Plant Based Hero Sandwich

“Choose a great bun. In this case, I have so many selections from COBS Bread that would suit this creation but I decided that the Traditional Hot Dog bun holds the goods perfectly, and, it’s delicious.”

– Chef Ned Bell

Cashew Cream

This sauce takes 12 hours to make, but don’t be scared. It only takes 3 minutes to prep, but you have to soak the nuts for 12 hours.

1. Cover the cashews in 1.5 cups cold water
2. Soak in a container in the fridge
3. After the 12 hours, drain off the water, place the soaked cashews in a good quality blender, add 2 tsp salt, 1 tsp whole black pepper corns, 1 cup cold water, 1 tbsp apple cider vinegar.
4. Blend for 3 minutes on high until silky smooth, taste, adjust seasoning if you like.
5. I like my Cashew Cream tangy and peppery, but you may like yours just the way it is.
6. This sauce is fantastic on vegetables, as a dip, as a sauce over warm or baked tofu.
7. In this recipe we are using it for Tempeh. Tempeh is a fermented and pressed soy bean, you can buy a chickpea or lentil version, they are all delicious – and act as a great plant-based alternative for protein and filling substance in your recipe.

This will last 3-4 days in the fridge.

Sweet and Sour Mustard Seeds

1. These are well worth the effort it takes to make them.
2. Start with 1 cup of raw, yellow mustard seeds. Cover with cold water and bring them to a boil.
3. Once they have boiled, strain off water and cover again with cold water and bring to a boil.
4. Do this six times, total. The reason you do this is to remove some of the stickiness you get when you cook mustard seeds. They are quite gelatinous otherwise.
5. After the sixth boil, strain off the water, add 2 cups of apple cider vinegar, (white wine vinegar or rice wine vinegar would work also) plus 2 tbsp kosher salt and 1/8 cup of honey (or maple).
6. Simmer this for 1 minute over medium heat, basically just until the salt and honey is dissolved and incorporated.
7. Remove from heat, let cool, place in a container.

This is a fantastic garnish for sandwiches and burgers, grilled vegetable plates, tomato salads, etc., and it adds a zing and a pop at the same time.

They will last 2-3 weeks in the fridge.

Ned’s Famous Quickles

Basically, I love pickles, but sometimes I want a fresher tasting sweet and sour cucumber.

1. Take 1 large English cucumber, and one large garden carrot, which ever colour you want (you could also pickle celery if you like).
2. Slice thinly into even but thin coins, about 1/8 of an inch thick.
3. Use a Japanese mandolin if you have it or just a sharp knife will do.
4. In a pot, bring to a boil 1 cup water, 2 cups white wine vinegar, 1 bay leave, 1 sprig fresh thyme, 2 tbsp kosher salt, and 1 tsp chili flakes.
5. When boiled, cool the liquid completely, then, pour the liquid over the sliced cucumbers.

Use these within 12 hours, they are ready to go after 1 hour of marinating but they will lose all their texture if you keep them longer than 12 hours.

Tempeh

1. Slice the Tempeh length wise, into long strips, toss with a bit of sesame oil and season with salt.
2. Bake the Tempeh in a medium heat BBQ on the top rack away from direct heat, or in a 375º oven on some tin foil or a non-stick baking tray for 15 minutes.

To assemble the Sandwich

1. Warm the COBS Bread Traditional Hot Dog Bun slightly, if you want you can butter and toast it until golden brown, but just warmed is great also if you want the sandwich to be plant based.
2. Spread some of the cashew cream on the bun, layer in the Tempeh, some market fresh lettuces or summer greens, then the carrots and cucumbers and finish with the sweet and sour mustard seeds, serve some cashew cream on the side for more dipping, and some toasted and crumbled cashews or toasted golden sesame seeds sprinkled on top.

You will love this sandwich.

It’s fresh, delicious and healthy.