Three Plant-based Back-to-School Sandwiches

The Happy Pear's recipe for three tasty and nutritious vegan sandwiches, with fun twists on lunchtime classics, are perfect for a make-ahead packed lunch for kids and will get you through a busy week.

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Introduction

We grew up bringing ham and cheese sandwiches to school every day but times have changed, and sandwich fillings can be so much more interesting these days! Here are three easy back-to-school sandwiches. The first two are super-tasty fillings that you can make at the start of the week and alternate on different days. The third is our vegan take on a classic. With all these recipes, use a good-quality wholewheat or sourdough bread to assemble your sandwiches.

Ingredients

Vegan Chick'n Tikka Masala filling:
3 cloves of garlic
300g block of tempeh/seitan
1 x 400ml tin coconut milk
1 tbsp ground cumin
1 tbsp paprika
1 tsp smoked paprika
1 tsp ground ginger
½ tsp chilli powder
½ tsp freshly ground black pepper
1 tbsp maple syrup
100g tomato purée
1 tbsp tamari/soy sauce
1 tsp sea salt
Oil, for frying
Vegan egg mayo filling:
1 x 400g tin chickpeas
½ red onion
4 scallions
100g gherkins/pickles
4 tbsp vegan mayonnaise (see link below)
1 tbsp Dijon/wholegrain mustard
1 tbsp apple cider vinegar
Juice of 1 lime
½ tsp freshly ground black pepper
Vegan sausage with vegan mayo filling:
1 tbsp oil
6 Linda McCartney vegetarian sausages
2 tbsp tomato ketchup
A few slices tomato
A few leaves cos lettuce, or:
A handful rocket leaves

Instructions

Vegan Chick'n Tikka Masala

(Makes enough filling for 4 decent sandwiches)

1. Peel and finely chop the garlic. Finely slice the tempeh into small strips and set aside in a bowl. Put the garlic and all the remaining ingredients, apart from the oil, into a blender and blend until smooth. Pour this mixture over the tempeh and leave to marinate for as long as you have – ideally overnight, but 5 minutes will do too!

2. Put 1 tablespoon of oil into a non-stick pan on a high heat, add the tempeh strips and cook for 3–5 minutes, turning regularly until golden. Remove from the heat and it’s good to go!

3. Serve in a sandwich with salad leaves, avocado, kimchi and some vegan coleslaw.

 Vegan Egg Mayo 

(Makes enough filling for 8 decent sandwiches, or works great as a side salad)

1. First, make the vegan mayonnaise (see the recipe here).

2. Drain and rinse the chickpeas and put into a mixing bowl. Smash them with a potato masher or fork until they are broken up but still have some texture. Peel and finely chop the red onion, finely slice the scallions, and add both to the chickpeas. Finely chop the gherkins and add these too, along with all the remaining ingredients. Mix everything together well.

3. Serve on wholewheat bread, with some Dijon or spicy brown mustard, cos lettuce/rocket leaves and a few slices of tomato. 

Vegan Sausage with Vegan Mayo

(Makes enough filling for 4 decent sandwiches)

1. First, make the vegan mayonnaise (see the recipe here).

2. Put the oil into a non-stick pan and cook the sausages until golden. Slice them in half lengthways.

3. Slather the ketchup on one slice of bread and the mayo on the other. Put the sausages on, add a couple of slices of tomato and sprinkle on your leaves of choice. Sandwich together and enjoy cold or toasted. 

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