Roast Sandwich
If you're looking for a naturally delicious, quick and easy lunch or dinner, then look no further. This hearty sandwich is as satisfying as it is nutritious - watch out, or you'll be having it every night of the week.
Recipe by Better Nature
ingredients
- 360g (2 packs) Mediterranean Tempeh Pieces
- 2 teaspoons oil for cooking
- 8 slices of sourdough bread (or any bread of your choosing)
- 1/2 head of thinly sliced red cabbage
- 3 sprigs of finely chopped rosemary
- 1 tablespoon olive oil
- 1 knob of vegan butter
- 1 sliced red onion
- 125ml red wine vinegar
- 150ml agave syrup or maple syrup
- 1 finely chopped red chilli
- 200g fresh spinach
- 300ml plant-based milk
- 25g vegan butter
- 1/2 chopped white onion
- 3 cloves
- 1 crushed garlic clove
- 1 bay leaf
- 1 thyme sprig
- 1 teaspoon miso paste or soy sauce
- 50 grams white breadcrumbs
- 1/4 teaspoons mustard
- Pinches of salt and pepper
- 1 medium peeled and grated horseradish root
- 1 1/2 tablespoons mustard
- 2 teaspoons vinegar
- 1/2 cup vegan mayonnaise
- A pinch of pepper
instructions
1. Red cabbage: Add the red cabbage, rosemary, olive oil, vegan butter, red onion, red wine vinegar, agave syrup and red chilli to a pan and cover with 300ml of water. Bring to a simmer, then reduce the heat, covering and gently cooking for 1½ hrs, stirring frequently. If too dry, add more water.
2. Bread sauce: Simmer the milk, vegan butter, chopped onion, cloves, garlic cloves, bay leaf, thyme and miso paste in a pan for 20 mins. Stir the breadcrumbs into the pan and simmer on a low heat for around 3 minutes. The sauce should start to thicken and form a relatively smooth consistency. Add in the mustard, then season with salt and pepper.
3. To make the horseradish sauce: Mix together the grated horseradish, mustard, vinegar, vegan mayonnaise, and pepper in a small bowl. Stir until fully combined.
4. To prepare the Mediterranean Tempeh Pieces: Heat 2 tsps oil in a pan over medium heat. Add in the pieces and cook for 3 minutes, stirring occasionally.
5. Place the bread slices out flat and top up 4 of them with the spinach, red cabbage, pieces, vegan bread sauce and horseradish sauce. Place the other 4 slices on top of them.
instructions
1. Red cabbage: Add the red cabbage, rosemary, olive oil, vegan butter, red onion, red wine vinegar, agave syrup and red chilli to a pan and cover with 300ml of water. Bring to a simmer, then reduce the heat, covering and gently cooking for 1½ hrs, stirring frequently. If too dry, add more water.
2. Bread sauce: Simmer the milk, vegan butter, chopped onion, cloves, garlic cloves, bay leaf, thyme and miso paste in a pan for 20 mins. Stir the breadcrumbs into the pan and simmer on a low heat for around 3 minutes. The sauce should start to thicken and form a relatively smooth consistency. Add in the mustard, then season with salt and pepper.
3. To make the horseradish sauce: Mix together the grated horseradish, mustard, vinegar, vegan mayonnaise, and pepper in a small bowl. Stir until fully combined.
4. To prepare the Mediterranean Tempeh Pieces: Heat 2 tsps oil in a pan over medium heat. Add in the pieces and cook for 3 minutes, stirring occasionally.
5. Place the bread slices out flat and top up 4 of them with the spinach, red cabbage, pieces, vegan bread sauce and horseradish sauce. Place the other 4 slices on top of them.
