VEGAN SANDWICH BREAD


  • Servings : 12
  • Preparation : 15 minutes
  • Calories : 400 cal
  • Carbohydrate : 34 g
  • Lipid : 27 g
  • Fiber : 7 g
  • Protein : 9 g
Pain sandwich végan : une recette festive du temps des Fêtes de la chef Mélanie Marchand.

Ingredients

    Green

    • 2 avocados, mashed
    • 180 ml (3/4 cup) frozen green peas, thawed and mashed
    • 60 ml (1/4 cup) vegan mayonnaise
    • Lemon juice, to taste

    Red

    • Commercial beetroot hummus
    • 180 ml (3/4 cup) red cabbage, finely shredded

    Yellow

    • 500 ml (2 cups) store-bought tofu spread
    • 125 ml (1/2 cup) walnuts, chopped

    Spread

    • 227 g (1 package) vegan cream cheese
    • 180 ml (3 /4 cup) vegan sour cream

    Bread

    • 12 slices of multi-grain or pumpernickel bread

    Decorations:

    • Slivered almonds, toasted
    • Arugula
    • Fresh herbs


    Steps

    1 - In a bowl, combine the mashed avocados, mashed green peas, mayonnaise, lemon juice, salt and pepper. Set aside.


    2 - In another bowl, combine the hummus and red cabbage. Set aside.


    3 - In another bowl, combine the tofu spread and walnuts. Set aside.


    4 - In another bowl, combine all the ingredients for the cheese spread.


    5 - Remove the crust from the bread slices.


    6 - Place 3 on a serving board and stick them together.


    7 - Brush them with the tofu mixture.


    8 - Place 3 more slices of bread on these.


    9 - Brush with hummus spread.


    10 - Place 3 more slices on them.


    11 - Brush with the avocado spread.


    12 - Place the last 3 slices of bread on top.


    13 - Brush the sandwich bread with the cheese spread.


    14 - Add the decorations nicely all over the bread.


    15 - Serve and slice.




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