MEATLESS MONDAY: Vegan open-faced spring garden sandwich

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Vegan open-faced spring garden sandwich

We welcome the season of renewal with this recipe for vibrant spring vegetables and edible flowers. This delicious soy spread veggie sandwich is full of healthy nutrients and is a veritable blooming garden on bread.

Vegan open-faced spring garden sandwich

Foodly Doodly Doo

Enjoy the first days of spring with this delicious soy spread, spring veggie and edible flower open-faced sandwich. Perfect for the cheap and lazy vegan and for everybody who enjoys plant-based food.

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Prep Time 10

Cook Time 1

Course Snack

Ingredients

For the soy spread

200 g tofu soft
50 g soy yogurt
1 lemon
1 Tbsp gourmet yeast
1 small onion
1 pinch salt

For the topping and decoration

4-6 slices bread whole wheat
1 spring onion
1 bell pepper
1 radish
1 baby zucchini amount = personal preference
baby carrots amount = personal preference
asparagus amount = personal preference
tender snap peas amount = personal preference
tender spring vegetables amount & type = personal preference
garden herbs to taste
salt to taste
edible spring flowers for decoration

Instructions

Blend all ingredients for the soy spread
Spread soy mixture evenly on the bread slices
Thoroughly wash and cut all vegetables and herbs into thin slices and/or small pieces
Blanch the sugar snap peas and the asparagus
Top the soy spread with vegetables, herbs, and edible spring flowers

Video

Notes

To make the open-faced sandwich a bit more sophisticated you can grill the sliced bell pepper.

Get another Meatless Monday recipe from Foodly Doodly Doo: Champagne sorbet with strawberries and bananas

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