2 slices of whole grain bread
1 ripe avocado, mashed
2 tbsp vegan mayonnaise
1 small carrot, grated
1 small red bell pepper, sliced
1 small cucumber, sliced
2 tbsp pickled daikon radish
2 tbsp pickled carrots
2 tbsp pickled red cabbage
2 tbsp gochujang (Korean chili paste)
1 tsp sesame oil
salt and pepper, to taste
sesame seeds, to garnish
Toast the slices of bread in a toaster or in a pan until lightly crispy.
In a small bowl, mix together the mashed avocado and vegan mayonnaise. Spread this mixture evenly on both slices of toast.
On one of the slices, layer the grated carrots, sliced red bell pepper, and sliced cucumber.
Top the veggies with pickled daikon, pickled carrots, and pickled red cabbage.
Drizzle gochujang and sesame oil over the veggies. Season with salt and pepper, to taste.
Close the sandwich with the other slice of toast.
Sprinkle sesame seeds on top of the sandwich.
Serve and enjoy your vegan Korean street toast sandwich!