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Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4

Vegan Triple Decker Club with Sprouted Flax and Chia and Supergrains

Rate this recipe for points
9

With beautiful layers of pickled red beets, shredded carrots, avocado, green leaf alfafa lettuce, hummus and fresh lemon, this tasty behemoth takes a bit of effort, but the result is so worth it. Our Sprouted Flax and Chia and Supergrains do a great job of adding the right texture while standing up to the bold flavours of the other ingredients.

Lunch
Veggie Picks
Sliced Bread

Ingredients

  • 8 slices Stonemill® Bakehouse Sprouted Flax bread, toasted
  • 4 slices Stonemill® Bakehouse Chia and Supergrains bread, toasted
  • 2 medium carrots, cut into a fine julienne
  • 5 pickled beets, finely shredded
  • 3/4 cup (180g) of hummus
  • 2 cups (500ml) of fresh alfalfa sprouts
  • 1 avocado, halved and thinly sliced
  • 1 tablespoon (15ml) lemon Juice
  • 2 tablespoons (30ml) olive oil
  • salt & pepper, to taste

Directions

  1. Before building your sandwiches, toss the sliced avocado in the lemon juice to stop them from oxidizing.
  2. Slather 2 slices each of Stonemill® Bakehouse Sprouted Flax with 2 tablespoons of the hummus. Set one aside.
  3. Top the one slice with the carrots, followed by 1/2 cup of the alfalfa sprouts. Drizzle the sprouts with a little olive oil.
  4. Cover the sprouts with a toasted slice of Stonemill® Bakehouse Chia and Supergrain.
  5. Layer with slices of avocado and pickled beets
  6. Top the sandwich with the remaining slice of bread covered with the hummus. Serve.