Vegan: Vegan Lunch Recipes: 50 Delicious Vegan Recipes - Quick & Easy to make, Improve Your Health And Feel Amazing (Mastering The Kitchen Book 2) by Katie Adams Page B
Authors: Katie Adams
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salt or taste
1/2 cup hemp seeds, hulled
Black pepper powder to taste
For the sandwich:
8 slices sprouted-grain bread, toasted
4 tablespoons hummus
4 tablespoons sun-dried tomato and hemp basil pesto - recipe given below
1 avocado, sliced
Lettuce leaves
4 tomato slices
A pinch of red pepper flakes
A pinch of salt
A pinch of pepper
Method:
To make pesto: Blend together in a blender all the ingredients of the pesto until smooth.
Spread hummus over 4 slices of toasted bread. On the other 4 slices, apply pesto.
Place lettuce leaves, tomato, and avocado on any 4 of the slices of bread. Sprinkle red pepper flakes, salt and pepper. Cover with the remaining 4 slices of bread.
5. Swiss Chard & White Bean Sandwich:
Ingredients:
10 slices bread
5 leaves Swiss chard
2 radishes, thinly sliced
Few tomato slices
4 tablespoons vegan butter
Salt to taste
Pepper to taste
8-10 tablespoons white bean spread
Method:
Spread about a tablespoon of white bean spread on one side all the slices of bread.
Place Swiss chard over 5 slice of bread. Arrange tomato slices over the bread.
Next layer the radish slices over the tomatoes. Cover with the remaining bread slices.
On the other side of the bread, spread vegan butter lightly.
Place a nonstick pan over medium heat. Place the sandwich on the pan and cook until golden brown. Flip sides and cook the other side too.
Cut into 2 pieces and serve.
6. Tofu Club Sandwich:
Ingredients:
2 packages tofu, chopped into 5mm slices
10-12 slices bread, toasted
A few lettuce leaves
1 avocado, peeled, pitted, sliced
1 cup onions, sliced
4 cloves garlic, minced
1 tablespoon oil
2 sprigs of fresh rosemary or 2 teaspoon dried rosemary
A few fresh basil leaves
2 tomatoes, sliced
A little mustard sauce
1/2 cup tahini to spread
Salt to taste
Method:
Place a frying pan over medium heat. Add oil. When oil is hot, add onions and garlic. Sauté until the onions are translucent.
Add tofu. Fry until golden brown. Flip sides and cook the other side until golden brown. Remove from heat and keep aside.
Spread tahini on one side of all the slices of bread.
Lay lettuce leaves on 5 slices of bread. Place a little mustard over the lettuce. Lay the tomato slices, avocado and tofu.
Lay 3-4 basil leaves and cover with more bread slices to which tahini is applied. Slice into the shape you desire and serve.
7. Chickpeas Sandwich:
Ingredients:
2 cans (19 ounce each) garbanzo beans, drained, rinsed
2 stalk celery, chopped
1 onion, chopped
2-3 tablespoons vegan mayonnaise
2 tablespoons lemon juice
2 teaspoons dried dill
Salt to taste
Pepper powder to taste
Few bread slices
Method:
Mash the chickpeas slightly with a fork.
Mix together all the ingredients of the filling along with the chickpeas in the bowl. Place the filling in between 2 slices of bread.
Serve as it is or grilled. Chop it into the desired shape and serve.
8. Corn and Chickpeas Burger:
Ingredients:
1 can (19 ounce) chickpeas, drained
1 1/2 cups canned sweet corn
1/4 cup fresh cilantro leaves, chopped
1 teaspoon paprika or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon lemon zest, grated
1/4 cup all-purpose flour
Salt to taste
2-3 tablespoons olive oil
Few lettuce leaves
1 large tomato, chopped into thin slices
6 whole meal burger buns, slit
1/2 cup ketchup
Method:
Place chickpeas and sweet corn in the food processor and pulse until crumbly. Add coriander, cumin, salt, lemon zest, flour, paprika and pulse again. Remove the mixture and divide the mixture into 6 equal portions. Shape into patties. Refrigerate for a while.
Place a large frying pan over medium heat. Add olive oil and place the patties in the pan.
Cook until the underside is golden brown. Flip sides and cook the other side until golden brown.
Apply ketchup at the bottom part of the bun.
