Baked mushroom meaty-balls drizzled with a garlicky cashew cream sandwiched between thick bread. Guilt-free but indulgent lunchtime munch!
Ingredients
For the "Meatballs"
1 cup chopped chestnut mushrooms
2 tbsp. ground flaxseed
½ tsp grated ginger
11/2 tsp hot sauce
2 tsp dried oregano
¼ cup oat flour
pinch of salt and black pepper
For the Garlic Cream
½ cup cashew nuts, soaked overnight or in very hot water for 30 minutes
½ cup filtered water
2 garlic cloves
1 tsp apple cider vinegar
½ tsp sea salt
To Serve
4 slices of crusty bread (GF if needed)
1 cup spinach
1 large beef tomato, sliced
Instructions
Pre heat your oven to 180C/350F/Gas Mark 4 and line a baking sheet
In a small bowl, mix the flaxseed and 4 tbsp. of water together. Set aside for 5 minutes.
Place the mushrooms, ginger, hot sauce, oregano and the flaxseed egg into a food processor and Pulse a few times until a chunky texture. Add the oat flour and pulse together again. You want a slightly chunky mushroom paste.
Spoon a heaped tbsp. worth of the mixture, form into a ball with your hands and place on the baking paper. Repeat.
Place in the oven for 25 -30 minutes.
In the meanwhile, drain your cashews and place them in a blender along with the rest of your garlic cream ingredients. Blend until smooth.
Evenly layer your spinach and tomato over two pieces of bread. Layer with 4 meatballs on each sandwich, drizzle with garlic cream and close the sandwiches with the other pieces of bread.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/mushroom-meatball-garlic-cream-sandwich/