Soya Nugget Breakfast Sandwiches
Breakfast is certainly the MOST important part of the day. I do feel that it should be healthy, and packed with nutrients, and did I mention healthy?
But sometimes, healthy needs little bit of leeway. With some mayo (light, of course), two buttery crispy slices of bread (hey, c'mon, brown of course!), a bit of diced veggies, and the most divine vegetarian sandwich filling in the world.
Did you just hear me say vegetarian? It's because I did. This is easily the best, ooey-gooey sandwich filling in zis world. So take it down, but it'll be imprinted in your memory once you eat it. Also, it's seriously easy.
Soya Chunk Breakfast Sandwiches
For the filling
- 1 cup of dry uncooked soya chunks (Nutrela)
- A bit of diced capsicum. You can use any colour for this.
- A bit of corn kernels (like in a Green Giant or Del Monte tins)
- May be some sliced and blanched mushrooms
- Mayonnaise: as many spoonfuls as is required
- A squidge of American Mustard (optional)
- Oregano/ garlic chips/ chilli flakes
(I'd recommend this only. Any more than this, the stuffing will be too full and chunky and not creamy enough)
For the sandwich
- Brown or multigrain bread
- Little bit butter
- Drop the dry chunks into boiling water. They'll absorb some of the water, puff up and the water will become foamy. Once perfectly puffed, drain into a colander, and rinse with plenty of drinking water at normal temperature. Squeeze the chunks by the fistful to rinse out any foamy residue. It's done when the water runs clear.
- Shred the boiled chunks with your hands.
- Meanwhile, drain and rinse the corn kernels, wash and dice the capsicum, and blanch the sliced mushrooms.
- Pile the shredded chunks and the veggies in a bowl.
- Add the squidge of mustard (if you want). I find it adds a delicious vinegary acidity to it. You can leave it out if you want.
- Chuck in the oregano, chilli flake and garlic chips, in the quantity you want. I seriously OD'd on the garlic!
- Now add in mayo one spoonful at a time, and mix till it's creamy yet sufficiently chunky. You don't want it to be flooded in mayo creaminess, but you don't want it be totally dry either.
It should look like this:
- Once done taking a photo and tasting copious spoonfuls (ahem), lightly butter two slices of bread (you could leave this out as well. The mayo provides enough moisture), slather the filling as much as you want and use a panini-maker, or a regular sandwich maker to toast and seal it.
- Go nuts!
So this is it! You can sub soya chunks with chicken, paneer or even hard-boiled eggs, and it will still be as delicious. Seriously, you've got to try this! It's fast, easy and oh so delicious!
Till the next time,