Low Carb Chick'n Pesto Sandwiches

| LOW CARB CHICK'N PESTO SANDWICHES |

Easy, low carb, high flavour chick'n pesto sandwiches! I absolutely adore a pesto sandwich, especially paired with oven roasted, sweet cherry tomatoes, and vegan cream cheese.

Recipe notes:

To make these low carb I've used the specific ingredients I've linked in the "ingredients" section below. If you don't have these specific brands you can substitute them in for what's available to you. If you're tight with your macros you can follow these links, subtract them from the total macros and add back in the brands/ingredients that you're using instead.

 

Recipe makes 4 servings

Macros per serving:

539 cals - 39g carbs - 17g carbs - 30g protein 

 

Ingredients, Tomatoes:

1 pint cherry tomatoes (12-15 tomatoes)

1 tsp oil 

4 cloves garlic, optional 

pinch of salt and pepper

 

Chick'n:

280g (1 package) fava tofu 

1 tsp oil (I like to use this spray oil to make using less easier)

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

 

Pesto:

4 cups kale

1/4 pumpkin seeds

1/4 cup olive oil 

2 tbsp nutritional yeast

2 tbsp lemon juice

2 cloves garlic

1 tsp salt

 

Sandwiches:

4 low carb buns 

1/2 cup vegan cream cheese (2 tbsp each sandwich)

2 cups fresh arugula 

 

Recipe, Tomatoes:

Preheat the oven to 375 F and line a small baking tray with parchment paper.

Add tomatoes, 4 garlic cloves (optional), 1 tsp oil, salt and pepper. Mix.

Roast in the oven for 20-25 minutes or until tomatoes are bursting.

 

Tofu:

Break the fava tofu into small chunks and add to a bowl.

Season with garlic powder, onion powder, salt, pepper, and oil.

Toss well to combine.

Spread across a baking tray and bake for 18-20 minutes or until browned.

 

Pesto:

Add all the ingredients to a high speed blender and blend until you have desired pesto consistency. I like mine *lightly* textured still, not completely smooth.

 

Add the bake tofu cubes to a small bowl and add the pesto. Toss well to coat.

 

Sandwiches:

Slice the buns in half and add 1 tbsp vegan cream cheese to each side.

Divide the pesto chick'n across the four bottom pieces of bread.

Top with roasted cherry tomatoes.

Add arugula and the top bun to each.

Stash the sandwiches in a sealed containers in the fridge until ready to eat.

Enjoy!

 

 

 

Looking for more easy, high protein, plant-based recipes with macros and calories? Make sure you check out the High Protein Vegan Ebook Collection for simple, meal prep friendly recipes that match your goals.