Mustard sauce: 200 g vegan mayonnaise, 2 tbsp cane honey or agave syrup, 1 tbsp mustard
Olive oil
Various spices to taste
Preparation
Prepare the sandwich with Heura®:
Slice the tomato and mushrooms.
Wash the lettuce.
Pour a splash of olive oil in a pan and when it’s very hot, add the Heura® chunks. Cook the Heura® chunks for 5 minutes, flipping until they’re browned on both sides.
Spread one slice of bread with hummus and top with mushrooms, pickles, lettuce, tomato, sprouts and Heura® chunks.
Place the other slice of bread on top.
Prepare the potatoes with mustard sauce:
Brush a baking sheet with olive oil.
Wash the potatoes, cut them in half and season with a pinch of salt.
If you want to add some spice, now is the time. We love a bit of smoked paprika or cumin.
Flip the potatoes upside down, soaking them in olive oil.
Preheat the oven to 180ºC and bake the potatoes for about 25 to 30 minutes.
Check if they’re cooked through by inserting a toothpick. If it goes smoothly into the potato, they’re done.
For the sauce: combine vegan mayonnaise, mustard and agave syrup.
2
20 min
