Vegan Afternoon Tea Sandwiches

• porciones: 24 sandwiches
• tiempo activo: 1 hr
• tiempo total: 1 hour 35 minutes

Ingredientes

Roasted red pepper and vegan pesto mayo

2 red bell peppers*

4 slices white or wholegrain bread

vegan butter

2 tbsp vegan mayo

1½ tbsp vegan pesto

½ tsp fresh lemon juice

Chickpea tuna salad

175g cooked chickpeas rinsed, drained and patted dry

2 tsp fresh lemon juice

4 tbsp vegan mayo

3 tbsp red onion finely chopped

¼ tsp garlic powder

½ tsp dijon mustard

½ tsp soy sauce

1 tbsp crushed nori sheet

salt and pepper

4 slices wholegrain or white bread

vegan butter

12 thin slices of cucumber

Hummus, cucumber and roasted tomato.

8 cherry or small plum tomatoes** halved

1 tbsp olive oil

12 thin slices of cucumber

1 handful baby spinach leaves

6 tbsp hummus

4 slices wholegrain bread

vegan butter

Vegan cheddar and onion

100g/3½oz vegan Cheddar grated

3 tbsp small red onion finely chopped

1 spring onion finely chopped

3 tbsp vegan mayo

1 tsp lemon juice

1 tbsp nutritional yeast

salt and pepper to taste

4 slices white or wholegrain bread

vegan butter

1 handful fresh lettuce shredded

Instrucciones

Roasted red pepper and vegan pesto mayo

Set your oven to 200℃/180℃ fan (390℉/355℉).

Slice your peppers in half lengthways. Remove stem and seeds.

Place cut side down on a lined baking tray and roast for 30-35 minutes, or until the skin is blackened.

Place in a large bowl and cover with a plate. Let steam for 10 minutes.

Once the peppers are cool enough to handle, peel off the blackened skin.

Slice each half into 3 wide strips.

In a small bowl combine the pesto, mayo and lemon juice.

Spread a little vegan butter on one side of each piece of bread. Spread a quarter of the pesto mayo onto each slice. Top 2 of the slices with 6 pepper slices each.

Top with the other 2 slices, mayo side down. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.

Chickpea 'tuna' salad

In a medium bowl roughly mash the chickpeas with the back of a fork until no whole chickpeas remain.

Add in the lemon juice, mayo, onion, garlic powder, mustard, soy sauce and nori. Season to taste with salt and pepper and stir until well combined.

Butter each slice of wholegrain bread. Cover 2 of the slices with 6 slices of cucumber each. Top these with half of the chickpea mixture each.

Place the remaining slices of bread, butter side down, on top of the chickpeas.

Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.

Hummus, cucumber and roasted tomato

Set the oven to 200℃/180℃ fan (390℉/355℉).

Halve the tomatoes and scoop out the seeds.

Place in a small roasting dish. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 20-25 minutes.

Remove from the oven and set aside to cool. Pat dry with kitchen towel.

Butter each slice of bread on one side.

Spread 1½ tbsp of hummus onto each slice of bread.

Top 2 of the slices with half of the spinach, 6 slices of cucumber and half of the tomatoes each.

Top with the remaining slices of bread, hummus side down.

Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.

Vegan cheese and onion

Combine the vegan Cheddar, red onion, spring onion, vegan mayo, lemon juice and nutritional yeast together in a small bowl.

Butter each slice of bread on one side. Place a small handful of shredded lettuce onto two of the slices.

Divide the cheese mix onto the 2 slices of bread with the lettuce on top.

Top with the other slices of bread, butter side down.

Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.

Notas

*Alternatively you can buy jarred roasted red peppers.