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11.29.-12.02.

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Gluten free, vegan sandwich variations

Gluten free, vegan sandwich variations

Cream cheese sandwich

Ingredients:

Preparation:

Rinse the millet thoroughly under hot running water. Cook it with all the ingredients except for the brewer's yeast flakes, with the lid slightly open on a low heat for about 5-10 minutes. Then stir in the brewer's yeast flakes and cover completely until it cools down. Blend until it becomes creamy, put in a piping bag and decorate the bread, buns, or crescent with it.

Cream cheese sandwich

Grill sandwich

Ingredients:

  • 20 g tomatoes
  • 30 g iceberg lettuce
  • 15 g olives
  • 4 g coconut oil
  • 10 g Mill & Folks pea protein granules
  • 30 g warm water
  • 10 g sugar-free almond yogurt 
  • 25 g vegetable cheese
  • Parajdi salt, black pepper, herbs to taste


Preparation:

Mix the pea protein granules with salt, black pepper and spices, then pour warm water over it, and leave covered with a lid for 10 minutes, then mix together with the yogurt. Oil the grill, then fry two slices of bread in it. Line up the vegetables on one of them, spoon the yogurt mixed with the pea protein cubes on top, sprinkle with the cheese and put the other bread slice on top.

Grilled sandwich

"Notchickensalad" sandwich

Ingredients:

20 g Mill & Folks pea protein cubes
60 g hot water
2 g salt-free seasoning
30 g red onion 
50 g iceberg lettuce
80 g sugar-free almond yogurt 
Parajdi salt, ground rainbow peppercorn to taste

Preparation:

Mix the pea protein cubes with the salt, salt-free seasoning and hot water. Cover it for 10 minutes, then mix with the sliced red onion, the iceberg lettuce that is cut into small cubes and the other ingredients. Serve on slices of bread.

"Notchickensalad" sandwich

Artichoke and hummus sandwich

Ingredients:

  • 50 g chickpeas (measured raw)
  • 60 g artichokes in oil 
  • 8 g from the oil of the artichokes (1 tablespoon)
  • Himalayan salt, garlic powder, cumin to taste
  • 30 g sugar-free almond drink 
  • a few drops of lemon juice
  • bell pepper
  • sesame seeds

Preparation:

Cook the chickpeas, then blend them together with the other ingredients until they become creamy . Serve on slices of bread with bell peppers and sesame seeds.

Artichoke and hummus sandwich

Greek tzatziki sandwich

Ingredients:

  • 120 g cucumber
  • 80 g of sugar-free almond yogurt
  • Himalayan salt, black pepper, garlic powder to taste
  • a few drops of lemon juice

Preparation:

Grate the cucumber and mix it with the other ingredients. Spread over the bread and garnish with cucumber.

Greek tzatziki sandwich

Thyme mushroom sandwich

Ingredients:

  • 158 g champignon mushrooms (10 smaller pieces)
  • 1 tablespoon coconut oil (8 g)
  • 10 g sugar-free almond yogurt 
  • Himalayan salt, black pepper, garlic powder, thyme
  • kale

Preparation:

Fry the finely sliced mushrooms in a lightly oiled hot pan. When ready, season to taste. Drizzle almond yogurt over the bread slices, decorate with kale leaves and arrange the fried mushrooms on top.

Thyme mushroom sandwich

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