Sandwich Fillings (Vegan/Plant-based) | JessBeautician

Description

KITCHENWARE:
Show More KITCHENWARE:
Magimix toaster: http://bit.ly/2GSWmSz
Magimix food processor: http://bit.ly/2sY6GXp
Vitamix blender: http://bit.ly/2F4Dpir
Kettle: https://bit.ly/2HhjE8j
Small pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Griddle pan: https://amzn.to/2quOj7U
Roasting dish: https://bit.ly/2HiqlXH
Chopping board: http://bit.ly/2FbwRLN
Measuring cups: http://amzn.to/2tIfqB2
Measuring spoons: http://amzn.to/2IlCQzv
Garlic rocker: http://bit.ly/2pusyo8
Spoon: https://bit.ly/2H3WsdJ
Tongs: https://bit.ly/2HhjbD5
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Herb pots: http://bit.ly/2FADVoz
Storage jars: http://bit.ly/2FmYX9W

GRILLED AUBERGINE & MARINARA
MARINARA:
1 tsp oil
1 white onion
3 cloves garlic
1 tsp paprika
1 tsp garlic powder
1 tsp onion granules
1 tsp each of dried thyme, basil and parsley
Pinch of chilli flakes
1 tsp tomato puree
1 tin chopped tomatoes
2 tsp nutritional yeast
Salt & pepper
1/2 aubergine
1/2 cup green olives, sliced
Handful basil
Spinach
Seeded roll
Make the Marinara by heating the oil in a pan then chop the onion, add that to the pan, mince the garlic and add that in too. Fry off until soft, then add in the paprika, garlic powder, onion granules, dried thyme, basil, parsley and chilli flakes. Turn that through, then add in the tomato puree, fry that off then add in the chopped tomatoes, nutritional yeast and season with salt and pepper, stir it again and leave to simmer on a low heat. Brush a griddle pan with oil, and place 3 slices aubergine in to grill on each side for 10 minutes. Turn off the heat on the sauce, add the olives and basil to the pan and stir it through. Slice a seeded roll and warm it up under the grill, and once done, layer in some spinach, then layer in the aubergine slices with the Marinara sauce in between, and finish with more spinach.

ROASTED MEDITERRANEAN VEG, HUMMUS & PESTO
1 red pepper
1 aubergine
1 red onion
2 vine tomatoes
1 tbsp olive oil
1 tbsp dried mixed herbs
Salt & pepper
Hummus
Rocket
Crusty bread

VEGAN PESTO:
1 packed cup fresh basil
1/4 cup pine nuts
1 garlic clove
3 tbsp nutritional yeast
3 tbsp olive oil
Juice 1/2 lemon
Salt & pepper

Roughly chop up the aubergine, red pepper, tomatoes and onion. Add those to a roasting dish, drizzle on the oil and sprinkle on the dried herbs, turn through really well, then season with salt and pepper. Place that in a pre-heated oven on 180 degrees celsius for 35 minutes to roast. Meanwhile toast some crusty, seeded bread, spread hummus on one of the slices, then remove the grilled veg from the oven, cool slightly, add it on the hummus, add rocket on top, then spread some vegan pesto on the other slice of bread.

MUSHROOM MEATBALL & MARINARA SUB
1 tsp oil
1 white onion
3 cloves garlic
300g mushrooms
1 tsp onion granules
1 tsp dried herbs
2 tbsp nutritional yeast: http://amzn.to/2udyJye
Large handful parsley
Salt & pepper
1 tsp vegan Worcester sauce: http://bit.ly/2bt6Qc6
2 tbsp oat flour
2 tbsp brown rice flour: http://bit.ly/2tPXHGF
Seeded roll
Basil leaves
Heat the oil in a pan then finely chop the onion, add that to the pan then mince the garlic and add those in too. Fry off until soft, then add in the onion granules and dried herbs, and turn that through. Roughly chop the mushrooms, add those to the pan and cook them down for 15 minutes. Add in the nutritional yeast, Worcester sauce, parsley and season with salt and pepper. Stir and allow to cook for another 10 minutes. Remove from the heat and cool before transferring to a food processor, then add in the oat flour and brown rice flour. Blend until smooth, then make 10 meatballs by rolling a tbsp of mixture at a time between the palms of your hands. Place on a lined baking tray in a preheated oven on 180 degrees celsius for 20 minutes. Once done, remove and add to a pan of Marinara sauce, coat well. Again, slice and toast a seeded roll, then place the meatballs inside with extra sauce on top, nutritional yeast and some fresh basil leaves.

AVOCADO, SUN-DRIED TOMATO & OLIVE TAPENADE CLUB
1/2 cup green olives
1/2 avocado
1/4 cup jarred artichoke
6 sun-dried tomatoes
Handful rocket
Handful basil
3 slices chia bread
Blend the olives in a food processor into almost a tapenade. Next toast 3 slices of bread and once done, spread half of the olive mixture onto one slice. Next add on the rocket, then slice the avocado and add that on top. Add on the next slice of toasted bread, then on top of that add the sun-dried tomatoes, artichoke hearts and basil on the top and finally the last slice of toasted bread with the remaining olive mixture spread onto it.

I’M WEARING:
Top - https://bit.ly/2vc6HI3
Bracelet - https://bit.ly/2EHxjAn
Ring - http://bit.ly/2GVerUz
Nails - https://bit.ly/2EHWxOM (Cruelty free/Vegan. 30% off with code ‘JessB30’)
Tan: https://bit.ly/2HFmft6

FILMING EQUIPMENT
Canon 600D
Lens: https://bit.ly/2JlqU13
Tripod: https://amzn.to/2Gze2XI
Lights: https://amzn.to/2GWNMph
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