit to spread them out. Let the eggs cook for about 15-20 seconds and then fold them over gently until they are cooked through.


Now that everything is cooked, add the mayo to the bread, top with eggs, and then top with the mushrooms. Enjoy!

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