The Ultimate Vegan Club Sandwich
Packed to the rafters with chick’n, sweet and smoky ‘bacon’, eggless omelette, avocado, salad and lashings of vegan mayo in a lightly toasted tower of bread. OMG.
Print
Pin
Email
Serves: 1
Calories: 921kcal
Ingredients
To make the crispy 'bacon' (inspired by The Edgy Veg):
- 2 sheets rice paper
- 1 tbsp coconut oil (melted)
- ½ tsp miso
- 1 tbsp tamari
- ½ tsp liquid smoke
- 1 tsp maple syrup
- ¼ tsp garlic powder
To make the eggless omelette:
- 70 g silken tofu
- ¼ tsp garlic (minced)
- 1 tsp miso
- 1 pinch paprika
- 4 tbsp water
- 20 g plain flour
- ½ tsp baking powder
- salt and pepper
- coconut oil spray
The other sandwich ingredients:
- 3 slices white bread (lightly toasted)
- 1 tbsp vegan mayonnaise
- 9 cherry tomatoes (sliced)
- ½ avocado
- lettuce
- 1 vegan chick’n fillet/pieces (e.g. Quorn Vegan, cooked and sliced in half.)
Instructions
To make the 'bacon':
- Preheat the oven to 190°C fan (210°C conventional / 410°F / gas mark 6).
- Put the two pieces of rice paper on top of each other and cut them into strips with a sharp knife. Place them on an oven tray lined with baking paper.2 sheets rice paper
- Brush a little water on to each side of the rice paper strips. Also brush water in-between the strips that are placed on top of each other, to stick them together and make the bacon thicker.
- Mix up the bacon marinade ingredients (oil, miso, tamari, smoke, syrup and garlic powder) in a jug and brush the mixture on to both sides of the ‘rashers’.1 tbsp coconut oil, 1/2 tsp miso, 1 tbsp tamari, 1/2 tsp liquid smoke, 1 tsp maple syrup, 1/4 tsp garlic powder
- Cook in the preheated oven for 7 minutes.
To make the eggless omelette:
- Using the back of a fork, mash together the tofu, garlic, miso, paprika, seasoning and 1 tbsp of the water.70 g silken tofu, 1/4 tsp garlic, 1 tsp miso, 1 pinch paprika, salt and pepper
- Sift in the flour and baking powder. Add the remaining 3 tbsp of water and mix until combined.20 g plain flour, 1/2 tsp baking powder
- Fry the mixture in a little coconut oil for about 5 minutes on each side, until golden. Use a small frying pan for this (approx 20cm) so that the mix doesn’t spread out too far.coconut oil spray
Assembling the masterpiece:
- Spread mayonnaise on the first slice of toast. Top with 1/2 the sliced cherry tomatoes, avocado, lettuce, eggless omelette, ‘bacon' rashers and chick’n fillet.3 slices white bread, 1 tbsp vegan mayonnaise, 9 cherry tomatoes, 1/2 avocado, lettuce, 1 vegan chick’n fillet/pieces
- Add the next slice of toast and layer with the other 1/2 of the ingredients. Finish with the final slice of toast and voila!
Video
Notes
Recipe inspired by: Cape Verde, Africa
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 921kcal | Carbohydrates: 98g | Protein: 32g | Fat: 46g | Saturated Fat: 17g | Sodium: 2211mg | Fiber: 13g | Sugar: 15g | Net Carbohydrates: 85g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!