Vegan Mushroom and Spinach Breakfast Sandwich
A flavor-packed breakfast sandwich with sautéed mushrooms, wilted spinach, and creamy vegan spread on crispy, toasted bread.
Ingredients
For the Sautéed Filling:
- 1 cup mushrooms sliced (button, cremini, or whatever’s not moldy)
- ½ tbsp olive oil keeps things from burning
- 1 clove garlic minced (because garlic makes everything better)
- ½ cup spinach fresh (not the sad frozen stuff)
- ¼ tsp salt for balance
- ⅛ tsp black pepper for a mild kick
For the Sandwich:
- 4 slices whole-grain or sourdough bread crunchy exterior, soft inside
- 2 tbsp vegan mayo or hummus creamy goodness
- 1 tsp Dijon mustard adds a little zing
- ½ avocado mashed (optional but highly recommended)
Instructions
- Heat oil in a pan over medium heat and add mushrooms.
- Sauté for 5 minutes until mushrooms are golden and slightly crispy.
- Add garlic and cook for another minute until fragrant.
- Toss in spinach and cook until wilted, about 1-2 minutes.
- Season with salt and black pepper before removing from heat.
- Toast bread in a toaster or on a hot skillet until golden brown.
- Spread vegan mayo or hummus evenly on each slice.
- Add a layer of mashed avocado if using.
- Spoon the sautéed mixture onto the bread and top with another slice.
- Press lightly, slice in half, and devour immediately.
Notes
Nutritional Values (Per Serving)
- Calories: ~350
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20% DV
- Iron: 12% DV
- Folate: 15% DV
- Magnesium: 10% DV
- Potassium: 18% DV
Additional Notes & Tips
- Want extra crunch? Add thinly sliced red onion or radishes.
- Like it cheesy? Melt some vegan cheese on top.
- Spice it up with chili flakes or hot sauce.
- Gluten-free? Use GF bread or wrap it in a lettuce leaf.