Serving: 2 sandwiches
Preparation: 15 minutes
Cooking: 0 minutes
Total: 15 minutes
Ingredients
- 1 can/400g U.S. Navy Beans, cooked, rinsed, and drained
- ¼ cup Celery, finely diced or chopped
- 2 tbsp Spring Onions, sliced
- 4 tbsp Vegan Mayonnaise
- 1½ tsp Black Truffle Oil
- 1 tsp Black Truffles, chopped
- ½ tbsp Lime Juice
- To taste, Salt
- To taste, Ground Black Pepper
- 4 slices Whole Wheat Sandwich Bread
- 4 tbsp Cashew Nuts, roasted and coarsely chopped
- 4 slices Tomato
- 2 cups Arugula
Directions
- Set aside ½ can or 200g of cooked U.S. navy beans.
- With a fork, slightly mash the other ½ can or 200g of cooked U.S. navy beans.
- Add mayonnaise, truffle oil, and truffles to the mashed U.S. navy beans.
- Combine well and season with salt, pepper, and lime juice.
- Add the whole U.S. navy beans, celery, nuts, and spring onions, then combine them together.
- Divide the tomato slices onto two slices of bread.
- Spread the U.S. navy bean mixture on top of the tomatoes.
- Divide arugula between the two slices of the coated bread.
- Close the sandwiches and serve.
