30 min.


2 people


●  4 pieces sourdough sandwich bread

●  Plant Provisions Chipotle Slices

●  1 Avocado, sliced

●  1⁄2 cup aquafaba (the liquid from canned chickpeas)

●  2 teaspoons white vinegar

●  2 teaspoons dijon mustard

●  3 garlic cloves

●  2 tablespoons fresh parsley

●  2 tablespoons fresh chives

●  2 teaspoons lemon juice

●  Salt and pepper, to taste

●  3⁄4 cup avocado oil, or other flavorless oil

●  2 red onions, sliced

●  1⁄2 cup white vinegar

●  1⁄2 cup apple cider vinegar

●  1 cup filtered water

●  1 teaspoon salt

●  1 teaspoon black pepper

●  1 tablespoon maple syrup

●  Red pepper flakes to taste


- Make your Vegan Ranch -

1. To a blender or small food processor, or using a stick blender, add aquafaba, white
vinegar, mustard, garlic, parsley, chives, lemon juice and blend until frothy. Slowly stream in oil until emulsified. Season with salt and pepper to taste.

- Make your Pickled Red Onions -

1. To a small sauce pot add white vinegar, apple cider vinegar, water, salt, pepper, maple syrup, and red pepper flakes to a simmer over medium heat.

2. Add sliced onions to a tall mason jar and pour brine over onions. Let cool to room temperature with the lid off and then place in the fridge to cool down.

- