Vegan Sandwich with Zucchini

A healthy and delicious sandwich for vegetarians, vegans, and anyone who likes to try something new. The combination of a tasty pepper spread, crispy zucchini, avocado, and lettuce is so flavorful that you will truly enjoy every bite of this incredibly good sandwich, which you can enjoy for lunch, dinner, or a snack.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Small pumpkins

  • 0.5 cups Flour, chickpea

  • 2 pinch Spices, garlic powder

  • 2 pinch Salt, table

  • pieces Bread, whole grain

  • 1 piece Avocado, fresh

  • pieces Salad, soft

Paprika spread

  • 2 piece Bell pepper, red, fresh

  • pieces Seeds, sunflower, peeled, dried

  • 1 pinch Spices, pepper, red or cayenne

  • 1 pinch Salt, table

  • 1 teaspoon Spices, paprika

  • 1 pinch Rosemary, fresh

  • 1 pod Spices, garlic powder

  • 1 spoon Juice, lemon

Steps

  1. First, prepare the pepper spread. Preheat the oven to 200 degrees Celsius. Wash the peppers, cut them in half lengthwise, and clean them. Place the halves on a baking tray (cut side down) and bake in the preheated oven for 40 minutes. When the peppers are nicely browned, remove them from the oven and let them cool.

  2. Lightly toast the sunflower seeds in a pan. Once the peppers have cooled, remove the skin that has blackened during baking. Add them to a food processor along with the toasted sunflower seeds and peeled garlic. Add the spices and lemon juice, then blend the ingredients until smooth. Taste the spread and adjust the seasoning if needed, then transfer it to a container and refrigerate for 20 minutes to thicken slightly.

  3. Place chickpea flour in a bowl and mix it with garlic powder and salt. Clean, wash, and dry the zucchini. Slice it thinly, dip the slices in coconut oil, then coat them in the seasoned chickpea flour. Fry the breaded zucchini in heated coconut oil (or other oil) until golden brown, about 2 to 3 minutes on each side.

  4. Spread the pepper spread on a slice of bread, then layer it with the fried zucchini, avocado, and lettuce. Add a bit of mustard if desired, cover the sandwich, and serve.

Nutrition Information (Per 100g)

  • Calories: 34.73 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5.64 g
    • Sugars: 1.59 g
  • Protein: 1.23 g
  • Fiber: 1.23 g

Advice

The pepper spread can be stored in the refrigerator for up to 2 weeks.