This is a quick and simple recipe that is bursting with flavour that both kids and adults will enjoy. Its very versatile and makes for the perfect packed lunch for work or school.
A key part of living a happy and healthy vegan lifestyle is to always be prepared, especially when travelling or when you are out for the day and are not sure of whether or not there will be satisfying vegan food around. There’s mostly always going to be some fresh fruits and vegetables to snack but sometimes preparing something hearty like this quick sandwich will leave you feeling satisfied and not deprived. So let’s get started.
This makes 3 sandwiches.
Time: 10 Minutes.
You are going to need the following:
1 ½ Cups of mixed shredded carrot and cabbage.
1 Stalk of celery.
Juice of ½ a lemon.
6 Small jalapeño's (optional).
½ Teaspoon of fresh thyme.
1 Tablespoon of cranberries (optional).
2-3 Tablespoons of low oil “B Well” Mayo(found at most FLM,Spars,Pick n Pays ect) or vegan mayo of your choice.
6 slices of your favorite bread (mine are rye and sourdough).
In your mixing bowl mix the shredded carrot and cabbage with the 2-3 tablespoons of vegan mayo.
Slice your celery and add that to the mayo and cabbage mixture with the lemon juice, fresh thyme as well as the cranberries if you are using them.
If you would like your bread toasted just pop it in the toaster for a few moments while you get the rest of your ingredients ready.
Smear 1 tablespoon of hummus on one slice of your bread. Place some rocket on top of the hummus and then add a heaped tablespoon or two of the mayo and cabbage mixture.
Top off with some sliced jalapeño's and season with some fresh thyme, black pepper and salt.
Serve as an open or closed sandwich along with your favorite side of homemade wedges or fresh salad/veg and enjoy.
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