Our recipes are created by award-winning chefs and nutritionists.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
Tip: You’ll make more sweet potato ‘mayo’ than you’ll need, but it will keep for up to five days in the fridge.