Place a lettuce leaf on the bottom half of the bun. Place the tomato slices over the lettuce. Sprinkle cilantro.
Place fried patty on each of the bun over the cilantro. Cover with the
1/2 cup hemp seeds, hulled
Black pepper powder to taste
For the sandwich:
8 slices sprouted-grain bread, toasted
4 tablespoons hummus
4 tablespoons sun-dried tomato and hemp basil pesto - recipe given below
1 avocado, sliced
Lettuce leaves
4 tomato slices
A pinch of red pepper flakes
A pinch of salt
A pinch of pepper
Method:
To make pesto: Blend together in a blender all the ingredients of the pesto until smooth.
Spread hummus over 4 slices of toasted bread. On the other 4 slices, apply pesto.
Place lettuce leaves, tomato, and avocado on any 4 of the slices of bread. Sprinkle red pepper flakes, salt and pepper. Cover with the remaining 4 slices of bread.
5. Swiss Chard & White Bean Sandwich:
Ingredients:
10 slices bread
5 leaves Swiss chard
2 radishes, thinly sliced
Few tomato slices
4 tablespoons vegan butter
Salt to taste
Pepper to taste
8-10 tablespoons white bean spread
Method:
Spread about a tablespoon of white bean spread on one side all the slices of bread.
Place Swiss chard over 5 slice of bread. Arrange tomato slices over the bread.
Next layer the radish slices over the tomatoes. Cover with the remaining bread slices.
On the other side of the bread, spread vegan butter lightly.
Place a nonstick pan over medium heat. Place the sandwich on the pan and cook until golden brown. Flip sides and cook the other side too.
Cut into 2 pieces and serve.
6. Tofu Club Sandwich:
Ingredients:
2 packages tofu, chopped into 5mm slices
10-12 slices bread, toasted
A few lettuce leaves
1 avocado, peeled, pitted, sliced
1 cup onions, sliced
4 cloves garlic, minced
1 tablespoon oil
2 sprigs of fresh rosemary or 2 teaspoon dried rosemary
A few fresh basil leaves
2 tomatoes, sliced
A little mustard sauce
1/2 cup tahini to spread
Salt to taste
Method:
Place a frying pan over medium heat. Add oil. When oil is hot, add onions and garlic. Sauté until the onions are translucent.
Add tofu. Fry until golden brown. Flip sides and cook the other side until golden brown. Remove from heat and keep aside.
Spread tahini on one side of all the slices of bread.
Lay lettuce leaves on 5 slices of bread. Place a little mustard over the lettuce. Lay the tomato slices, avocado and tofu.
Lay 3-4 basil leaves and cover with more bread slices to which tahini is applied. Slice into the shape you desire and serve.
7. Chickpeas Sandwich:
Ingredients:
2 cans (19 ounce each) garbanzo beans, drained, rinsed
2 stalk celery, chopped
1 onion, chopped
2-3 tablespoons vegan mayonnaise
2 tablespoons lemon juice
2 teaspoons dried dill
Salt to taste
Pepper powder to taste
Few bread slices
Method:
Mash the chickpeas slightly with a fork.
Mix together all the ingredients of the filling along with the chickpeas in the bowl. Place the filling in between 2 slices of bread.
Serve as it is or grilled. Chop it into the desired shape and serve.
8. Corn and Chickpeas Burger:
Ingredients:
1 can (19 ounce) chickpeas, drained
1 1/2 cups canned sweet corn
1/4 cup fresh cilantro leaves, chopped
1 teaspoon paprika or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon lemon zest, grated
1/4 cup all-purpose flour
Salt to taste
2-3 tablespoons olive oil
Few lettuce leaves
1 large tomato, chopped into thin slices
6 whole meal burger buns, slit
1/2 cup ketchup
Method:
Place chickpeas and sweet corn in the food processor and pulse until crumbly. Add coriander, cumin, salt, lemon zest, flour, paprika and pulse again. Remove the mixture and divide the mixture into 6 equal portions. Shape into patties. Refrigerate for a while.
Place a large frying pan over medium heat. Add olive oil and place the patties in the pan.
Cook until the underside is golden brown. Flip sides and cook the other side until golden brown.
Apply ketchup at the bottom part of the bun.
Place a lettuce leaf on the bottom half of the bun. Place the tomato slices over the lettuce. Sprinkle cilantro.
Place fried patty on each of the bun over the cilantro. Cover with the
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