Recipe

3 Vegan Sandwich Fillers

Not only is this week National Vegetarian Week, but it is also British Sandwich week and what better way to combine the two, than to share some of our favourite sandwich fillings. All the recipes below are how we like to make these fillings, but the best thing about recipes is that you can adapt them – get creative! These recipes are merely guidelines, because cooking is an art form, baking is a science (that is a saying right?)

Tofegg saladTofegg Salad

Ingredients (for around 4 servings that work out at around 75p each)
1/2 a block of firm tofu
2 teaspoon of nutritional yeast
1/4 teaspoon of turmeric
1/8 teaspoon of paprika
1/4 cup of vegan mayo
Salt & pepper to taste
Handful of cress
Spinach, cucumber or your favourite salad bits

Combine the mayo, paprika, nutritional yeast, turmeric, salt and pepper in a bowl until well mixed together. Crumble the tofu into the mixture, add in the cress and mix well. Be sure to taste your mixture, add more salt, pepper or nutritional yeast if you see fit and add more mayo if you want your Tofegg salad to be more saucy. Layer up you salad on your bread/roll of choice and spoon on some of the Tofegg mixture.

Curried Chickpeas.jpgCurried Chickpeas

Ingredients (for around 4 servings that works out at around 63p each)
1 can of cooked chickpeas (drained)
1 avocado (mashed)
2 spring onions
4 sliced sandwich gherkins
2 heaped teaspoons of curry powder
Juice of half a lemon
Salt & Pepper to taste
Mango chutney
Spinach or your favourite greens

First up add your drained chickpeas to the mashed avocado and crush them together (with a potato masher or a fork) but be sure to leave a few whole chickpeas for some difference in texture. Chop the spring onion and gherkins into small chunks and add them to the mixture along with the lemon juice, curry powder, salt and pepper and stir it all together. If you are a little shy about your spices, maybe start with 1 teaspoon of curry powder, stir your mixture, taste it and then add more if it needs it. To serve, spread some mango chutney on your bread/roll of choice, layer up some spinach and spoon some of your curried chickpea mixture on top. If you don’t like mango chutney but still want something sweet, why not remove the gherkins from your mixture and add in some sultanas instead.

'BLT'‘FLT’ (Facon, Lettuce & Tomato)

Ingredients (for around 3 sandwiches that work out at around 72p each)
1/2 an aubergine
Tomatoes
Lettuce
-For marinade:
2 tablespoons olive oil
1 ½ tablespoons soy sauce (or tamari to make it gluten free)
1 tablespoon worcestershire sauce
1 tablespoon maple syrup
2 teaspoon liquid smoke
2 teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt & pepper to taste

Thinly cut the aubergine into even slices. For this you can use a knife, mandolin or even a potato peeler. Mix the ingredients for the marinade in a bowl and brush evenly on both sides of the aubergine slices. Once coated, place the aubergine on a baking tray and stick in the oven at 110ºC for 30 min or until golden brown and crispy. Let the bacon cool down for a few minutes and assemble your sandwich. Layer up lettuce, tomato and your ‘facon’ on your bread/roll of choice. Tastes best with vegan mayonnaise and for extra flavour, double up on the ‘facon’.

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