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We all love a fast food treat every now again, and this recipe from chef Derek Sarno turns a hearty sandwich into a healthy, veg-packed meal that happens to be vegan. As Executive Chef Director of plant-based innovation at Tesco, Derek is always looking for new ways to hero vegetables, such as with these crispy, breaded aubergine steaks and spicy sweet potato ‘mayo’. Layered together with crunchy cabbage slaw, this is a sarnie with attitude. See method
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Tip: You’ll make more sweet potato ‘mayo’ than you’ll need, but it will keep for up to five days in the fridge.
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