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Vegan Sandwich

Vegan sandwich options can be an afterthought, but at Marion Street Eatery, this delicious sammy takes centre stage. Veggies and protein-packed nut spread get wedged between slices of Winnipeg’s own City Bread.

Chef Camila Gamboa
Marion Street Eatery

Garlic cashew spread
2 cups cashews, soaked overnight
1 1/2 cups water
2 Tbsp garlic puree
6 Tbsp nutritional yeast
2 Tbsp lemon juice
Salt and pepper, to taste

2 slices of rye bread, toasted
Garlic cashew spread
5 slices English cucumber
1 Tbsp pickled onions
4 slices apple
1/2 cup arugula
1/4 cup De Luca’s marinated eggplant
4 mushrooms, sauteed

Garlic cashew spread

  1. In a food processor, puree cashews with water until smooth.
  2. Add garlic puree, nutritional yeast, lemon juice, salt and pepper. Process until the spread is smooth and well combined. Yield should be about three cups cashew garlic spread.


  1. Assemble sandwich using desired amount of cashew garlic spread and remaining ingredients.

Yield 1 vegan sandwich, plus extra cashew garlic spread