Mouthwatering Vegan Fitness Sandwiches You'll Love! 🤤
Channel: Hench Herbivore
Date: 2024-03-27

Do YOU want to get big, lean or just plain healthy as a vegan but you're not sure what fillings you can put in your sandwiches? Don't worry, this video has got you covered with three sumptuous high-protein recipes!

00:00 Intro
00:15 Coronation Chickpeas
01:10 Vegg & Cress
02:05 Tuno Mayo

Written recipes below...

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*** The Recipes ***

Coronation chickpeas

Ingredients

35g dried mango 
1/2 can chickpeas
1 spring onion
1 tbsp coriander
4 tablespoons soya yoghurt (sugar-free)
1.5 teaspoon mild curry powder
1 teaspoon lemon juice
Salt and pepper, to taste

Method

Add boiled water to 35g of DRIED mango and let it sit for 5 minutes to soften. 
Drain a can of chickpeas, save half for later and crush the rest with a potato masher.
Slice one spring onion, (you may know them as scallions or green onions), and add it to the chickpeas.
Chop 1 tbsp of coriander AKA cilantro and add it in along with 4 tbsp unsweetened soya yoghurt, 1.5 tsp mild curry powder, 1 tsp lemon juice plus salt and pepper to taste and Stir well.
Drain and then chop the mango. Add it in and give it all a final mix.

This recipe yields 307 calories, 12g protein, 47g carbs, 5g fat and the volume of mixture is ideal for 4 slices of bread.


Vegg and cress

Ingredients

100g firm tofu
50g silken tofu
2 tsp apple cider
1/2 tsp wholegrain mustard
1 tbsp cashew butter
1/2 tsp turmeric
Salt and pepper to taste
1 pack of cress

Method

Add 100g tofu into a bowl and mash into little pieces with a fork.
To another bowl add 50g silken tofu, 2 tsp apple cider vinegar, ½ tsp wholgrain mustard, 1 tbsp cashew butter, ½ tsp turmeric plus salt and pepper to taste and Mix until smooth.
Alternatively, you could mix this in a blender but you would need to make multiple servings at once to ensure it can blend.
If you want a really authentic eggy taste you can also add 1/8th tsp black salt aka kala namak.
I don’t add that as I never liked eggs and this recipes tastes fantastic without it, especially when you add in lots of cress.

This recipe yields 261 calories, 21g protein, 12g carbs, 16g fat and the volume of mixture is ideal for 2-3 slices of bread.


Tu-no mayo 

Ingredients

30g sweetcorn
1/2 can drained chickpeas (120g)
1/2 sheet nori, shredded (or 1 tbsp nori flakes) 
1/2 tbsp tamari
1 tbsp lemon juice
Salt and pepper to taste
70g silken tofu
1/2 tsp wholegrain mustard
1 tbsp cashew butter
1 tbsp apple cider vinegar
1/4 tsp garlic powder (optional)
1/4 small red onion, chopped

Method

Add hot water to 30g frozen sweetcorn and set aside. You could also use canned sweetcorn which is tastier, with a superior texture.
Mash ½ can of chickpeas with a potato masher.
Add in ½ a shredded nori sheet to give a fish-like flavour (I personally choose to omit this step, preferring it without), ½ tbsp tamari, 1 tsp lemon juice and salt and pepper to taste. 
Mix well
For the mayo, add 70g silken tofu to a bowl along with, ½ tsp wholegrain mustard, 1 tbsp cashew butter, 1 tbsp apple cider vinegar and ¼ garlic and Combine until smooth. 
Pour the mayo over the ‘tuno’ mixture and combine. 
Add in the drained corn and ¼ small chopped red onion and give it a final mix. 

This recipes yields 308 calories, 21g protein, 28g carbs, 11g fat and the volume of mixture is ideal for 4 slices of bread.


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