Anyone who has made the decision to eat more plant-based meals, either permanently or by taking part in Veganuary, will have to regularly face the annoyance of the uninitiated suggesting that all vegan meals are bland and unexciting.
This is absolute nonsense, of course, and just about the quickest way to prove that is to carry around one of these mango falafel naanwiches everywhere you go – and thrust it in the face of any meathead just before they tuck into their pale ham sandwich at lunchtime.
The recipe comes from hot sauce specialist Encona, which has naturally suggested you slather the contents of your naanwich in its sweet mango chilli sauce. And that is an excellent option – but then again so is standard sweet chilli sauce, or any other vaguely sweet and spicy sauce. We reckon the best upgrade, however, would be to use fresh mango and hot sauce.
It takes ten minutes to prep the ingredients and the only cooking involved is heating up the naan bread, so get up a little early tomorrow and whip up a truly excellent vegan lunch.
Ingredients (2 servings)
- 2 large naan breads
- 2tbsp vegan yogurt or tahini
- 40g iceberg lettuce, shredded
- 40g red cabbage, shredded
- 1 small carrot, grated
- 1 spring onion, finely sliced
- 6 ready-to-eat pieces of falafel
- 10g coriander, finely chopped
- 1 fresh mild green chilli, finely sliced
- Encona Indian Sweet Mango Chilli Sauce to taste
- Heat the naan breads and falafel according to the packet instructions.
- Transfer the naan breads to a clean board or work surface. Spread the yogurt over the breads and top with the lettuce, cabbage, carrot, spring onion and falafels.
- Garnish with the coriander, sliced chilli and a generous drizzle of Encona Indian Sweet Mango Chilli Sauce. Roll and scoff.