Easy Vegan White Bean Sandwich with Crispy Kale
The perfect combination of creamy, lemony white beans layered with crispy kale! This sandwich takes just 20 minutes to make, it is super filling when served on high fibre bread and makes a great option if you want to meal prep your lunches on Sunday.
Servings: 4 sandwiches
Food Processor, optional
Rimmed Baking Sheets
- 1 large bunch curly kale destemmed and torn into large pieces
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- tiny pinch dried chile flakes
Smashed White Beans
- 2 - 14 oz cans creamy white beans such as cannelini or navy drained and rinsed
- 2 tablespoons freshly squeezed lemon juice
- 1 small clove garlic micro grated or crushed
- ½ teaspoon salt
- freshly cracked pepper to taste
- pinch smoked paprika optional
- 8 slices of your favourite bread
- vegan mayo
Preheat oven to 400° Fahrenheit (205° Celsius). Prepare two rimmed baking sheets with parchment paper and set aside.
In a large bowl, toss kale pieces with olive oil, salt and chile flakes. Don't be tempted to add too many chile flakes or salt, as the seasonings will intensify as the kale pieces shrink in the oven.
Roast kale for 5 minutes, rotate the trays and roast for 3-6 minutes more until kale is a bit crispy but not completely like a kale chip.
If your kale fits on only one tray, it will cook more quickly than if you have to have kale on both racks. Watch carefully so the kale doesn't burn and set aside when done.
Smashed White Beans
Meanwhile, in a medium bowl or food processor, combine the white beans, lemon juice, garlic, salt and pepper. Add smoked paprika if using. Smash with a fork or pulse until the mixture looks like a chunky paste. If your beans seem dry, add a bit of olive oil to loosen them up. Taste and adjust lemon juice and salt to your liking.
When piled on, these sandwiches are just the right kind of messy...but if you're not into that, go a head and spread a bit more thinly. If you do, this recipe will easily make 5-6 sandwiches!
Option B: serve open-faced and knife-and-fork it!
This recipe is also delicious with 2-3 cloves of leftover roasted garlic in place of the raw garlic if you've got some laying around.