balsamic chick'n sandwich

balsamic chick’n sandwich

yield: serves 4

balsamic chick’n sandwich

hungry for more?


  • 1 pkg gardein scallopini
  • 1/2 cup balsamic vinegar
  • 1 Tbsp sugar
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 cup cashews
  • 6-8 basil leaves
  • 1 clove garlic
  • 1 Tbspnutritional yeast
  • 1 tsporganic bursts Spirulina
  • 4buns
  • 5-7 sun-dried tomatoes
  • 1 Tbspred pepper flakes
  • 1 cupspinach
  • 1avocado, sliced
  • 1 cuparugula

balsamic chick’n sandwich


Soak cashews in water overnight.

In a food processor blend together the tomatoes, olive oil, minced garlic, red pepper, and splash of water if needed. Set aside.

When ready to make the sandwich discard the water from the cashews and throw the nuts in a food processor with basil, spinach, Spirulina, nutritional yeast, salt, olive oil. Pulse until smooth and then set aside.

In a pan on medium/high heat, cook the scallopini with olive oil for 5-7 minutes to get a good char on them.

To make the glaze heat balsamic vinegar and sugar, whisk together to make ensure sugar dissolves, bring to a boil, then reduce. Continue to whisk and once the vinegar has thickened to a glaze toss the faux meat pieces in it.

To build the sandwich create layer with the tomatoes and cashew basil cheese spread and top with arugula, avocado, and a drizzle of olive oil.

***This recipe was created by our friend, Eat Drink Shrink!