New Recipe: Coronation V’egg Mayo Sando

This protein packed Japanese style sandwich is a twist on our classic v’egg mayo from our Easy Vegan cookbook. Find more quick + easy recipes in our three cookbooks, available from our online shop here.

The eggy flavour comes from the black salt (or kala namak) which is a key ingredient in Indian cooking especially in snack mixes and chaat recipes. Be prepared when you mix it — the smell is very strong but really delivers the flavour — you’ll be hooked on it.

Serves 2-4

Ingredients:
70 g vegan mayonnaise
1 tsp curry powder
1 tbsp mango chutney (if its very chunky then chop it a little)
1 tsp chopped green chilli
2 finely sliced spring onions
1 tsp kala namak (black salt)
fresh ground Black pepper to taste
200 g firm tofu, well drained
100 g silken tofu, well drained

To Finish:
4 slices thick cut sandwich bread
plant butter for spreading
peeled sliced cucumber
2 tbsp pea shoots or mustard sprouts

Method:
• In a small mixing bowl, add the mayonnaise, kala namak, curry powder, green chilli, spring onions, mango chutney, black salt and pepper and mix well with a whisk to combine evenly.
• Crush the firm tofu with your hands into the mayo.
• Add the silken tofu just broken a little. It will naturally break down as you mix it. Fold the two tofus into the mayonnaise mix. Break up any big chunks but don’t over mix.
• Spread the plant butter on the bread slices and lay the peeled cucumber slices on one side. Top with the v’egg mayo and the mustard sprouts. Put the other slices on top and then gently press into place. Carefully trim off the crusts and cut in half. Serve with crisps or spicy sev mix.

Enjoy!