1 small bunch curly leaf kale, stripped and washed
BEETS
½ tsp vegetable cooking oil
1 small beet, sliced thinly
ASSEMBLY
6 or 8 slices of your favourite sandwich bread
Sweet Potato Satay Hummus (recipe linked below)
Instructions
For the cauliflower steaks, prepare the cauliflower by peeling the leaves off the stem but keeping the stem in. Cut the head of cauliflower into 1 inch thick slabs. Rub both sides of each slabs with vegetable oil, and an even sprinkle of turmeric and garlic powder, salt and pepper as desired. Roast at 400⁰F for 20 to 30 minutes, flipping half way, until browned.
For the kale, heat 1 tsp vegetable cooking oil in a large skillet over medium-high heat and cook the onion until caramelized. Add a splash of balsamic vinegar and then stir in the kale. Cover with a lid until kale is wilted. Transfer to a plate.
In the same skillet, pan fry the beet slices in ½ tsp oil until cooked through, flipping as needed.
To assemble, spread a layer of Sweet Potato Satay Hummus on each slice of bread. Layer sautéed kale, cauliflower steak, and sliced beets on half of the bread and sandwich with the other half.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-winter-sandwich/