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Chickpea Salad Sandwich

Want an easy sandwich filling? Try this Chickpea Salad Sandwich with Date and Mustard Dressing quick and cheap dish.

Ingredients:
1 can chickpeas
2 tbsp sweetcorn
8 cherry tomatoes, quartered
Suitable-for-vegans bread

For the Dressing: 
1/2 cup soy yoghurt (I used sweetened; if you have plain, you can use that too)
1 tbsp suitable-for-vegans Dijon mustard
1 tbsp fresh lemon juice
1 tsp cider vinegar
1 tbsp miso paste
1/8 tsp garlic powder
1/4 tsp onion granules
Salt and freshly ground black pepper

Directions: 
1. Lightly mash the chickpeas. Mix with the sweetcorn and tomatoes. 
2. Mix all of the dressing ingredients. 
3. Mix about 2/3 of the dressing, or more if you desire, into the chickpea mix. Season to taste. Serve.

Air-Fried Watermelon

Watermelon can be air-fried for a delicious sandwich topper. If you want your fruit crispier, cook it on 80C for several hours, checking every hour or so. We sprinkled thinly sliced watermelon strips in a little sea salt and cracked black pepper and cooked them at 180C for 15 minutes until lightly dried and still soft. You could also use the oven and a parchment-lined tray to cook the melon.

Smoky Maple Jackfruit

This is a flavoursome side, and also makes for an interesting sandwich filling (try it with some rocket and sliced apple or pear). You can find young green jackfruit in brine or water (not syrup) in a can in your local Asian store.

Ingredients

2 x 280g cans (drained weight) young, green jackfruit in brine or water, drained and well rinsed
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp vegetable broth
2 tbsp nutritional yeast
1 tsp smoked paprika
1/2 tsp garlic powder

Directions:
1. Preheat the oven for 220C. Steam or boil the jackfruit for 15 minutes.
2. Meanwhile, mix the rest of the ingredients in a shallow baking dish.
3. When the jackfruit is cooked, pull it apart with a fork, and set the seeds aside for eating on their own later.
4. Toss the jackfruit in the marinade.
5. Bake in the baking dish for 20 minutes, tossing halfway through.