Plant Based Chick’n Sandwich

Gluten-Free, Lunch, Vegan

This Plant Based Chick’n Sandwich was made using plant based Chick’n fillets, red onions, and tomatoes.  It was topped with a creamy, homemade tahini sauce that was served on some crusty, sourdough bread.

 

Ingredients:
2 Pieces of Plant Based Chik’n
Romaine Lettuce
1 Tomato, sliced
1/2 Red onion, sliced thin
1 Tablespoon of lime juice
4 Slices of sourdough bread
1 Avocado, mashed
Tahini Sauce:
1/2 Cup of tahini
3 Tablespoons of apple cider vinegar
2 Tablespoons of soy sauce
1 Tablespoon of Italian seasoning
2 Tablespoons of olive oil
2 Tablespoons of lemon juice
1 Clove of garlic, minced
Water as needed to thin
Directions:
-Preheat oven to 400F. Prepare plant based chik’n according to directions on packaging. Place on a baking sheet with parchment paper.
-For the dressing, add all the ingredients to a small bowl and whisk until smooth. Add 1 tablespoon of water at a time to thin consistency. Set aside.
-Use a fork to lightly mash half of an avocado per sandwich onto the base slice of sourdough bread. Season with a little Himalayan salt and pepper and a squeeze of lime juice, as desired. -Top with lettuce, plant based chik’n, onion, tomato and a delicious tahini sauce add the top slice of sourdough bread. Slice and enjoy!

 

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