04 Feel-good Ve­gan Sub

Stacks Of Good­ness

Men's Health (UK) - - Stacks Of Goodness - BY SHAUN PHILLIPS AT SUB CULT

WHAT’S IN­SIDE? • BROC­COLI, 4 PIECES, BAT­TERED • PEA AND EDAMAME HOU­MOUS, 1TBSP • A BRIOCHE ROLL • LAMB’S LET­TUCE, HAND­FUL • SWEET CHILLI SAUCE, 1TSP • PAMA BEET­ROOT AND GIN­GER SAUER­KRAUT, 1TBSP

FOR THE BROC­COLI • GIN­GER BEER, 100ML • WHITE WINE VINE­GAR, 1TSP • CORN FLOUR, 100G • CUMIN, 5G • EX­TRA-LIGHT OLIVE OIL, FOR DEEP FRY­ING

• TEN­DER­STEM BROC­COLI, 4 FLO­RETS

FOR THE HOU­MOUS • PEAS, 50G • EDAMAME BEANS, 25G • SESAME OIL, 1TBSP • GROUND GIN­GER, ½TSP

1/ There’s more to ve­gan sand­wiches than salad greens and limp tofu. This in­dul­gent dish is as mor­eish as it is nu­tri­tious. Lightly whisk the gin­ger beer, vine­gar, flour and cumin, then heat the oil to 180°C. Sub­merge your broc­coli into the bat­ter, one stem at a time, then fry for two min­utes. Drain on a pa­per towel. 2/ Make your hou­mous by blitz­ing the in­gre­di­ents to a coarse con­sis­tency. Peas are rich in cop­per and man­ganese, which sup­port fat loss and en­ergy bal­ance, while the edamame will punch up the pro­tein con­tent. 3/ Slice and toast your roll, spread it with hou­mous and top with the let­tuce and broc­coli. Driz­zle with the sweet chilli sauce. Gar­nish with pro­bi­otic sauer­kraut, then tuck in.

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