Get the Recipe: Vegan Chicken Sandwich
This vegan chicken sandwich made with vegan chicken strips, a refreshing dairy-free yoghurt sauce and mashed avocado is great for a quick lunch! Ready in under 15 minutes, it's also perfect for picnics and BBQs.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 tsp paprika
- 1 tsp cumin
- 1 large carrot, peeled and chopped
- 1 cup cherry tomatoes, halved
- 2 cups vegan chicken strips
- 2 tbsp maple syrup
- 1/4 cup tamari
- 3 tbsp rice vinegar
- 1/3 cup water
- 1 tbsp cornstarch
- 1 cup soy yoghurt
- 1/2 cup cilantro, chopped
- 1/4 cup spring onion, chopped
- 1/2 cup cucumber, diced
- 2 tbsp lemon juice
- 1/2 tsp salt
- 4 burger buns, to serve
- 1/2 cup lettuce, chopped (to serve)
- 1 large avocado, mashed
Equipment
- Frying pan
- Mixing bowl
Instructions
- Heat the olive oil in a large pan and add the garlic, onion, paprika and cumin. Cook for 2-3 minutes over a medium-high heat, until softened. Now add the carrots and tomatoes, cooking for a further 3-4 minutes.
- Add the vegan chicken strips, maple syrup, tamari, rice vinegar, water and cornstarch. Lower the heat to a medium and stir for 3-4 minutes, until the sauce thickens.
- Prepare the sauce by stirring together the soy yoghurt, cilantro, spring onion, cucumber, lemon juice and salt.
- Assemble the sandwiches. On bread of your choice, start with a layer of lettuce, followed by the vegan chicken, yoghurt sauce, mashed avocado, spring onion and chilli flakes. That's it!
Video
Notes
Don't assemble the sandwiches more than a few hours before you're ready to eat them, because this will make the bread go soggy. The yoghurt sauce is also best eaten straight away. However, you can make the vegan chicken filling ahead of time, and leave it in the fridge for 3-4 days. From this point, it will take under 5 minutes to assemble the sandwiches.
Calories: 425kcal, Carbohydrates: 53g, Protein: 24g, Fat: 14g, Saturated Fat: 2g, Sodium: 1685mg, Potassium: 672mg, Fiber: 8g, Sugar: 18g, Vitamin A: 3894IU, Vitamin C: 24mg, Calcium: 219mg, Iron: 5mg