Vegan sandwich with raspberry mayonnaise

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Rye bread:

  • 5 oz whole grain rye flour
  • 1 1/2 tsp yeast
  • ½ tsp salt
  • 1 tsp brown sugar
  • 1 cup warm water

Raspberry mayonnaise:

  • 1/4 cup unsweetened soy milk
  • 1/2 cup sunflower oil
  • A pinch of salt
  • 1 dash lemon juice
  • 1/3 cup raspberries

For the sandwich:

  • 1 avocado
  • 1 tomato
  • 1 cup fresh arugula
  • 1 small onion
  • Olive oil


For the rye bread:
Mix the water with the yeast and sugar in a bowl, and allow to rest for 5 minutes. Add the flour and salt, mix everything without kneading or applying force, until smooth. With wet hands, make a ball with the dough and leave it to rest for 3 hours in a bowl covered with plastic wrap.

Before baking the bread, preheat the oven to 350°F for 20 minutes. Put the ball of dough in a rectangular baking pan and bake for 50 minutes at medium-low temperature, with both top and bottom heat and no air. Take out and allow to cool.

For the raspberry mayonnaise:
mix the milk, oil, and salt, and beat strongly with a beater. Then add the lemon juice and raspberries. Beat until the raspberries are well ground and the consistency is a semi-liquid sauce.

Cut the onion into rings and fry them in a pan until slightly golden. Remove the stems of the arugula, rinse and dry the leaves. Slice the avocado and tomato.

To assemble the sandwich, toast the bread on both sides and generously spread raspberry mayonnaise on the bread. Then add the arugula leaves, tomato slices, avocado, onion, and finish with the raspberry mayonnaise, closing it with the other part of the bread.