Vegan 'chicken' sanga | Nourish plant-based living

Vegan ‘chicken’ sanga

Amanda Logan

Jackfruit and chickpeas combine with umami seasoning and a divine creamy caper berry dressing to make this sophisticated and satisfying sandwich, packed with protein and fibre.

Ingredients

‘CHICKEN’ FILLING

DRESSING

TO SERVE

Method

  1. To prepare the jackfruit, thinly slice each piece lengthways and pop the pieces into a large bowl. Then add the chickpeas, nutritional yeast, soy sauce, and sugar. Stir well to combine.
  2. Heat the oil in a large pan over medium heat. When hot, add the jackfruit and chickpea mixture and cook for 5 minutes, stirring regularly. While cooking, break up the jackfruit with a fork to resemble shredded chicken.
  3. Remove the mixture from the heat and set aside to cool to at least room temperature.
  4. To make the dressing, add all dressing ingredients except salt and pepper to a large bowl and stir to combine well. Add the cooled jackfruit and chickpea mixture to the dressing and mix through. Season with salt and pepper, to taste.
  5. To assemble each sandwich, spoon a generous amount of the ‘chicken’ salad mixture onto a slice of bread followed by fresh salad greens. Top with a slice of bread to serve or add another layer for a club style sandwich.

Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This article is an edited extract from Nourish plant-based living, Issue 63 • View magazine

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