Recipes
Halloween Vegan Grazing Board with Yorkshire Ham and Roast Beef Style Slices
Serves 2
15 mins
Vegan
Made with Quorn Vegan Roast Beef Style Slices
High in Protein
Source of Fibre
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
- 4-5 Quorn Roast Beef Style Slices
- 4 slices sourdough bread or white bread
- 2 Emmental cheese slices
- 4 pieces of sliced pickled gherkins
- 1 handful of rocket
- 1 tsp yellow American mustard
- 70g white cabbage
- 70g red cabbage
- 1 tbsp fresh dill
- 1 carrot
- 2 spring onions
- 1 tbsp tomato ketchup
- 2 tsp red wine vinegar
- 1 tbsp vegan mayonnaise
- 1-2 tsp horseradish sauce
Method
- To make the quick homemade Sauerkraut boil a full kettle then finely shred the red and white cabbage. Place in a bowl then cover with boiling water, leaving to soak for about 5 minutes until soft. After 5 minutes drain the water and rinse with cold water to cool then squeeze out any remaining water. Place in a bowl then peel and grate the carrot and finely slice the spring onion and mix with the cabbage.
- Make the tangy dressing by mixing together the tomato ketchup, red wine vinegar, mayonnaise and horseradish sauce then add to the veggies. Finely chop the dill and add then mix thoroughly until all the veggies are coated in the dressing.
- For the sandwich, toast the bread to your liking. Spread two slices of bread with mustard, then top with the pickles, Quorn Roast Beef Style Slices, and Emmental cheese. If you like your cheese melted, place the sandwich halves under the grill for a couple of minutes until the cheese is starting to melt.
- Add the Sauerkraut and rocket leaves then close the sandwich with your toasted bread slice then enjoy!
Chefs tip
To make this sandwich fully vegan, simply switch to vegan cheese slices. You can also prepare the Sauerkraut the night before and store in the fridge. Just give it a good stir before using.
United Kingdom
Australia
Danmark
Ireland
New Zealand
Norge
Schweiz
Singapore
Suisse
Suomi
Sverige
United States