Category, , , , DifficultyBeginner

This is a seriously tasty Christmas sambo! Super easy to make and packed full of festive flavour!

Yields3 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients - Vegan "Turkey"
 1 clove of garlic
 80 g cooked chestnuts
 30 g cashew nut butter
 2 tbsp tamari
 pinch of salt
 pinch of black pepper
 80 g butter beans
 2 tbsp oil for frying
 3 tbsp vegan mayo
 6 slices of bread of choice
 1 portion of cranberry sauce
 1 portion of sesame ginger sprouts (see ingredient list and directions below)
 1 portion of epic stuffing (see ingredient list and directions below)
Ingredients - Sesame Ginger Sprouts
 250 g cleaned brussel sprouts
 2 tbsp olive oil
 2 cloves of garlic
 1 red pepper
 1 red onion
 ½ tsp salt
Ingredients - Ultimate Vegan Stuffing
 1 tbsp oil
 1 medium onion
 2 cloves of garlic
 200 g oyster mushrooms (or shiitake/portobello/chestnut)
 ½ pear
 3 tbsp tamari
 5 sage leaves
 1 sprig of thyme
 1 small sprig of rosemary
Chestnut Herb Mixture
 200 g cooked chestnuts
 100 g roasted cashews
 8 sage leaves or 2 sprigs
 2 sprigs of thyme
 1 small sprig of rosemary

Directions - Vegan "Turkey" Sandwich
1

Put all the ingredients into a food processor (except the oil, vegan mayo and bread ) and blend until it’s smooth

2

Pour the oil into a frying pan on a high heat

3

Take around 80g of the “turkey” mixture and pat down and compress in your hands until it resembles a thin burger, repeat this process with the remaining mixture

4

Add the patties to the pan, reduce the heat to medium and cook for 2-3 minutes on each side until they are golden brown

5

To assemble your delicious Vegan “Turkey” Sandwich; spread 1 tbsp of cranberry sauce to one slice of bread and 1 tbsp of mayo to the other. On the cranberry slice add your “Turkey” burger, add some brussel sprouts (directions on how to make are below), then some stuffing (directions on how to make are below) and top with your mayo slice of bread and enjoy!

Directions - Sesame Ginger Sprouts
6

Finely chop the ginger and chilli.

7

In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the ginger and chilli and sprouts, reduce the heat to medium and cook for 2-3 minutes stirring occasionally, add 4 tbsp of water and cover with a tight lid for 3-5 minutes to cook the sprouts a little faster, add more water if they begin to stick, stir occasionally.

8

Remove the lid and add the tamari, sesame oil and liquid sweetener, coating the sprouts well, cook for 2-3 minutes or until sprouts are cooked through. Serve immediately. Enjoy! Great as an amazing tasty veg side anytime of year!

Direction - Ultimate Vegan Stuffing
9

Finely chop the garlic and onion, roughly chop the mushrooms, pick the herb leaves off their stalks, grate the pear with skin on.

10

In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the onion and garlic, reduce the heat to medium and cook for 2-3 minutes stirring occasionally. Now add the mushrooms and continue to cook for 2 minutes, add the tamari and grated pear, mixing well cook for another 3 minutes.

11

While the mushrooms are cooking, in a food processor blend all the chestnut ingredients until they resemble breadcrumbs, taking care not to blend too much.

12

Add the chestnut herb mixture directly to the mushrooms and mix through well, taste for seasoning and season with salt and pepper to your taste.

13

Roughly chop the remaining fresh herbs and mix through the stuffing. Serve warm or cold with your Christmas dinner and sandwiches! Enjoy!

 

Ingredients

Ingredients - Vegan "Turkey"
 1 clove of garlic
 80 g cooked chestnuts
 30 g cashew nut butter
 2 tbsp tamari
 pinch of salt
 pinch of black pepper
 80 g butter beans
 2 tbsp oil for frying
 3 tbsp vegan mayo
 6 slices of bread of choice
 1 portion of cranberry sauce
 1 portion of sesame ginger sprouts (see ingredient list and directions below)
 1 portion of epic stuffing (see ingredient list and directions below)
Ingredients - Sesame Ginger Sprouts
 250 g cleaned brussel sprouts
 2 tbsp olive oil
 2 cloves of garlic
 1 red pepper
 1 red onion
 ½ tsp salt
Ingredients - Ultimate Vegan Stuffing
 1 tbsp oil
 1 medium onion
 2 cloves of garlic
 200 g oyster mushrooms (or shiitake/portobello/chestnut)
 ½ pear
 3 tbsp tamari
 5 sage leaves
 1 sprig of thyme
 1 small sprig of rosemary
Chestnut Herb Mixture
 200 g cooked chestnuts
 100 g roasted cashews
 8 sage leaves or 2 sprigs
 2 sprigs of thyme
 1 small sprig of rosemary

Directions

Directions - Vegan "Turkey" Sandwich
1

Put all the ingredients into a food processor (except the oil, vegan mayo and bread ) and blend until it’s smooth

2

Pour the oil into a frying pan on a high heat

3

Take around 80g of the “turkey” mixture and pat down and compress in your hands until it resembles a thin burger, repeat this process with the remaining mixture

4

Add the patties to the pan, reduce the heat to medium and cook for 2-3 minutes on each side until they are golden brown

5

To assemble your delicious Vegan “Turkey” Sandwich; spread 1 tbsp of cranberry sauce to one slice of bread and 1 tbsp of mayo to the other. On the cranberry slice add your “Turkey” burger, add some brussel sprouts (directions on how to make are below), then some stuffing (directions on how to make are below) and top with your mayo slice of bread and enjoy!

Directions - Sesame Ginger Sprouts
6

Finely chop the ginger and chilli.

7

In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the ginger and chilli and sprouts, reduce the heat to medium and cook for 2-3 minutes stirring occasionally, add 4 tbsp of water and cover with a tight lid for 3-5 minutes to cook the sprouts a little faster, add more water if they begin to stick, stir occasionally.

8

Remove the lid and add the tamari, sesame oil and liquid sweetener, coating the sprouts well, cook for 2-3 minutes or until sprouts are cooked through. Serve immediately. Enjoy! Great as an amazing tasty veg side anytime of year!

Direction - Ultimate Vegan Stuffing
9

Finely chop the garlic and onion, roughly chop the mushrooms, pick the herb leaves off their stalks, grate the pear with skin on.

10

In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the onion and garlic, reduce the heat to medium and cook for 2-3 minutes stirring occasionally. Now add the mushrooms and continue to cook for 2 minutes, add the tamari and grated pear, mixing well cook for another 3 minutes.

11

While the mushrooms are cooking, in a food processor blend all the chestnut ingredients until they resemble breadcrumbs, taking care not to blend too much.

12

Add the chestnut herb mixture directly to the mushrooms and mix through well, taste for seasoning and season with salt and pepper to your taste.

13

Roughly chop the remaining fresh herbs and mix through the stuffing. Serve warm or cold with your Christmas dinner and sandwiches! Enjoy!

Vegan “Turkey” Sandwich

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