Curried Veggie Sandwich
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Curried Veggie Sandwich

Curried Veggie Sandwich

with Protein Shreds and Apple-Chana Dal Salad

Even a humble sandwich can be a meal-time game changer. Tonight, plant-based protein shreds are seasoned with spicy curry paste and mango chutney, then nestled in a hearty sandwich bun. A side salad of spinach, arugula and apples topped with crispy chana dal complements this sandwich perfectly.

Quick Prep
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Sandwich Bun

(Contains Barley, Wheat)

½ unit

Gala Apple

56 g

Arugula and Spinach Mix

1 unit

Garlic, cloves

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

4 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

4 tbsp

Mango Chutney

2 tbsp

Spicy Curry Paste

1 tbsp

White Wine Vinegar

(Contains Sulphites)

200 g

Plant-Based Protein Shreds

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories940 kcal
Fat49 g
Saturated Fat4.5 g
Carbohydrate94 g
Sugar29 g
Dietary Fiber9 g
Protein28 g
Cholesterol0 mg
Sodium2090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Baking Sheet



Before starting, preheat the broiler to high.Wash and dry all produce. Core, then cut half the apple into 1/4 inch matchsticks (whole apple for 4 ppl).Peel, then mince or grate garlic.

Make curried mayo

Add mayo and half the curry paste to a small bowl. Season with salt and pepper, then whisk to combine.

Make salad dressing

Add vinegar, 1 tsp mango chutney and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. (NOTE: The remaining mango chutney will be used in step 4.) Season with salt and pepper, then whisk to combine.Add apples, then toss to coat. Set aside.

Cook protein shreds

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic and protein shreds. Cook, flipping once or twice, until crispy, 6-8 min.**Add remaining curry paste. Season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 min.Remove from heat, then add remaining mango chutney. Stir until well-combined.

Toast buns

Halve buns.Arrange on an unlined baking sheet, cut-side up.Broil buns in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Add arugula and spinach mix to the bowl with apples and dressing, then toss to coat.Spread curried mayo on top and bottom buns. Stack protein shred mixture on bottom buns. Close with top buns. (TIP: Add some salad to the sandwiches, if desired!)Divide salad and sandwiches between plates. Top salad with crispy chana dal.