RECIPE FOR GLUTEN-FREE VEGETARIAN SANDWICH

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This recipe for a gluten-free vegetarian sandwich with mushy peas and mint is ideal for lunch, a picnic, or a snack. The recipe has been developed in collaboration with Finnish food blogger Juulia.

Makes 16

15 minutes

Ingredients

  • 8 Fria Poppy Seed Rolls (2 packets)
  • 8 Fria Wholemeal Mini Baguettes (2 packets)
  • 600 g peas
  • 300 g soft tofu
  • 1 pot chervil
  • 1 pot mint
  • 1 ripe avocado
  • 1 lemon
  • 2 tbsp olive oil
  • watercress for decoration
  • salt and black pepper to taste

HOW TO MAKE IT

  • Pour all ingredients apart from the gluten-free bread into a blender and blend until smooth. If using frozen peas, make sure they are properly thawed before blending. Season with freshly ground black pepper.

  • Keep the mix in the fridge for a few hours before serving. Thaw the gluten-free bread at room temperature for about 30 minutes before serving.

  • Halve the gluten-free bread and spread the mushy peas on one half. Top with the watercress and add the other half of the bread. Serve with a cold drink and a tasty salad.

This gluten-free recipe contains