Roasted Red Pepper and Chickpea Vegan Toastie with Sriracha-Caramel Drizzle
Elevate your vegan sandwich offerings with this bold, flavour-packed toastie. Blenders Vegan Mayonnaise and Sriracha combine with roasted red peppers, spiced chickpeas, and creamy vegan mozzarella for a cost-effective, protein-rich lunch option. The Sriracha-Caramel drizzle adds a sweet and spicy finish that’s sure to impress.
Allergens
Contains Gluten, Soyabeans
Ingredients
- 1 can chickpeas
- 1 large red pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp salt
- 1 tbsp olive oil
- Pickled red onions
- Vegan mozzarella (e.g., Notzarella “Sons of Butchers”)
- Blenders Vegan Mayonnaise
- Blenders Sriracha
- Vegan caramel sauce
- Sourdough bread
Method
Step 1:
Preheat the oven to 180°C. Slice the red pepper into 1-inch strips, toss with olive oil, and roast for 15 minutes.
Step 2:
Drain the chickpeas and mix with olive oil, cumin, paprika, black pepper, turmeric, and salt. Toast in a hot, non-stick pan for 3 minutes until crunchy.
Step 3:
Slice sourdough bread into equal pieces and spread Blenders Vegan Mayonnaise on one side of each slice.
Step 4:
Add roasted red peppers, vegan mozzarella, and toasted chickpeas to one slice. Top with pickled red onions and close the sandwich.
Step 5:
Spread Blenders Vegan Mayonnaise on the outer sides of the bread. Place in a sandwich press and toast until golden and sizzling.
Step 6:
Mix Blenders Sriracha with vegan caramel sauce. Drizzle over the hot toastie.
Step 7:
Serve with vegan cheese and onion crisps.
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