Calum Harris’ green and mean vegan sandos

Portion size: Serves 4
Prep time 10 min. Cook time 10 min
Difficulty: easy

Dairy-free

Vegan

Calum Harris

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Calum Harris’ vegan sandos are piled high with greens, herbs and tempeh. A creamy tahini and lime dressing helps bring this epic sando together.

Calum is a home cook who’s helped popularise plant-based cooking on social media. This recipe, tested by delicious., is from Calum’s cookbook, Proper Healthy: 80 Plant-based Recipes With A Boost (Carnival £22), out now. Proper Healthy is his second cookbook, written in conjunction with registered dietitian Clare Gray. Find him on Instagram @calumharris.

Loved this recipe? Try Calum’s mango tofu burgers next.

Before you start

Make ahead Wrap the sandwiches and they’ll keep in the fridge for up to 3 days.

Know-how If you have a cylinder-style block of tempeh, cut the curved edges off first, then slice into strips for a ‘bacon rasher’ look. For true sando style, cut the crusts off. Nutritional yeast is heat-treated, so it’s not active. It has a distinctly cheesy taste and adds a parmesan-like umami hit. You’ll find it in health food shops and large supermarkets.

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Ingredients

200g (1 block) tempeh, sliced into strips
1 tbsp olive oil
1 tsp dried mixed herbs
455g (½ head) white cabbage, finely sliced
4 spring onions, finely sliced
1 cucumber, finely sliced
80g spinach
Juice 2 limes
5g basil leaves
3 tbsp tahini
1 tbsp extra-virgin olive oil
2 tbsp nutritional yeast
8 slices wholemeal bread

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the tempeh strips in a large bowl, then rub with the olive oil and mixed herbs, as well as some salt and pepper. Put the strips on a baking tray, then bake for around 8 minutes until golden.
Meanwhile, add the cabbage, spring onions and cucumber to a salad bowl and set aside.
Add the spinach, lime juice, basil, tahini, extra-virgin olive oil and nutritional yeast to a food processor. Whizz together until you have a smooth dressing. Mix three quarters of the dressing into the cabbage.
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Brush the remaining dressing over the cooked tempeh.
Put the tempeh onto 4 of the bread slices, followed by the salad. Press on the top slices of bread, slice in half and enjoy.

Nutrition

499kcals Calories
23g (4.1g saturated) Fat
27g Protein
37g (9.8g sugars) Carbs
16g Fibre
0.8g Salt

Make Ahead

Wrap the sandwiches and they’ll keep in the fridge for up to 3 days.

Cook smarter

If you have a cylinder-style block of tempeh, cut the curved edges off first, then slice into strips for a ‘bacon rasher’ look. For true sando style, cut the crusts off. Nutritional yeast is heat-treated, so it’s not active. It has a distinctly cheesy taste and adds a parmesan-like umami hit. You’ll find it in health food shops and large supermarkets.