Vegan Fish Sandwich | Plant Based Brandon

Plant Based Brandon

Name: Vegan Fish Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: Bob's Red Mill Chickpea Flour; SIGNATURE SELECTS Himalayan Salt, Pink, Fine; McCormick Gourmet™ Global Selects White Pepper from Malaysia; Signature Farms Lemon Juice; SIGNATURE SELECTS Black Pepper, Ground; O Organics Almondmilk, Organic, Original, Unsweetened; El Guapo Garlic Powder; Panko Italian Encrusted Chicken; Dandy Romaine Lettuce; Litehouse Herb, Freeze -Dried Dill; Tapatio Salsa Picante Hot Sauce; Old Bay® Shaker Bottle Seafood Seasoning; Artichoke; Dongwon F&B Seaweed, Seasoned Roasted; McCormick® Smoked Paprika & Onion Seasoning; Morton Iodized Salt, 26 Ounce; Follow Your Heart Avocado Oil Vegenaise Dressing and Sandwich Spread, Dairy Free, Egg Free; Maria Hearts Of Palm; SIGNATURE SELECTS Dill Relish; Hydroponic Tomato; Oroweat Keto Buns

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Vegan Fish Sandwich

Serves 220 mins prep15 mins cook

A remix of the Vegan Fish Sandwich featuring Hearts of Palm and Artichoke. This recipe combines delicious ingredients for a plant-based sandwich with a flavorful and flaky texture. Perfect for those craving a hearty vegan option!

0 servings

What you need

cup chickpea flour

SIGNATURE SELECTS Himalayan Salt, Pink, Fine

tsp pink himalayan salt

McCormick Gourmet™ Global Selects White Pepper from Malaysia

tbsp white pepper

tsp lemon juice

tsp black pepper

O Organics Almondmilk, Organic, Original, Unsweetened

cup unsweetened almond milk

tsp garlic powder

cup panko

head lettuce

tbsp dried dill

tbsp hot sauce

Old Bay® Shaker Bottle Seafood Seasoning

oz old bay seasoning

can artichoke

seaweed

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tsp salt

Follow Your Heart Avocado Oil Vegenaise Dressing and Sandwich Spread, Dairy Free, Egg Free

cup vegan mayonnaise

can palm hearts

tbsp dill pickle relish

slice tomato

buns

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Instructions

1: Rinse Hearts Of Palm and Artichoke, then set aside.

2: In a bowl, combine the panko, old bay seasoning, seaweed, pink Himalayan salt, white pepper, and smoked paprika.

3: Prepare the batter by whisking together chickpea flour, pink Himalayan salt, black pepper, garlic powder, old bay, and almond milk in a separate bowl.

4: Heat oil in a pan for frying.

5: Coat the rinsed Hearts of Palm and Artichokes in the batter, then dredge in the panko mixture.

6: Fry until golden brown and crispy.

7: Assemble the sandwich with the fried mixture, lettuce, and sliced tomato in a vegan bun.

8: Mix the Spicy Tartar Sauce ingredients together and serve on the sandwich.

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