|1 kg||sweet potatoes|
|7 tbsp||neutral oil (divided)|
|¼ tsp||smoked ground paprika|
|450 g||white cabbage|
|150 ml||cashew cream|
|3 tsp||white balsamic vinegar|
|150 g||vegan mayonnaise|
|⅓ tsp||chili powder|
|400 g||oyster mushrooms|
|8 slices||white bread (toasted)|
|50 g||lamb’s lettuce|
|1||red onion (sliced)|
|salt to taste|
Pre-heat oven to 220°C/430°F. Cut sweet potatoes into matchsticks and transfer them to a large bowl. Add cornstarch and toss to coat. Spread sweet potato fries over a baking sheet. Add some oil and smoked ground paprika and toss to coat. Bake for approx. 20 min. or until golden-brown and crisp. Remove from oven and season with salt to taste.
Finely slice white cabbage and transfer to a bowl. Add cashew cream, white balsamic vinegar, coriander, salt, and pepper, and stir to combine. Let sit until serving to marinate.
Add vegan mayonnaise, cinnamon, and chili powder to a small bowl and stir to combine. Refrigerate until serving.
Heat remaining oil in a frying pan. Add oyster mushrooms and fry over medium heat for approx. 8 min. Remove from heat and season with salt to taste.
Spread some ketchup and vegan spicy cinnamon mayonnaise on each toasted white bread slice. Top half of the slices with lamb’s lettuce, sweet potato fries, white cabbage slaw, fried oyster mushrooms, and some sliced red onion. Place remaining white bread slices on top. Enjoy!
This and more delicious recipes can be found in Sebastian Copien´s cookbook “Die vegane Kochschule“ (Christian Verlag).