A special Brazilian sandwich kindly shared with us by The Incredible Bakery. We present to you the gluten and dairy free Brazilian Sanduba.
1 red pepper
15 small mushrooms
3 garlic cloves
½ cup cider vinegar
½ tsp of salt
1 tsp xantham gum
½ cup of water
4-6 quinoa rolls
Mellow Yellow Rapeseed Oil
Can make between 4-6 sandwiches.
Slice 2 courgettes, 1 red pepper and 1 onion and place on an oven tray, drizzle over Mellow Yellow Rapeseed Oil.
Cut up 15 small mushrooms into quarters and place on an oven tray, drizzle over Mellow Yellow Rapeseed Oil. Cook the vegetables at 180 °C for 45 minutes.
For the mayonnaise mix in a blender 3 garlic cloves, 1/2 cup of cider vinegar, 1/2 tsp of salt, 1 tsp of xantham gum, 1/2 cup of Mellow Yellow Rapeseed Oil and 1/2 cup of water. Mix until it turns white.
Cut open the quinoa rolls and place a generous helping of cooked vegetables inside. Push down and drizzle a teaspoon of mayonnaise.