VEGETARIAN BBQ MEATBALL SANDWICH

Cooking Time
15 Minutes

Portions
10

Ingredients

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• g GARDEN GOURMET Vegan Balls
• ml BBQ sauce
• g CHEF® Signature Black Garlic Paste
• g sour dough baguette (90g)
• g spring cabbage
• g red spring cabbage
• ml light sour cream dressing (alternatively vegan sour cream)
• g baby gem lettuce
• g rocket leaf
• g baby plum tomatoes, cut into ¼’s
• g cucumber ribbons
• g finely sliced red onions
• g yellow pepper de-seeded and cut into thin strips

• 1

  Step 1

  Defrost GARDEN GOURMET Vegan Balls and marinade with CHEF Signature Black Garlic Paste and BBQ sauce.
• 2

  Step 2

  Cut both cabbages into julienne and mix to a multicolour salad combine with the soured cream.
• 3

  Step 3

  Build the sandwich.
• 4

  Step 4

  Serve this meatball sandwich recipe with the side salad

Ingredients

• 50 g GARDEN GOURMET Vegan Balls
• 150 ml BBQ sauce
• 30 g CHEF® Signature Black Garlic Paste
• 10 g sour dough baguette (90g)
• 300 g spring cabbage
• 300 g red spring cabbage
• 150 ml light sour cream dressing (alternatively vegan sour cream)
• 300 g baby gem lettuce
• 250 g rocket leaf
• 250 g baby plum tomatoes, cut into ¼’s
• 200 g cucumber ribbons
• 120 g finely sliced red onions
• 200 g yellow pepper de-seeded and cut into thin strips