Vegan food can induce fomo but it can also be stupidly delicious. Meat-eaters and vegans alike, meet the amazing vegan onion bhaji sandwich. Addition of either chutney, pickle or even houmous is mandatory. Take it to a picnic or just be frank with your feelings and cuddle it in bed.
As a bonus, these bhajis are very low-fat as they are baked instead of deep-fried AND they’re gluten-free.
How is this eco?
Vegan diets create the lowest levels of greenhouse gases while veggie diets have half the footprint of meat diets. Bhajis instead of a burger? That’s around 1/14th of the footprint.
The United Nations has been advocating a less meaty diet to help the climate for more than a decade. Europeans eat 70% more protein than needed for a healthy diet. And rearing the animals that we eat contributes to 14.5% of global man-made emissions of greenhouse gases. Eat the bhajis people, it makes sense.
RECIPE
Makes 2 huge sandwiches
Ingredients
For the bhajis
2 tbsp cumin seeds
2 tbsp coriander seeds
3 onions
2 tbsp cooking oil such as rapeseed or vegetable
A pinch of salt
Half a bunch of finely chopped fresh coriander
70g chickpea or gram flour (now in many supermarkets)
3 tbps lemon juice
2 tbsps grated ginger
For the sandwich
2 baguettes
Pickle, chutney or houmous (beetroot pickle works particularly well)
Spinach or salad leaves
Method
Preheat the oven to 170C/ 190C fan/ 350F/ gas mark 5. Toast the cumin and coriander in a frying pan for 2-3 minutes on a medium heat. Blend the seeds in a spice blender or a pestle and mortar or keep them whole if you possess neither.
Finely chop the onions into thin half moons.
Using the same pan, heat the oil for a minute then add the onions and cook for 5 minutes on a medium heat until translucent.
In a big bowl combine the salt, coriander, ginger, lemon juice and spices with a couple of tablespoons of water. Mix to make a thick sticky batter that isn’t runny at all.
Add the onions and mix well to coat them completely.
Cover an oven tray with baking parchment. Use your hands to form 8 bhajis. Dip your fingers in a bowl of water to stop the mixture sticking.
Bake for 15 minutes, turn over the bhajis then bake for 15 minutes more.
Slice the baguettes, spread your pickle or chutney generously. Add the bhajis then cram in the leaves.
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