Vegan “Chicken“ Sandwich with Cucumber-Mint Salad
If I had to put together the sandwich of my dreams, I'd probably end up with this exact recipe: a fresh baguette, a creamy dip with mint and basil, crispy vegan chicken, and a refreshing cucumber-mint salad! Forget limp bread, soft patties, ketchup, mustard, and uncharitable toppings, because this sandwich proves to you that even a sandwich for lunch can be wonderfully refreshing, filling, and anything but boring!
We made two large baguettes and cut each in half to serve. This creates either an excellent snack for four people or a filling meal for two very, very hungry people. Instead of a baguette, you can also use a ciabatta, a roll, or other bread for your sandwich. The filling is made of a fresh cucumber and mint salad and creamy vegan yogurt cream. To this, we added fresh radishes, sun-dried tomatoes, and crispy vegan chicken.
We breaded the vegan chicken with Oat Flakes from barnhouse, which makes them incredibly crunchy. barnhouse is a pioneer in making crunchy organic mueslis based in Bavaria. If you're thinking of just regular oats when you think of the Oat Flakes, you're definitely wrong! The oat grains are rolled in the traditional way to flakes and additionally roasted so that they're crunchy at the end. No oil or sugar is added so that the oat flakes consist of 100% pure oats - and of course, they are organic too! If you don't want to bread a plant-based chicken right now, you can also use the flakes as a topping - Julia, for example, always sprinkles them on her vegan yogurt-fruit bowl for breakfast. You can find barnhouse products in organic markets or directly in their online store.
Vegan “Chicken“ Sandwich with Cucumber-Mint Salad
Ingredients
For the plant-based “chicken“:
- 50 g (2 oz) oat flakes (e.g. from barnhouse)
- 50 g (0.25 cup) plant-based yogurt
- 200 g (7 oz) plant-based “chicken“
- nutmeg
- sweet paprika
- salt
- pepper
For the cucumber mint salad:
- 1 cucumber
- 0.5 red onion
- 15 g (0.5 oz) mint
- 50 ml (0.25 cup) olive oil
- lemon juice
- salt
- pepper
For the plant-based yogurt cream:
- 10 g (0.33 oz) mint
- 10 g (0.33 oz) basil
- 200 g (0.75 cup) plant-based yogurt
- lemon juice
- salt
- pepper
Also:
- 50 g (2 oz) butterhead lettuce
- 4 radishes
- 2 baguettes
- 100 g (3.5 oz) sun-dried tomatoes
Instructions
Preheat the oven to 200°C/390°F (top and bottom heat) and line a baking tray with baking paper.
For the vegan chicken, place the oat flakes in a sealable bag and roll over them with a rolling pin so they turn into smaller flakes. Put the flakes in a bowl or deep plate.
Also, put the plant-based natural yogurt on a deep plate and season it firmly with nutmeg, paprika powder, salt, and pepper. Dip the vegan chicken first in the plant-based yogurt mixture and then bread them in the crushed oat flakes until they are coated all around. Spread the breaded chicken on the baking sheet and bake for approx. 10-15 minutes at 200°C/390°F (top and bottom heat).
In the meantime, prepare the cucumber and mint salad. Wash the cucumber and cut it into fine slices. Peel, halve, and thinly slice the red onion and wash and finely chop the mint leaves. Put cucumber, onion, mint, and olive oil in a bowl and mix - Season with lemon juice, salt, and pepper.
For the plant-based yogurt cream, pluck mint leaves from the stem and wash them together with basil. Puree both together with plant-based natural yogurt and also season with lemon juice, salt, and pepper.
Wash and chop the lettuce and radishes. Slice the baguettes, spread with the plant-based yogurt cream, top with lettuce, sun-dried tomatoes, the crispy vegan chicken, cucumber-mint salad, and radishes.
