Vegan open-faced spring garden sandwich
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.
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.