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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

1 h 50 min
Serves: 
4

ingredients

  • 360g (2 packs) Roast Tempeh Bites
  • 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 Roast Bites: Heat 2 tsps oil in a pan over medium heat. Add in the bites 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, bites, 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 Roast Bites: Heat 2 tsps oil in a pan over medium heat. Add in the bites 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, bites, vegan bread sauce and horseradish sauce. Place the other 4 slices on top of them.

Roast Tempeh Bites
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Roast Tempeh Bites
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