Avocado Peanut Sandwich

Thinly slice the onion and mushrooms.

• 1 Onion, red (~ 3 oz)
• 2.5 oz Mushrooms

Finely chop the parsley, wash and dice the tomato and put in a bowl. Season with olive oil, salt and pepper and set aside.

• 1 Tomato (~ 4.2 oz)
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 1 tsp Olive oil
• Salt
• Black pepper

Add all the ingredients mentioned below to a mason jar. Screw the lid on tightly and shake vigorously until combined and set aside.

• 1 ⁠½ Tbsp Natural peanut butter
• 1 tsp Lime juice
• 1 tsp Hot sauce (e.g. Sriracha)
• 2 tsp Agave syrup
• 1 Tbsp Soy sauce, light
• ½ tsp Sesame seed oil

Heat the oil in a non stick frying pan over medium heat. Add the onions and mushrooms and fry until the onions turn translucent. Add the sugar and cook stirring for 1-2 minutes. Sip by sip add some water and let cook until the onions are soft.

• 1 tsp Olive oil
• 2 ⁠½ tsp Granulated sugar

Heat the soy chunks according to the package instructions. Heat the oil in a non-stick frying pan and fry until golden brown.

• 1.8 oz Vegan meat substitute, strips
• 1 tsp Olive oil

Peel avocado, remove the pit and slice.

• ½ Avocado (~ 3.5 oz)

Toast the bread and spread the peanut sauce on the bread. Top with tomatoes, soy chunks, onions, mushrooms and avocado. Top with bread and serve.

• 7.1 oz Whole wheat bread

Enjoy your meal!