Vegan Club Sandwich
- Prep time
20 minutes - Cooking time
10 minutes - 4 portions
12 slices of Campagnolo 9 Whole Grains Loaf
Vegetable-based chicken mixture:
- 400 g of store-bought vegetable-based chicken strips
- 2 tbsp of grilling spices (for vegetables or steak)
- 2 tbsp of garlic powder
- ½ cup of green onion tops, finely chopped
- 4 tbsp of olive oil
- 1 tsp of salt
- Zest of one lemon
Lemon sauce:
- ½ cup of store-bought vegetable-based mayonnaise
- 2 tbsp of dill, chopped
- 2 tbsp of maple syrup
- Zest and juice of half a lemon
- Pepper to taste
Additional ingredients:
- 8 green onion whites cut into the width of a slice of bread and split in two lengthwise
- 2 tbsp of vegetable oil
- 2 tomatoes
- 2 avocados, mashed
- 2 cups of spinach
- In a bowl, combine the vegetable protein, vegetable spices, garlic powder, green onion tops, and lemon zest. Mix well.
- Heat the olive oil in a non-stick pan over high heat. Once the oil is hot, add the seasoned vegetable protein and cook, without stirring, for 3 to 4 minutes. Then, mix and continue cooking for another 3 to 4 minutes. Set aside.
- In the same pan over medium heat, add the vegetable oil and brown the green onion whites for 1 minute. When they have softened, remove from heat and set aside.
- In a bowl, combine all the ingredients for the lemon sauce. Set aside.
- Slice the tomatoes. Set aside.
- Toast the slices of bread.
- Assemble as follows: bread, lemon sauce, vegetable-based chicken mixture, green onion whites, spinach, bread, lemon sauce, tomato, mashed avocado, and finally, one last slice of bread.
- Insert brochette skewers or toothpicks and cut the sandwiches. Serve.
*Recipe courtesy of Ann-Rika Martin
