September 26, 2013 September 26, 2013/ Morgan
I’m still trying to build up a bigger repertoire of vegan sandwich fillings for packing off into lunch bags. This one is definitely a keeper and going into the regular rotation! You could throw it into a wrap or pita pocket as well if you want to switch up your breads.
I used jarred roasted red peppers but you can easily roast your own at home. If you have a gas stove you can hold them with tongs over the flames until they are nice and charred all over. If you don’t just stick them under the broiler of your oven and turn them until they are charred all over. Then I just stick them in a bowl and cover it with a lid (aka a plate.) Let them steam a few minutes and then the skins will slip right off. You can cut them open and remove the seeds and stem – and there ya have it! Super easy roasted red peppers. I’m just lazy and use the jars of them.
What’s your favorite plant-strong sandwich filling? Got anything that i’ve just got to try out?!
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup chopped roasted red peppers
- 2 green onions, minced
- 2 Tablespoons fresh basil, minced
- 1 teaspoon mustard
- 3 Tablespoons tofu mayo (or your favorite vegan mayonnaise)
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder (or 1 minced clove of garlic)
Smash up the chickpeas with the back of your fork in a medium sized bowl. Add in all of the remaining ingredients and mix well. It should keep in the refrigerator for 2-3 days. Makes about 4 sandwiches, depending on how much filling you like in them!!
September 26, 2013/ Morgan/