Stem & Glory’s Vegan ‘Egg’ Sandwiches and Red Pepper Dip

Here’s another selection of vegan snacks ideal for summer picnics from Louise Palmer-Masterton of Stem & Glory.

Louise is founder of multiple award-winning restaurants Stem & Glory, hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK.

See also: Jane Dunn’s Gin & Tonic Loaf Cake

S&G Louise Palmer Masterson

Red Pepper Dip

This is sweet and smoky and perfect as a dip, or served on the side with just about anything.

Serves 2-4

Ingredients

  • 1 red pepper cut into strips
  • 1 red onion sliced
  • 1 large whole clove garlic
  • ½ tsp smoked paprika (optional)
  • 1 tsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp salt & pepper

Method

  • Mix all the ingredients together so everything is lightly coated with olive oil. Add more oil if needed.
  • Place into a shallow baking tin and roast at 180C for 25 mins.
  • Allow to cool slightly, then blend until smooth.
  • Taste for seasoning and add more salt and pepper to your taste. The dip should be sweet, smoky and very tasty!
Stem & Glory Vegan 'Egg' sandwiches

Vegan ‘Egg’ Mayo Sandwiches

Makes 2-4 rounds of sandwiches depending on the bread size

Ingredients

  • 250g smoked tofu
  • 2 tbsp vegan mayo
  • 1 tbsp engevita flakes (or more to taste)
  • 1 tsp turmeric
  • 1/2 tsp salt
  • + Vegan salad cream until you have the right consistency

See also: Stem & Glory’s Vegan ‘Quiche’ and Czech Potato Salad

Method

  • Crumble the tofu with your hands into small pieces. Doesn’t matter if some pieces are larger than others.
  • Mix all the other ingredients in a large bowl. Add approximately 2 tbsp vegan salad cream.
  • Add the crumbled tofu and mix well with a wooden spoon. Add more salad cream until you get the right consistency (tofu should be well coated but not too runny).
  • If you don’t have vegan salad cream just use more mayo and add a dash of agave syrup and a dash of lemon juice.
  • Serve a generous layer into a sandwich made from bread of your choice. As the filling is slightly soft, a softer bread works well with this one.

See also: Georgios Tzenichristos’ Gazpacho with Black Rice and Basil

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