green goddess sandwich filler
people enjoy a sandwich filling, so here’s another one based off the green goddess salad that’s doing the rounds, except this is better because I made it.
SERVES ENOUGH 3 SANDWICHES
6 min prep + 15 min cooking = 21 minutes
INGREDIENTS:
1 avocado
30g fresh basil
10g fresh mint
2 stalks fresh thyme
1 garlic clove, crushed and peeled
5 tbsp extra virgin olive oil
juice of 1 lemon
3 tbsp nutritional yeast
1 tbsp plant-based Greek-style yoghurt
1/2 head Chinese leaf cabbage (or 1/4 head white cabbage)
200g tempeh
salt and pepper
METHOD:
Chop the tempeh into tiny little bits, then you will need to pop it on a lined baking tray (if you’re using an oven). Drizzle with olive oil, salt and pepper and roast those for 15 minutes in a 200°C oven. Or for your air fryer, mix the oil, salt and pepper in a bowl, then add directly into the air-fryer basket and cook for 10 mins at 200°C.
Slice the avocado and take out the big stone without cutting yourself, then pop that in a food processor. We’re gonna add our fresh herbs (leaves only), the nutritional yeast, garlic clove, olive oil and lemon juice. Give it a good season and blitz till you have a thick and smooth dressing. If too thick, add a splash of water. Thus you have created, the goddess of dressings.
Chop your cabbage into thin slices and add to a large salad bowl along with the green dressing and tempeh. Mix up well.
Stuff your wraps, I like keeping it simple, maybe add some sliced cucumber and some hot sauce. But yeah, that’s it. The filling will last 3 days in an airtight container.