Vegan Curried ‘Egg’ Sandwich

Name: Vegan Curried ‘Egg’ Sandwich
Prep time: 10 min
Yield: 2
Ingredients: 1 can cannellini beans, drained & rinsed; 2 tsp dijon mustard; 1 Tbsp curry powder; 1/2 tsp garlic powder; 1/4 tsp turmeric powder; 1 spring onion stalk, finely chopped; some dill, finely chopped (abt 2 tsp); 1/2 tsp black salt (kala namak) or can use regular salt; wholemeal/rye bread slices (use GF for gluten-free option); lettuce, cucumber or any other fresh vegetable

Made with mashed cannellini beans, this vegan curried 'egg' sandwich is delicious and nutritious and can also be used as a filling in wraps, as a topping for crackers or even as a dip.

Serves 2 | Prep time: 10 mins | Cooking time: 0 mins

INGREDIENTS

Curried ‘egg’

1 can cannellini beans, drained & rinsed
2 tsp dijon mustard
1 Tbsp curry powder
1/2 tsp garlic powder
1/4 tsp turmeric powder
1 spring onion stalk, finely chopped
some dill, finely chopped (abt 2 tsp)
1/2 tsp black salt (kala namak) or can use regular salt

Other ingredients

wholemeal/rye bread slices (use GF for gluten-free option)
lettuce, cucumber or any other fresh vegetable

METHOD

Place all the curried ‘egg’ ingredients in a bowl and combine thoroughly, mashing the cannellini beans in the process.
Assemble your sandwiches. Spread the curried cannellini on a bread slice, add fresh salad ingredients then top with another bread slice and enjoy.

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