My goal today is to help you prepare Vegan Snacks (mainly toast and sandwiches) that allow you to eat vegan, cheap and well now that you are starting to go again to school, university or work and you will feel hungry by mid-morning. I know that for many of you the task is complicated and you have no idea what to take on this occasion and you end up giving up eating vegan or, on the other hand, you take a single piece of fruit that does not satisfy you enough or that, after of 5 months, you hate. The idea is that you combine these snacks in the way you like best, and add it to your piece of fruit, juice,…

In addition tothe vegan sandwich recipes that you will find below, I want this post to be a little more complete, that’s why I want to show you a few vegan snacks that have served me well of a lot Of course, before telling you about my tricks, I want to know if you would also like me to make a series with tupperware to take to work/school and eat vegan, healthy and satiating, so I will soon bring you ideas for those occasions.

Ingredients

1. Potato cheese toast with figs and cherry tomatoes


Sandwich bread
One medium potato
A splash of water
A pinch of salt
A pinch of garlic powder
A pinch of black pepper
A splash of olive oil
1/2 teaspoon baking powder
Oregano
The toppings I chose:
Basil
Cherry tomatoes
Figs
 

2. Cashew and Herb Cream Toast with Tofu


For the pâté:
Pan de sandwich
Three handfuls of cashews soaked for 4 hours (or overnight, better)
A clove of garlic
A teaspoon of black pepper
Half a teaspoon of garlic powder
Half a teaspoon of parsley
1 teaspoon of Oregano
1 teaspoon of Basil
1 long squeeze of lemon
1 drop of Olive Oil
3 drops of water
A pinch of salt
For the top:
Soft tofu
Curry
Turmeric
Optional, but recommended: Black salt (Kala Namak: the salt that gives the “egg” flavor)< br> The toppings I chose:
A ripe avocado
Rosemary

Step by step

1. Potato cheese toast with figs and cherry tomatoes

Although I present this recipe in toast format, you can apply it perfectly to a sandwich, since the important thing is the base: the potato cheese .

I’ll show you my toppings: cherry tomatoes and figs, because they are quite creative and different, but you can add the toppings that you like the most, so it’s a good way for you to eat varied although the base is different. Here are other ideas for toppings: sliced mushrooms, some spinach leaves, accompany it with some tomato slices, put it in a slice of bread and heat it in the sandwich maker… happens.

Potato cheese, although it is evident that it is not an exact copy of animal cheese, or a faithful imitation like the vegan cheeses that are sold, it is a healthy, homemade option and quick to deceive the palate and achieve that creamy texture that the cheese provides.

  1. To prepare the potato cheese, we peel and cut a potato into cubes. Cook it for 10 minutes or until it can be easily pierced with a fork.
  2. Remove the potato from the water and pour it into a bowl. Add a pinch of salt, garlic powder, black pepper, a splash of olive oil, half a teaspoon of baking powder, a very small splash of water and blend.
  3. Add a little oregano on top and taste. If we think it is necessary, we can add more garlic powder and salt.
  4. We take our toasted bread and put it to heat in the toaster. When we remove it hot, we spread it with potato cheese and decorate with the toppings, in my case a little more oregano, some figs cut into 4, and slices of yellow and red cherry tomatoes. To decorate some basil leaves. If you’re going to make a sandwich, it’s time to close it with another slice of bread. And voila!

2. Toast with cashew nut cream and herbs with Tofu

  1. First we will prepare the cream. The ideal is to soak the cashews for at least 4 hours, otherwise the cream will not be creamy.
  2. After the hours of soaking, remove the cashews to a bowl and mix them with the clove garlic, a teaspoon of black pepper, half a teaspoon of garlic powder, half a teaspoon of parsley, 1 teaspoon of oregano, another teaspoon of basil, a very long squeeze of lemon, another smaller squeeze of olive oil and a little bit of salt.

    The teaspoons have to be with a coffee spoon. The smallest. If your spoon is dessert size, use only half of the spoon. Look at the photo below.

  3. Crush until it is as smooth as possible.
  4. Next, we are going to add the water to give it the creaminess we want. I recommend that you add a splash of water and grind, observe the consistency and assess if you want it creamier. I added a total of three dashes of water.
  5. With the mixture already well crushed, we reserve it in the fridge. Now let’s go for the tofu.
  6. To do this, grease a small frying pan with olive oil and toast the tofu slices in it (I later cut the slices diagonally). We add a pinch of curry, turmeric and, optionally, kala namak black salt. Let’s toast the tofu on both sides.
  7. When it is golden brown, turn off the heat and reserve.
  8. Recover the cashew pâté and spread our slices of bread. Then, we place the tofu on top and, optionally, we accompany it with slices of avocado and a pinch of rosemary. If you’re going to make a sandwich, it’s time to place the other slice of bread and close it 😉

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