Festive Vegan Sandwich

The perfect recipe for a festive vegan sandwich. It’s decadent, Christmassy and tastes like the best roast you’ve ever had, packaged neatly in steamy, crisp bread. What could be better?

Done in 45 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the vegan turkey pieces

160gvegan chicken pieces

1 tbspolive oil

1/4 tspcelery salt

1 tspdried thyme

1/2 tspgarlic granules

1/4 tsponion granules

pinchdried rosemary

1/2 tspHenderson's relish or vegan Worcester sauce

For the garlic and sage mayo

1bulb garlic

2 tbspvegan mayo

1 tspdried sage

For the pickled red cabbage

145gred cabbage, shredded with a peeler

80mldistilled vinegar

40mlwater

1 tspcaster sugar

For the stuffing patties

100gdry sage and onion stuffing mix

300mlboiling water

1 small cubevegan butter

To finish

2panini bread

50gkale, stems removed

2 tbspcranberry sauce

This festive sandwich recipe is full of all the fan favourites - vegan 'turkey' pieces (that are arguably better than turkey itself), crispy stuffing patties, pickled red cabbage, fried kale a luscious garlic and sage vegan mayo and of course, cranberry sauce. Dipping the whole thing in veggie/vegan beef gravy afterwards is compulsory. Merry Christmas!

Method

Preheat your oven to 200 degrees. Add all the seasonings to the vegan chicken pieces then set to one side

Cut the top off the head of garlic place in foil, drizzle over some oil and sprinkle over some salt then wrap up and place into the oven for about 35 mins, or until soft and jammy.

Mix the red cabbage with the vinegar, water, sugar and a pinch of salt. It should immediately turn a fabulous hot pink.

Add the boiling water and vegan butter to the stuffing and mix together. Leave for 5 mins. Once the water has absorbed, form into rough rectangular patties then fry over a medium heat with a bit more vegan butter for a few mins on each side then place on a baking tray and keep warm in the oven with the garlic.

Fry the vegan chicken pieces for as long as recommended on the pack. Remove and fry the kale until softened. Then mash up all the cooked garlic and add to the mayo along with the sage and some water to thin it slightly.

Load up the sandwich with the mayo, cooked kale, stuffing patties, vegan chicken then red cabbage! Make sure to slather on the cranberry sauce.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.