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Calum Harris’ green and mean vegan sandos

Name: Calum Harris’ green and mean vegan sandos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
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

By: Calum Harris

Published: 27 Dec 24
Updated: 14 Jan 25

Calum Harris’ green and mean vegan sandos

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.

Easy
January 2025

Test kitchen approved

Serves 4
Prep time 10 min. Cook time 10 min

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

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

Nutrition: Per sandwich

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

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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.

Before you start

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

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.

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.

Recipe from January 2025 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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