HOW TO MAKE BEANS MASALA SANDWICH – INGREDIENTS AND SUBS
If using a mint coriander chutney, make it first and keep ready. You can choose to omit the slice of bread in the chutney and store in the fridge: Blend coriander leaves, some vegan yoghurt, salt, lemon juice, a knob of fresh ginger, 1-2 green chilies in a blender with just enough water to blend it well. Make sure it has a thick consistency.Spices: I used turmeric powder, ground cumin, kashmiri red chilli powder, ground coriander, Garam Masala, and Chaat masala. You can choose to add or remove any of these according to availability.Onions and bell pepper: You can use red onions or shallots. I suggest you not to use yellow onions as they are more pungent. I used Sliced bell pepper but you can also use shredded cabbage or carrots etc.Cooked beans: I used a mix of leftover pinto beans, chickpeas and some black beans. You can use whatever you have in hand like, white beans, kidney beans, chickpeas, even lentils. You can also sub with boiled and mashed potatoes.Bread: I used a vegan white bread (I say this since I get a lot comments from people telling me sandwich breads aren’t vegan. Well I can read a label missy 😅). You can choose to use whole wheat, whole grain or even sourdough bread.Making the sandwich: I chose to use a classic sandwich maker (that gives a waffle apparently) but if you don’t have one, just use a greased grill or a skillet. Press each side down until golden brown and crispy on each side.
Try other quick, easy and healthy lunche from the blog:
Baked Aloo Tikki – Crispy and HealthyTofu Masala SandwichVegan Yoghurt Toast – Spicy
