Vegan Open-Faced Spring Garden Sandwich
Enjoy the first days of spring with this delicious soy spread, spring veggie and eatable flower, open-faced sandwich. A blooming garden on bread.
Enjoy the first days of spring with this delicious soy spread, spring veggie and eatable flower, open-faced sandwich. A blooming garden on bread.
Level: Easy
Prep Time: 10min
Cook Time: 1min
Portions: 4
Ingredients
For the soy spread:
- 200g tofu
- 50g soy yogurt
- juice from 1/2 lemon
- 1Tbsp gourmet yeast
- 1 small finely chopped onion
- pinch of salt
For the decoration:
- 4-6 slices of whole wheat bread
- chopped spring onion
- bell pepper
- sliced garden radish
- baby zucchini
- garden herbs
- baby carrots
- eatable flowers
- asparagus
- sugar snap peas
- spring vegetables
Preparation
- Thoroughly wash and cut all vegetables and herbs.
- Blanch the sugar snap peas and the asparagus.
Instructions
- Mix all ingredients for the soy spread.
- Spread it evenly on the bread slices.
- Decorate the sandwiches with vegetables and herbs.
Notes
Instead of soy spread you can use cashew ricotta. To make it a bit more sophisticated you can grill the sliced bell pepper.
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