Hummus and musroom sandwich
Allergens:
Ingredients for 5 portions
Calculate portions
Sliced bread
15.0 ud
Watercress
0.1 g
Salad tomato
0.5 kg
Chilli pepper
1.0 g
Hummus
5.0 ud
Natural mushrooms
0.25 kg
Garlic, bulb
1.0 ud
Table salt
5.0 g
Extra virgin olive oil
0.1 l
Dijon mustard
5.0 g
Egg free mayonnaise
0.2 l
Patissiere flour
7.5 kg
Sourdough
1.5 kg
Table salt
150.0 g
Sunflower oil
0.6 l
Skimmed powdered milk
187.5 g
Sugar
0.3 kg
Flour enhancer
75.0 g
Garbanzos cocidos en conserva
0.25 kg
Extra virgin olive oil
0.025 l
Sweet paprika
0.5 g
Lemon
0.05 kg
0.005 kg
Cumin
0.25 g
Table salt
0.005 g
Soya drink
0.067 l
Table salt
0.667 g
Sunflower oil
0.133 l
Vinegar
0.007 l
Elaboration
- Prepare an egg-free vegan mayonnaise and mix with mustard sauce.
- Make the hummus.
- Toast the tomato slices on the grill. Set aside.
- Cut the garlic into brunoise and sauté with the sliced mushrooms. Season with salt and set aside.
- Peel and cut the avocado slices . Season with salt and lemon.
- Toast the sliced bread on one side.
SET UP
- Put the hummus, watercress and tomato on a slice of bread.
- Add another bread slice. Top it with a tablespoon of mustard sauce, the mushroom and avocado.
- Cover with the last slice of bread.
- Remove the crusts with a serrated knife and cut the sandwiches in two halves (rectangular shape).
- Place on a plate with a dessert knife and fork.
Nutritional information (1 portion)
Energy
12326.19
kcal
Carbohydrates
2254.67
g
Proteins
297.85
g
Lipids
209.79
g
Fiber
111.91
g
Saturates
28.01
g
Monounsaturated fatty acids
60.88
g
Polyunsaturated fatty acids
105.62
g
Cholesterol
7.48
mg
Calcium
899.28
mg
Iron
35.84
mg
Zinc
25.49
mg
Vitamin A
167.36
ug
Vitamin C
26.37
g
Folic acid
1580.68
ug
Salt (Sodium)
13681.94
mg
Sugars
87.42
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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