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Naan Sandwiches with Quorn Vegan Hot & Spicy Burgers and Beetroot Cashew Nut Spread
This is the ultimate gourmet Indian sandwich – plant-based and packed with interesting flavours, all in one bite.
- Serves: 4 |
- Difficulty: a little effort
- Prep Time : 2:30 hours |
- Cook Time : 20 mins
Ingredients
For the Naan Bread (makes 4 mini naan breads)
¾ C (180 ml) tepid water
2 C (500 ml / 250 g) white bread flour + extra for kneading
3 Tbsp (45 ml) coconut cream
2 Tbsp (30 ml) coconut oil, melted
1 Tbsp (15 ml) sugar
2 tsp (10 ml) onion seeds or Nigella seeds
1 tsp (5 ml) salt
olive oil, for frying
For the Curried Beetroot And Cashew Nut Spread
¾ C (180 ml / 100 g) raw cashew nuts
2 (50 g) spring onions, chopped
1 tsp (5 ml) roasted masala
1 tsp (5 ml) turmeric
½ tsp (2.5 ml) dried chilli flakes
⅓ C (80 ml) coconut cream
1 C (250 ml / 180 g) beetroot, cooked
½ tsp (2.5 ml) salt
For the Aubergine
1 (330 g) medium aubergine
1 tsp (5 ml) turmeric
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) dried chilli flakes
salt and pepper
To Serve
2 C (500 ml / 50 g) salad leaves
½ (70 g) medium red onion, thinly sliced
2 Tbsp (30 ml / 6 g) onion sprouts
Method
To Make the Naan bread
Stir the water and yeast together in a large mixing bowl and allow to stand for 10 minutes.
Stir in the flour, coconut cream, coconut oil, sugar, Nigella seeds and salt.
Use your hands to bring it all together. Knead, on a lightly floured surface, for 5 minutes. Place in a lightly oiled bowl; cover with plastic wrap and place in a warm place to rise for 1 hour.
Remove the dough and knead lightly until smooth on a lightly floured surface. Divide the dough into 4 equal pieces.
Using a rolling pin, roll each piece out into an oval shape (about 5mm). Brush off the excess flour.
Heat a large heavy-based frying pan until hot.
Brush both sides of the naan bread with olive oil. Cook for 1 minute, turn and cook for a further minute.
Turn once more and cook for a final minute until lightly blistered and charred. Repeat with the remaining naan breads.
Keep warm by stacking under a clean kitchen towel.
To Make the Curried Beetroot And Cashew Nut Spread
Cover the cashews with water and soak for at least 2 hours. Drain and rinse with cold water.
Heat a saucepan over medium heat. Add the oil, spring onions, roasted masala, turmeric and chilli flakes and fry for 1 minute. Add the coconut cream and cook for 1 minute. Combine with the beetroot, drained nuts and salt and purée in a food processor until smooth.
To Make the Aubergine
Cut the aubergine into thin slices (about 4mm). Whisk the olive oil, turmeric, cumin and chilli flakes together. Brush on to both sides of each aubergine slice. Heat a large frying pan until hot and fry the aubergine slices for 1-2 minutes on each side until tender. Season with salt and pepper.
To Serve
Spread half of the curried beetroot and cashew nut spread onto 2 of the naan breads. Add the salad leaves, a Quorn Vegan Hot and Spicy Burger patty, aubergine, red onion and sprouts. Spread the remaining 2 naan breads with the remaining spread and use to top the sandwiches. Cut into wedges and add wooden skewers (optional). Best served with a green salad.
Tip: Onion seeds or Nigella seeds are not essential when making the naan bread but they add a delicious flavour. You can find them at some supermarkets or at specialised Indian spice shops.
