So, sometimes even as vegans we crave something “meaty”. Before continuing, read “something meaty” again. Not meat – just something that fulfils that need for those textures and flavours that belong to everyone, and not only people who consume animal products.
This particular day I wanted a yummy, savoury sub. Think a French loaf filled chicken mayo, minus all that nasty cruelty. There are a few ways you can go about this. For example, chickpeas or lentils mashed up with some mayo are not only tasty, but full of protein that satisfies the cravings.
I wanted something a little “naughtier” though! So I opted to use the soy chicken style strips. Of course, you can use any other vegan meat substitute you like. Now, to add to the decadence of this tasty treat, I just couldn’t resist turning the baguette into a great garlic roll! The garlic rolls in shops are often loaded with butter made with milk. Thankfully, making your own is as easy as pie.
Right: to the recipe! You’ll need
- A huge, fresh baguette
- Chicken style strips or other chicken replacement
- Vegan Mayo
- Vegan butter
- Crushed garlic
- Salt and pepper to taste
- Any toppings you want to play around with. Think lettuce, cucumber, mushrooms, humus, avo, tomato, and fried onions… yum!
And would you believe, it’s quick and easy, and ready to devour in no time!
Step 1: Prepare the garlic bread
- Preheat the oven to 180°C.
- Using a sharp bread knife and cutting diagonally, divide your baguette into about 8 equal pieces. Be careful not to cut all the way through, as you want the baguette to go into the oven as a whole.
- Using a teaspoon, scoop up good amounts of your vegan butter and spread into the sections of the baguette.
- With the teaspoon, scoop up small amounts of crushed garlic, to top the buttered sections. Really get in there and spread all the garlic and butter equally!
- Wrap your baguette with some foil, and place in the oven for about 5 minutes or until the butter is melted and your baguette is golden brown.
- Turn the heat off, but leave your baguette in the oven so that it stays soft and warm.
Step 2: Fry up the strips
- The key to crispy perfection is to take the strips and slice them into even thinner strips, or dice them into little cubes. It really stretches it out by making a lot more using a lot less. It also means that it fries up a lot quicker, and gets extra crispy.
- Heat some oil, through in your strips and toss until cooked through and brown.
- Leave the strips to cool slightly.
Step 3: Mix it all together
- Take the baguette out of the oven so that it has time to cool a little.
- Add your strips into a bowl with a good helping of vegan mayo, and mix until all the strips are thoroughly covered. Add salt and pepper to taste.
Step 4: Build it and Devour It
- You can either break your slices of baguette off, and smear them with avo and humus (optional) before topping with your mayo strips, and extras like cucumber or mushrooms, OR
- Break off the pieces of baguette and use them as a utensil: just scoop your strips up with the bread!