RECIPE FOR GLUTEN-FREE VEGETARIAN SANDWICH
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Loading...This recipe for a gluten-free vegetarian sandwich with mushy peas and mint is ideal for lunch, a picnic, or a snack. The recipe has been developed in collaboration with Finnish food blogger Juulia.
Makes 16
15 minutes
Ingredients
- 8 Fria Poppy Seed Rolls (2 packets)
- 8 Fria Wholemeal Mini Baguettes (2 packets)
- 600 g peas
- 300 g soft tofu
- 1 pot chervil
- 1 pot mint
- 1 ripe avocado
- 1 lemon
- 2 tbsp olive oil
- watercress for decoration
- salt and black pepper to taste
HOW TO MAKE IT
Pour all ingredients apart from the gluten-free bread into a blender and blend until smooth. If using frozen peas, make sure they are properly thawed before blending. Season with freshly ground black pepper.
Keep the mix in the fridge for a few hours before serving. Thaw the gluten-free bread at room temperature for about 30 minutes before serving.
Halve the gluten-free bread and spread the mushy peas on one half. Top with the watercress and add the other half of the bread. Serve with a cold drink and a tasty salad.