04 Feel-good Vegan Sub
Stacks Of Goodness
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.