Vegan Open Faced Sandwiches: My Three Favourite Combos - Good Eatings

Ingredients

• 1-2 tbsp rapeseed oil
• 2 medium sized portobello mushrooms or large chestnut mushrooms
• 4 large leaves of curly kale or cavolo nero
• 0,5 tsp garlic powder
• Salt and black pepper, to taste
• 2 slices of rustic bread like sourdough or a gluten free alternative if needed
• 0,5 cup hummus
• 0,25 lemon, juice only
• Toasted seeds or umami seed mix, I used a mixture of pumpkin, sunflower and sesame
• 1 large avocado or 2 small ones
• 0,25 lemon, juice (and zest if you like it zingy)
• 1 tbsp nutritional yeast
• A pinch of chili flakes
• Salt and pepper, to taste
• 2 slices rustic bread like sourdough or a gluten free alternative if needed
• 0,5 cup red kimchi
• A handful of sprouts or microgreens
• 0,65 cup water
• 3 tbsp spirit vinegar (12%)
• 2 tbsp sugar
• 10 white pepper corns, lightly crushed
• 3 bay leaves
• 1 tsp mustard seeds
• 0,5 tsp liquid smoke
• A small piece of kombu seaweed, optional
• 4 large carrots
• 1,25-1,5 cup chunky salt
• 2 slices rustic bread such as sourdough or a gluten free alternative if needed
• A generous amount of vegan cream cheese, I used oatly pamackan
• A few sprigs of dill, the leafy bits only