LEFTOVER ROAST SANDWICH

Difficulty rating: For home cooks Serves: 4 people

If you're looking for a naturally delicious, quick and easy lunch or dinner, then look no further. This juicy wrap is as satisfying as it is nutritious - watch out, or you'll be having it every night of the week!
Recipe by Better Nature


Ingredients

  • 360g (2 packs) of our Traditional & Tender Roast Bites
  • 2 tsps oil for cooking
  • 8 slices of sourdough bread (or any bread of your choosing)
VEGGIES (play around with this section to suit whichever veggies you have leftover):
  • 1/2 head of red cabbage, thinly sliced
  • 3 sprigs of rosemary, finely chopped
  • 1 tbsp olive oil
  • 1 knob of vegan butter
  • 1 red onion, sliced
  • 125ml red wine vinegar
  • 150ml agave syrup or maple syrup
  • 1 red chilli, finely chopped
  • 200g fresh spinach
VEGAN BREAD SAUCE:
  • 300ml plant-based milk (we use oat, but it's up to you!)
  • 25g vegan butter
  • 1/2 white onion, chopped
  • 3 cloves
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 thyme sprig
  • 1 tsp miso paste or soy sauce
  • 50 grams white breadcrumbs
  • 1/4 tsp mustard
  • Pinches of salt and pepper, to taste
HORSERADISH SAUCE:
  • 1 medium horseradish root, peeled and finely grated (slice off the tough white exterior after peeling and before grating)
  • 1 1/2 tablespoons mustard
  • 2 teaspoons vinegar (we use apple cider)
  • 1/2 cup vegan mayonnaise
  • a pinch of pepper

Instructions

  1. Red cabbage: Add the red cabbage, rosemary, olive oil, vegan butter, red onion, red wine vinegar, agave syrup and red chilli to a pan and cover with 300ml of water. Bring to a simmer, then reduce the heat, covering and gently cooking for 1½ hrs, stirring frequently. If too dry, add more water.
  2. Bread sauce: Simmer the milk, vegan butter, chopped onion, cloves, garlic cloves, bay leaf, thyme and miso paste in a pan for 20 mins. Stir the breadcrumbs into the pan and simmer on a low heat for around 3 minutes. The sauce should start to thicken and form a relatively smooth consistency. Add in the mustard, then season with salt and pepper. Your bread sauce is ready!
  3. Horseradish sauce: Mix together the grated horseradish, mustard, vinegar, vegan mayonnaise, and pepper in a small bowl. Stir until fully combined.
  4. Roast Bites: Heat 2 tsps oil in a pan over medium heat. Add in the bites and cook for 3 minutes, stirring occasionally.
  5. Place the bread slices out flat and top up 4 of them with the spinach, red cabbage, bites, vegan bread sauce and horseradish sauce. Place the other 4 slices on top of them. Serve up and enjoy!