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.
From the book
The Happy Pear: Recipes for Happiness
Inspiring ideas for vegan and vegetarian cooks
Simple family favourite recipes
Classic dishes with a vegan twist
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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 |
Method
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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