Fancy a pulled roast chicken sanga? Banana blossom is playing tricks on our minds again in this uncannily chicken-like dish. Layer on all your old favourite fillings to hit just the right spot.
You will need
Serves 4
Marinade:
- 2 tins banana blossom, rinsed and drained
- 1 teaspoon vegan salt-reduced chicken stock
- 1 teaspoon minced garlic (or garlic powder)
- 3 sprigs thyme
- 1 cup hot water
- 1 teaspoon paprika
- 1/2 teaspoon pepper
To serve:
- 4–8 slices fresh white sandwich slices
- 6 cos lettuce leaves
- 1 whole raw beetroot peeled and grated
- 1 carrot grated
- Alfalfa sprouts
- 1 cucumber sliced
- 1/2 avocado sliced
- Vegan butter (optional)
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Preheat the oven to 180℃.
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Step 2
Rinse and drain the banana blossom thoroughly. Squeeze out any excess liquid and pull it apart in pieces until it resembles shredded chicken.
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Step 3
In a bowl add the banana blossom and all the marinade ingredients including the 1 cup of hot water and mix well making sure all of the vegan ‘chicken’ is covered. Set aside while you prepare your sandwich toppings.
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Step 4
After 20 minutes, drain all of the liquid from the vegan ‘chicken’ and transfer to an oven-proof dish. Place in the oven for 20 minutes. Once the vegan ‘chicken’ is cooked remove it from the oven and set it aside while you assemble your sandwich toppings.
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Step 5
Start by buttering your bread and add the lettuce, beetroot, carrot, sprouts and avocado. Add the vegan ‘chicken’ and top with the second slice of bread and voila – your sandwich is ready to be enjoyed.
Recipe: Koori Kitchen / Georgia Smith
