Veggie Sandwich with Orange-Chipotle Mayo
Prep time
Cook time
Total time
Serves: 6 servings
Green Pea Hummus:
  • 12 ounces Silken firm tofu
  • 16 ounces fresh or frozen peas, thawed
  • Zest of one medium lemon
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Coarse sea or kosher salt to taste
  • Freshly ground black pepper
  • 2 generous tablespoons nutritional yeast (optional)
  • ¼ cup olive oil
Chipotle Orange Vegan Mayonnaise:
  • 1 generous tablespoon vegan mayonnaise
  • 2 generous tablespoons vegan sour cream
  • 1-2 teaspoons adobo sauce, to taste (from a can of chipotle chilies in adobo found on the international aisle of some grocery stores and in Hispanic markets)
  • Zest of one medium orange
Puff Pastry “Bread” Slices:
  • 1 box of Pepperidge Farm puff pastry, thawed according to package directions
Roasted Asparagus:
  • 1 tablespoon of olive oil
  • 1 bunch of, preferably, ultra thin asparagus, rinsed, drained and trimmed into approximately 5-inch pieces (thicker asparagus works, but is not quite as nice or easy to eat in a sandwich; you might slice it in half lengthwise before roasting)
  • Coarse sea or kosher salt to taste
For the Green Pea Hummus:
  1. Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade.
  2. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered until ready to use.
For the Chipotle Orange Vegan Mayonnaise:
  1. In a small cup or bowl, whisk together all ingredients until well combined. Refrigerate covered until ready to use.
For the Puff Pastry “Bread” Slices:
  1. Preheat oven to 400 degrees.
  2. Line one baking sheet with Silpat or parchment paper and have another baking sheet and Silpat or piece of parchment paper ready.
  3. Unfold both sheets of puff pastry and cut each lengthwise along the fold lines into three strips and then crosswise into three equal pieces. (Each sheet should make six approximately 3 x 5” rectangles.)
  4. Arrange the 12 rectangles of pastry on a baking sheet, not touching.
  5. Prick the tops of each one with a fork.
  6. Cover with the remaining Silpat or piece of parchment paper and top with second baking sheet. (This will prevent the puff pastry from “puffing.”)
  7. Place on rack in the lower third of your oven and bake for 20-25 minutes or until golden brown.
  8. Remove to a rack and allow to cool almost to room temperature. Meanwhile prepare and roast asparagus.
For the Roasted Asparagus:
  1. Pour olive oil into a roasting pan.
  2. Add asparagus, toss lightly to coat, and sprinkle with salt to taste.
  3. Place on a rack above puff pastry and roast for 10-15 minutes, stirring once, until tender, but beginning to wither and develop slight caramelization.
  4. Remove the pan from the oven and allow to cool slightly.
To Assemble:
  1. Spread a nice layer of Vegan Green Pea Hummus on half of the puff pastry "bread" slices.
  2. Top each with ⅙th of the asparagus.
  3. Turn the remaining puff pastry slices upside down and spread with a thin layer of the Vegan Orange-Chipotle Mayonnaise. Then place them, mayo side down, on top of each sandwich.
Serving suggestion: Fresh raw pea shoots and plantain chips seasoned with chili, lime and salt (available at Hispanic markets)
Recipe by Go Dairy Free at