No Cheese-No Mayo - Mushroom Sandwich
This sandwich is loaded with antioxidants and anti-inflammatory properties, thanks to ingredients like turmeric and garlic, which can boost immune function and reduce inflammation.

1 Piece
For 2 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Boosts Immunity: Rich in vitamin C and iron from lemon juice and moringa leaves.
Anti-inflammatory Properties: Turmeric and garlic help reduce inflammation.
Heart Healthy: Uses wood pressed oil, which is better for heart health.
Rich in Fiber: High fiber content helps in digestion and prolonged satiety.
No Unhealthy Fats: No trans fats or high cholesterol ingredients, making it a heart-friendly option.
280 kcal
in 197g
Protein:
6g
Fats:
14g
Carbs:
32g
Cholesterol:
0mg
Sodium, Na:
600mg
Potassium, K:
350mg
Embark on a delightful culinary journey with our "Gourmet Mushroom Delight," a sandwich that combines health-conscious ingredients with delectable flavors. This no-cheese, no-mayo sandwich focuses on fresh, wholesome ingredients like sourdough bread and aromatic mushrooms, making it perfect for anyone looking to enjoy a nutritious meal without sacrificing taste.
Allergy Advice
This recipe contains Mushrooms. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
2 Slices Sourdough bread
1 tablespoon Oil
7 pieces Garlic cloves, finely chopped
1 piece Onion
1 teaspoon Sea salt
200 grams Mushrooms
half teaspoon Turmeric powder
half teaspoon Black pepper powder
half teaspoon Garam masala
quarter piece Capsicum
half cup Moringa leaves
half piece Lemon
Tips
For an extra crunch, add some toasted nuts or seeds to the sandwich.
If you are avoiding bread, you can use large lettuce leaves as a wrap instead.
Adjust the amount of lemon juice according to your taste preferences.
Directions
Heat the groundnut oil in a pan over medium heat.
Sauté the chopped garlic and onions until they turn translucent.
Add the sliced mushrooms and capsicum, and cook until they are tender.
Sprinkle sea salt, turmeric powder, black pepper, and garam masala over the vegetables.
Cook for another 5 minutes, allowing the flavors to meld together.
Remove the pan from heat.
Stir in the moringa leaves and drizzle the lemon juice over the cooked vegetables.
Toss everything together to ensure the vegetables are evenly coated with the seasoning.
Toast the sourdough bread slices until they are just golden.Divide the vegetable mixture evenly between the two slices of bread, and top with the second slice.
Notes
Those with nut allergies should avoid it due to the use of groundnut oil, and it might not be suitable for individuals with IBS or those sensitive to alliums like onions and garlic.
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