🥘 Ingredients
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black pepper
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broccoli12 oz
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cannellini beans15 oz
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ciabatta1 roll
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dijon mustard1 tsp
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garlic powder1 tsp
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italian chicken sausage mix8 oz
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kale8 oz
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korean chili flakes1 tsp
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lemon1 unit
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nutritional yeast2 tbsp
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olive oil3 tbsp
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panko breadcrumbs¼ cup
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salt
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vegan mayonnaise3 tbsp
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worcestershire sauce½ tsp
🍳 Cookware
- baking sheet
- large bowl
- small pan
- small bowl
- large bowl
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1olive oil broccoli salt black pepper kale panko breadcrumbs vegan mayonnaise dijon mustard garlic powder nutritional yeast worcestershire sauce lemon ciabatta cannellini beans italian chicken sausage mix korean chili flakesolive oil: 3 tbsp, broccoli: 12 oz, salt, black pepper, kale: 8 oz, panko breadcrumbs: ¼ cup, vegan mayonnaise: 3 tbsp, dijon mustard: 1 tsp, garlic powder: 1 tsp, nutritional yeast: 2 tbsp, worcestershire sauce: ½ tsp, lemon: 1 unit, ciabatta: 1 roll, cannellini beans: 15 oz, italian chicken sausage mix: 8 oz, korean chili flakes: 1 tsp -
2Preheat oven to 425°F. Wash and dry all produce. -
3Toss broccoli on a baking sheet with 2 tsp olive oil, a pinch of salt, and black pepper. Roast on the top rack, tossing halfway through, until lightly browned ⏱️ 20 minutes . -
4Place kale in a large bowl . Add a drizzle of olive oil and a pinch of salt. Massage with your hands until leaves are tender ⏱️ 2 minutes . -
5Heat a drizzle of olive oil in a small pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden brown ⏱️ 3 minutes . Transfer to a plate. -
6In a small bowl , whisk together vegan mayonnaise, dijon mustard, garlic powder, nutritional yeast, ½ tsp worcestershire sauce, and juice from one wedge of lemon. Set aside. -
7Halve ciabatta and toast until golden brown. -
8Add cannellini beans, roasted broccoli, and dressing to the large bowl with kale. Toss to combine. Taste and season with salt and black pepper if desired. Top with crispy panko, toasted ciabatta, korean chili flakes, and italian chicken sausage mix. Serve immediately.