Sort ingredients
margie
QR Code
Listen
Pdf
Make the pickled celery: Add the water, white wine vinegar, sugar and salt to a pot over medium heat and stir. While it heats, chop the celery into ½-1cm pieces, and add to a container or jar with the dried dill, peppercorns, mustard seeds, garlic clove and bay leaf. When the pickling liquid starts bubbling and the sugar and salt has dissolved, take it off the heat and pour carefully over the celery mix. Leave it to cool then put the lid on and store in the fridge.
Make the vegan mayo: Add the chickpeas, chickpea liquid and dijon mustard to a large bowl or tall, sturdy container. Blitz with an immersion blender for 30 seconds and continue blitzing as you start to pour the oil in a slow, steady stream. Once half the oil has been used, stop blending and add a generous pinch of salt, pepper and the apple cider vinegar. Blitz this and then continue adding the rest of the oil until you have a thick mayo-like consistency. Add more vinegar or salt and pepper if needed.
To assemble, spread the peanut butter generously on the bottom piece of bread followed by a good sprinkle of crunchy sprouts and then a nice thick bed of alfalfa. Cover the alfalfa with pickled celery and on the top piece of bread spread on the vegan mayo followed by a good dash of hot sauce. Sandwich together and enjoy!