Vegan Chicken, Pepper & Pesto

AFTERNOON TEA SANDWICHES

You will need... - Thin sliced bread - Dairy-free butter - Jarred roasted peppers - Quorn Vegan Chicken-Free slices For the pesto: - Pine nuts - Basil leaves - Garlic - Olive oil - Nutritional Yeast - Lemon

Wallflower Kitchen

Add all the pesto ingredients to a food processor, except for the olive oil. Blend into a thick paste.

Slowly drizzle in the olive oil, until you have a pourable sauce.

Prepare two slices of the bed, spreading one with the dairy-free butter and the other with the pesto.

Top one half with one layer of roasted peppers and the other half with two slices of the Quorn slices.

Carefully sandwich the two pieces together and using a  sharp knife, neatly trim the edges.

Cut into three neat strips or alternatively – triangles (cut diagonally twice).

Get the full recipe in the link below

WALLFLOWERKITCHEN.COM