Smokey Vegan Chicken Sandwich

There's making sandwiches and then there's making bbq chicken sandwiches! A whole other league. Some sandwich recipes are worth crowing about - and this is one of them.

  • Preparation time 5 minutes
  • Amount of servings 4 portions

Ingredients

  • 1 Pack WHAT THE CLUCK of 160g
  • 200g oyster mushrooms
  • 3 tbsps sunflower oil
  • 3 tbsps harissa paste
  • 100g vegan feta
  • 2 tbsps parsley, finely chopped
  • zest of 1 lemon
  • 4 hot dog buns

For the ranch sauce:

  • 2 tbsps Hellmann's Vegan Mayo
  • 2 tbsps vegan sour cream
  • 1 tbsp soya milk
  • 1 tsp chopped dill
  • 1 tsp chopped parsley
  • 1 tsp chives
  • 1 tsp onion powder
  • 1 tsp garlic powder

Prepare

  1. This one falls into the sandwich ideas with a difference category. A barbecue smoker is required for this recipe method. Heat it to 130 °C.

  2. Mix all the ingredients for the ranch sauce together.

  3. Brush the oyster mushrooms with 2 tablespoons of oil and season with salt and pepper. Add wood chips to the glowing barbecue coals and place the oyster mushrooms in the smoker. Let them smoke for 20 minutes.

  4. Brush the Chicken Chunks with 1 tablespoon of oil and sprinkle with salt and pepper. Place them next to the oyster mushrooms on the BBQ and smoke for another 15 minutes or so.

  5. Cut open the buns and crumble the feta. Set aside. Remove the oyster mushrooms from the barbecue smoker when they are soft and cooked through. Tear them into thin strips. Remove the Chicken Chunks. Place the chicken chunks and mushroom strips in a heatproof bowl with the harissa paste and put in the smoker for another 5 minutes.

  6. Divide the ranch sauce between the buns, top with the chicken and mushroom mixture, the crumbled vegan feta, parsley and lemon zest. Finish with freshly ground pepper.

Nutritional Information

Energy 1401 kcal
Protein 43 g
Fats 86 g
Saturated fats 26 g
Fibres 12 g
Sugars 21 g
Sodium 2334 mg

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