LOADED VEGGIE rye toast sandwich
Today was one of those days when I just wanted to stuff my face with bread and not think about cooking at all. Luckily I had a fridge full of yummy stuff that was just waiting to be piled on top of each other to make up a heaaavenly sandwich.
This sun-dried tomato and white bean hummus is one of my favourite spreads because it is so deliciously smooth. I usually double the recipe and keep it in the fridge in case I need some. So good!
makes 1 very large sandwich
2 slices of rye bread, toasted
oil, for frying
4 slices of eggplant
2 pieces of tempeh bacon
2-3 sun-dried tomatoes
thin slice of red cabbage
1/2 avocado, sliced and fanned
3 tbsp of sun-dried tomato hummus (recipe below)
2 tbsp of vegan mayo
handful of rocket
handful of pea shoots
flaky sea salt
for the sun-dried tomato hummus:
1 x 400g can of white beans, drained and rinsed
60g sun-dried tomatoes
1 garlic clove, roughly chopped
2 tbsp of extra virgin olive oil
1 tbsp of tahini
flaky sea salt, to taste
pepper, to taste
lemon juice, to taste
small handful of fresh basil
To make the hummus, place all ingredients in a blender and blend until smooth. Add a bit of water if needed. Taste and adjust seasoning.
Place and large frying pan on the heat and add the oil. Add the eggplant and the tempeh bacon. Cook the eggplant until completely soft and golden, 5-6 minutes, and the tempeh for 2-3 minutes on either side, until browned.
Arrange all the sandwich ingredients between the two toast slices and munch!