| Prep: 25 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 750 | 27g | 12g | 100g |
| sugars | fibre | protein | salt |
| 20g | 11g | 22g | 2.72g |
Why I Love British Vegan Ploughman’s Lunch
There are moments when a recipe transcends the sum of its parts, transforming into an experience rather than just a meal. The Vegan Ploughman’s Lunch British recipe is one such dish. Reminiscent of quaint British countryside pubs, each bite is a foray into the heart of this beloved culinary tradition. The irresistible combination of hearty whole grain baguettes, savory vegan cold cuts, and an array of pickled veggies and cheese uniquely cater to the palate, in a way that’s both satisfyingly familiar and excitingly novel. You can view the image here.
A Resounding Tribute to Humble Ingredients
What I particularly love about this recipe is its stunning testament to simplicity. The Vegan Ploughman’s Lunch highlights each ingredient’s unique character, from the rich, zesty Branston Pickle to the appetizing vegan cheddar cheese and crisp, fresh apple slices. It might seem a world away from my usual fare, but there’s a certain harmony in this medley of flavors that reminds me of how well the bounties of Colorado’s wilderness come together on a plate.
A nod to renowned British chef Jamie Oliver, who invariably promotes uncomplicated, fresh, and nutritious food, this Vegan Ploughman’s Lunch recipe reflects a shared belief that good food doesn’t have to be overly complicated. Sometimes, the most humble of ingredients, when combined with care, result in incredible flavors that keep us coming back for more.
Perfect Pairings
And let’s talk about pairings! This dish works fantastically well as a standalone meal or alongside a piping hot cup of tomato soup on a cold day. Not unlike a hearty stew, the comforting warmth balances the temperatures just right. It’s a bit like enjoying a classic sandwich-and-soup combo that never disappoints.
That said, you can also get creative with your pairings. This Ploughman’s recipe certainly doesn’t shy away from being paired with a robust craft beer or cider. So pick your favourite from a local brewery and enjoy the sort of combination that the British certainly know a thing or two about.
Indeed, the Vegan Ploughman’s Lunch subtly retraces a culinary journey from across the pond right to your plate. It’s quite the adventure, and I can’t wait for you to try it!
What You’ll Need
- 12 Whole grain baguettes
- 3 cups of Vegan Cheddar Cheese, sliced
- 6 Pickled gherkins
- 6 Pickled onions
- 3 cups of Pickled red cabbage
- 3 cups of Branston Pickle or any sweet pickle
- 12 slices of Tomato
- 12 leaves of Iceberg Lettuce
- 3 Cucumber, sliced
- 3 Apple, sliced
- 3 cups of Hummus
- 6 packs of Vegan cold cuts, such as Tofurky
- Salt and pepper to taste
Method
Step One
Start by cutting the 12 whole grain baguettes lengthwise, but not all the way through; they should open like a book. Set aside.
Step Two
Take the 3 cups of vegan cheddar cheese and slice it into enough pieces to accommodate each baguette. Do the same for your vegan cold cuts if they are not already pre-sliced.
Step Three
Take your sliced vegan cheese, vegan cold cuts, 6 pickled gherkins, 6 pickled onions, 3 cups of pickled red cabbage, and 3 cups of Branston Pickle or any sweet pickle and begin assembling your lunch. Start by laying a generous layer of cheese and cold cuts on each baguette. In the remaining space, evenly distribute your gherkins, onions, red cabbage, and pickle.
Step Four
Add 12 slices of tomato, 12 leaves of iceberg lettuce, sliced cucumber, and the sliced apple on top of your previous layers. Spread a generous amount of hummus on the top half of the baguette. This will help to keep everything in place and adds a lovely flavor. Season with salt and pepper to taste.
Step Five
Once your baguettes are fully assembled, serve immediately or wrap them up in sustainable food wrap or beeswax wrap if you’re preparing for a picnic or for meals throughout the week. Enjoy!
