Vegan Egg & Cress Sandwich
Our vegan egg and cress sandwich is a simple affair, and it’s delicious too. The flavors speak for themselves, from the creamy vegan egg to the fresh cress.
Servings: 4 sandwiches
Calories: 359kcal
Ingredients
- 1 dose Vegan Scrambled Eggs
- ¼ cup Vegan Mayo 60g
- ½ Red Onion optional
- 16 Cucumber Ribbons or slices - cut sandwich size
- 1 Pot Cress Salad
- 8 Bread Slices
- Salt
- Pepper
Instructions
- Prepare the egg scramble according to this recipe and let it cool at room temperature.
- Finely chop the onion if you’re using it and combine with half of the cress (use the remaining for decoration, or use it all in the mix), the vegan mayo and the tofu scramble.
- Spread ¼ of the mixture onto 4 sandwich slices, season each half with salt and pepper and arrange the cucumber slices on top.
- Coat the remaining 4 slices of bread with a thin layer of mayo and put it on top of the filled half.
- Cut in 2 or more portions (if you’re serving this in your afternoon tea spread) and enjoy straight away.
Nutrition
Calories: 359kcal | Carbohydrates: 38g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Potassium: 308mg | Fiber: 4g | Sugar: 9g | Vitamin A: 391IU | Vitamin B12: 1µg | Vitamin C: 5mg | Calcium: 174mg | Iron: 3mg