I give you our Livin’ on the Veg sandwich to try. It’s a very popular tasty simple sandwich on our Gastrono-me menu. This is a low effort recipe for the start of the new year if you’re like me and still fagged out from the festivities (and truth be told, the fizz).
It’ss hummus packed full of goodness, includes all sorts of veggies and spices, and as with all of my recipes, you can adapt it exactly to what you like. Tweak the heat factor up or down, swap out things you like or dislike, but most of all enjoy!
Livin’ on the VedgeCourse: MainDifficulty: Easy
Two slices of any kind of rustic bread, more for its hold-together properties than anything else
Home-made or shop bought hummus (Moorish make a tasty smoked one)
A handful of roasted peppers and onions A spoonful or two of Ruby Slaw (see recipe below)
A spoonful of sauerkraut – take a risk, it’s really good!
A drizzle of sweet chilli sauce, or hot sauce of your choice
Half an avocado sliced
- For the Ruby Slaw
1 small head of red cabbage
2 red onions thinly sliced
4 carrots grated
3 tablespoons of balsamic vinegar 4 tablespoons of olive oil
30g roughly-chopped walnuts 25g sultanas
Salt and pepper to taste
- Lightly toast the bread on both sides, this is to make it stronger for all the fillings we’re going to add, plus gives it a lovely crunch.
- Slather both sides very generously with hummus.
- Start layering one side only with the sauerkraut.
- Next with a layer of the Ruby Slaw – see recipe below
- Then some spinach leaves.
- Then some of the roasted vegetables. Finish your layers with slices of avocado.
- Sprinkle a little sweet chilli sauce over the top, this plays against the hummus very nicely.
- Season with salt and pepper and top with the lid.
- Ruby Slaw
- Toss all the ingredients together, and season to taste.
- The ruby slaw will keep beautifully in the fridge for up to five days. It makes a delicious colourful accompaniment to absolutely anything – delicious in a burger, as a side to meats, a wintery pie, or the topping on a jacket potato.