Leftovers Sammich (supper in 30 minutes or less!)

I’ve been hearing about these kitchen-dump dinners. I think it basically gets you to try using leftovers that need to be eaten quickly before spoiling. We had just gone to the market and were in need of eating the leftover produce from the previous week. Enter Leftovers Sammich!

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I was in a hurry and threw things together and hoped for the best. This normally turns out as a mediocre supper… but this sandwich was really delicious! The sides helped make the meal.

IMG_2058Leftovers Sammich (serves 2)

Start with your sides.

Baked “Fries”

1 sweet potato, washed, peeled & chopped into fry shapes

1 tsp of melted coconut oil (use more if you’d like – this is all we needed)

salt & pepper to taste

Preheat the oven to 400. Place the chopped sweet potato in a glass oven dish and toss with the coconut oil, salt & pepper. Cook for about 20 minutes.

While the “fries” are baking, get your greens ready.

Greens

2 large handfuls of greens (we had spinach and chard leftovers)

1 tsp of almonds, roughly chopped

1 tsp of nutritional yeast

a pinch of salt

Wash and roughly chop your greens. Heat a wok on the stove and sautée the greens in a bit of olive oil until they start to wilt. Remove from heat. Combine the chopped almonds, nutritional yeast and salt in a small bowl and sprinkle over the greens.

Sammich

1 mini french baguette (or any bread will work – I managed to find these awesome-sauce gluten-free ones)

a couple of handfuls of leftover veggies (I used mushrooms, zucchini, bell pepper and marinated artichoke hearts)

2 tbsp of olive oil

a splash of coconut aminos (or soy sauce)

1 tbsp of balsamic vinegar

1 tsp of vegan mayo per sandwich

Heat a wok on the stove. Add your olive oil and mushrooms and sautée until the mushrooms start to release their liquid. Add the zucchini and sautée for a couple of minutes. Then add the bell pepper and artichoke hearts. Then add your coconut aminos or soy sauce and sautée until the veggies soften. Lastly, drizzle in the balsamic vinegar and stir well. Remove from heat.

Since I had the oven on anyway, I threw the baguette in for 5 minutes with the sweet potatoes to soften it up a bit. Then add a bit of vegan mayo and add your veggies on top. Add the fries & greens to the plate. Voilà!

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8 thoughts on “Leftovers Sammich (supper in 30 minutes or less!)

  1. Hi Kimmy,
    I love the inclusion of mushrooms, zucchini, bell pepper and marinated artichoke hearts in this yummy sammich! My favorites! I am delighted that you shared your healthy and delicious Leftovers Sammich with us on the Plant-based Potluck Party. I appreciate it. I’m pinning and sharing.

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