🥪 Spinach Artichoke White Bean Sandwich | High Protein Vegan Recipe #shorts #sandwich

Welcome back to my channel! Today, I'm sharing a delicious and nutritious recipe for a Spinach Artichoke White Bean Sandwich. This sandwich is not only packed with 27g of protein but also combines the creamy goodness of cashew cream with the fresh flavors of spinach, artichokes, and herbs. Perfect for a satisfying lunch that’s both healthy and flavorful.

**Cashew Cream Ingredients:**
- 1/3 cup raw cashews or raw sunflower seeds
- 1 tbsp nutritional yeast
- 1/2 tsp yellow miso paste (optional)
- Juice of 1 lemon
- Zest of 1/2 a lemon
- 1/2 tsp oregano
- 1/4 tsp kosher salt plus more to taste
- 2 tbsp unsweetened plant-based milk

**Sandwich Filling Ingredients:**
- 2 tsp avocado oil
- 1 shallot, finely diced
- 4 cloves garlic, minced or grated
- 3 oz baby spinach, roughly chopped (about 2 cups)
- 1, 15 oz can cannellini beans, drained and rinsed
- 1, 6 oz jar marinated artichoke hearts, drained and roughly chopped
- 1 fresno or jalapeno pepper, seeds removed and minced (optional)
- 3 tbsp minced fresh dill
- 3 tbsp minced fresh chives
- Kosher salt and black pepper, to taste

**To Assemble:**
- 6 slices of bread
- Roasted bell pepper
- Arugula
- Mustard or vegan pesto

**Instructions:**

1. **Prepare Cashew Cream:**
- Cover and soak cashews in boiling hot water for at least 15 minutes.
- Drain then add to a small blender cup with the remaining sauce ingredients.
- Blend on high until completely smooth, scraping down sides as needed.
- Taste, adjust salt to preference, then place in fridge while prepping everything else.

2. **Prepare Sandwich Filling:**
- Heat oil in a sauté pan over medium-low heat.
- Add shallots with a pinch of salt and sauté until softened.
- Stir in garlic and sauté until fragrant.
- Add spinach with another pinch of salt. Cook until wilted then remove from heat.
- In a bowl, mash the beans with a fork.
- Add the cooled spinach, artichoke hearts, minced pepper, dill, and chives.
- Pour in half the cashew cream and stir well to combine. Add more cashew cream as needed until the mix is to your desired level of creaminess (I used all the sauce).
- Taste and adjust salt and pepper to preference then cover and refrigerate for at least 30 minutes.

3. **Assemble Sandwich:**
- Toast your bread then spread with mustard or pesto.
- Layer with a slice of roasted bell pepper, top with white bean filling, and add arugula.
- Cover the sandwich with the remaining slice of bread and enjoy!

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#Spinach #veganrecipes #cookingshorts #VeganSandwich #HealthyLunch #HighProtein #PlantBasedEating

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