We're well into Veganuary by now so we're sharing one of our favourite (and cheap!) vegan sandwich fillings which happens to go rather nicely with a range of our sauerkrauts 😉 We recommend serving this with our traditional, German-style kraut flavoured with garlic and caraway. But we also think it would go well with our spicy, sauerkraut-style kimchi or our red cabbage, onion and mustard kraut.
There are so many reasons why you might want to try and reduce your meat intake, reasons that can benefit your health, the health of the planet and might also end up being cheaper. It's well established by now that we have to reduce our meat intake otherwise we have no sustainable way to feed our growing population.
Vegetarian and vegan diets tend to be higher in plant-foods meaning they're also higher in fibre, which happens to be the most important nutrient for gut health. Plant foods (fruit, veg, lentils, beans, oils, nuts and seeds) are the only foods that provide fibre so including more plants in our diet is a brilliant way to support gut health.
Ingredients (serves 2)
Chickpeas x 400g tin
Onion x 1 small
Mayonnaise (vegan if preferred) x 1.5tbsp
Tomato ketchup x 1/2tbsp
Tinned sweetcorn x 100g
Optional: capers x 1tsp or Nori sheets x 1
Crafty Kraut sauerkraut x 4tbsp
Soft white bread x 4 slices
Salad leaves x 2 handfuls
Method
Drain the chickpeas, then place them in a medium bowl. Using a fork, mash them to a coarse texture.
Finely dice the onion then add to the chickpeas alongside the mayonnaise and ketchup, mixing until combined.
Finely chop the nori or capers and mix into the chickpeas (or season the chickpeas with salt and pepper if this isn't your thing). Then mix in the sweetcorn.
Butter the bread, if you so desire, then load up with the chickpea chuna, Crafty Kraut and salad leaves. Serve with your favourite sarnie sides and extra sauerkraut (if you can handle it!).
