Protein sandwich with pulled jackfruit & hemp protein powder
- Vegan - Lactose-free
Preparation time: 20 minutes - Difficulty level: easy
- Level ofdifficulty: easy
- 2 slices of toast or other wholemeal bread
- 1 can of natural jackfruit, in water
- 1 onion
- 1 clove of garlic
- 2 tbsp olive oil
- 2 leaves of bay leaf
- 1 tsp sweet paprika, 1 tsp curry, some chilli flakes
- 1 tbsp hemp protein powder
- 100 ml vegetable stock
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- salt, pepper
For the topping:
- 1-2 tbsp vegan chili mayo
- lettuce leaves
- cucumber
- bell bell pepper
- red onion - to taste
For the vegan chili mayo, all ingredients should be at room temperature:
- 120-150 ml soy milk
- 2 tsp lemon juice
- ½ tsp turmeric
- 1 tsp mustard
- 100 ml rapeseed oil or other neutral-flavored vegetable oil
- strips of red chili to taste
- season with fleur de sel & fresh pepper to taste
Preparation of pulled jackfruit:
Rinse the jackfruit thoroughly in a colander and leave to dry a little. In the meantime, place the garlic and onions in a food processor, add the jackfruit and chop roughly.
Place the mixture in a bowl, mix 2 tablespoons of olive oil with the paprika, curry and chili and mix well with the bay leaves, marinate for at least 30 minutes.
Now you can prepare your chili mayo:
Briefly blend the soy milk, lemon juice, turmeric and mustard in a narrow, tall container with a hand blender on the highest setting, then slowly pour in the oil while blending, moving the blender up and down.
As soon as your mayonnaise has the desired consistency, add the chili and season with salt and pepper, adding a little lemon juice if necessary.
You can store the mayo in the fridge for about 1 week.
Continue with the jackfruit:
Heat a pan and fry the jackfruit mixture until brown and a little crispy, then stir in the tomato purée and deglaze with soy sauce and a little stock.
Now stir in the hemp powder, cover with a lid and cook for approx. 15 mins, stirring occasionally and adding a little stock if necessary. Add a little stock every now and then, depending on the desired consistency, which should be creamy rather than saucy.
Now you can toast your slices of bread - in the toaster, under the grill or in the pan - spread each half with the chilli mayo, top with salad and raw vegetables of your choice and fill with the pulled jackfruit.
Add the red onion rings and top with the second slice of bread.
Enjoy cross-juicy!
You can eat the remaining jackfruit mixture with pasta, rice, quinoa or potatoes.
