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Chick-un Sandwiches

Post by The Buddhist Chef

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Description

Healthy packed lunch ideas don’t have to be boring.These vegan sandwiches are all quick, easy, and delicious, but also a nice change from the ordinary. Perfect for the lunchbox or to bring to work.

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Ingredients

1- 540 ml can white kidney beans
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery salt
1/4 tsp ground sage
1 tsp lemon juice
1 tsp maple syrup
4 tbsp vegan mayonnaise
1/2 tsp sat

Directions

1
Drain the can of white kidney beans and add the white kidney beans to a food processor with the rest of the ingredients.
2
Process into a thick batter.
3
Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) of the filling over one slice of bread in each pair. Top with salad and second slice of bread.

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22 comment

  2. Mark Peck
    Reply

    Hey there. Looks interesting, but white kidney beans are not easy to obtain in the UK. What other beans would make a good substitute please? Cheers ?

  3. Linda
    Reply

    Sounds really tasty, but how many does it serve, please.? I don’t want to be left with a jar of spread that goes off before I can use it. Thanks for the recipe B C, waiting eagerly for the book!

  4. Sylvia
    Reply

    Hi Linda! I made this recipe just now, so I’m going to comment on your question… I’m quite sure that you could freeze portions of this recipe to enjoy later. It’s just white beans, and I often freeze soups that have beans in them. Give that a try, and I’ll try too!

    BC…. very yummy, thank you!

  5. Linda
    Reply

    Thanks Sylvia, I’m always doubtful about freezing anything with onion or garlic in it, as it goes ‘tinny’ tasting in only a very short space of time, but will give it a go. It also occurs to me that this would make a very good sauce for pasta, so that would be a good use for leftovers next day – two out of one recipe!

  9. Linda
    Reply

    I made it with chickpeas as that’s what I had at home, and it tastes nice. Probably more tuna-like than chicken-like, but maybe that’s because of the chickpeas. Very nice anyway.:)

  10. Linda
    Reply

    Just made a half batch of this using canned butterbeans – worked a treat! I suppose you could also use washed baked beans (I keep the juice for soup) which would probably come out slightly pink from the sauce residue, and make it look like chicken, if that bothers you one way or the other!

  11. Kathy
    Reply

    This is really delicious! I added some fresh celery and some freshly ground pepper. The video leaves out the salt in the written recipe, but I added it after tasting.

  12. Marcy
    Reply

    Just made this with a can of great northern beans as that’s what I had on hand. Delicious! Added pickles on top.

  13. E W B
    Reply

    Cannellini beans are the same thing. Maybe the UK has it under that name, rather than white kidney bean. The beans are soft, so that would likely work. Other names for the beans are fazolia beans.

  15. Rhiain
    Reply

    This is sooooo delicious! I don’t use it as a “chicken” sandwich, rather a delightful appetizer dip. It’s one of my go-to’s now. I serve with chips and vegetables and I always get compliments. I use great northern beans, since I don’t see the white kidney beans anywhere. I bought the new cookbook – the “butter” tofu was amazing! I loved the Fall Soup as well. Thank you for your simple but delicious recipes that a plant-based-full-time-working-mom-of-two needs.

  18. Mary
    Reply

    Please create a recipe for no chicken flavored deli slices that can be used in sandwiches and subs. We enjoy your recipe for seitan meat alternative and make it often. Thanks so much for your great cooking skills that really help the environment and animals

  19. Mel
    Reply

    Hi there,
    My beans can says: “NET 400gr – Drained weight 240gr”
    Can I still follow your quantity of the others ingredients?
    Cheers!

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