Nuts About Cooking Vegan Big Mac Toast

The special sauce strikes the perfect balance between creamy and zesty flavours.

Serves: 2
Time: 35 minutes
Recipe by: Thando Manyoni


4 slices sour dough/ciabatta bread
1 cup vegan mince, cooked
¾ cup vegan cheese, grated
1 cup chopped ice berg lettuce
½ onion, chopped
Nuts About Cooking coconut cooking spray
For the sauce
1 cup B-well Thick and Creamy mayo
2 pickled cucumbers, chopped
1 tbsp bbq sauce
1 tbsp mustard sauce
1 tbsp white vinegar
1 tsp garlic powder
1 tsp onion powder


Preheat the oven to 180°C
Spray a baking sheet with the Nuts About Cooking Coconut cooking spray and add the bread slices.
Top the slices with cheese and vegan mince. Bake for 8-10 minutes or until the cheese is melted. Mix together the ingredients for the sauce and set aside.
Remove from the oven and layer on onion, sauce and iceberg lettuce. Serve immediately and enjoy with a side salad or chips.

Chefs Tip: The delicious sauce can last in the fridge for 3-4 days in a tightly sealed container.
The sauce can also be enjoyed on sandwiches, nachos or on a simple burger.

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