Calum Harris’ green and mean vegan sandos
- Published: 27 Dec 24
- Updated: 26 May 25
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.
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Serves 4 -
Prep time 10 min. Cook time 10 min
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.
Nutrition
- 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.