This vegan chicken sandwich made with vegan chicken strips, a refreshing dairy-free yoghurt sauce and mashed avocado is great for a quick lunch! Ready in under 15 minutes, it's also perfect for picnics and BBQs.
Heat the olive oil in a large pan and add the garlic, onion, paprika and cumin. Cook for 2-3 minutes over a medium-high heat, until softened. Now add the carrots and tomatoes, cooking for a further 3-4 minutes.
Add the vegan chicken strips, maple syrup, tamari, rice vinegar, water and cornstarch. Lower the heat to a medium and stir for 3-4 minutes, until the sauce thickens.
Prepare the sauce by stirring together the soy yoghurt, cilantro, spring onion, cucumber, lemon juice and salt.
Assemble the sandwiches. On bread of your choice, start with a layer of lettuce, followed by the vegan chicken, yoghurt sauce, mashed avocado, spring onion and chilli flakes. That's it!
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Notes
Don't assemble the sandwiches more than a few hours before you're ready to eat them, because this will make the bread go soggy. The yoghurt sauce is also best eaten straight away. However, you can make the vegan chicken filling ahead of time, and leave it in the fridge for 3-4 days. From this point, it will take under 5 minutes to assemble the sandwiches.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!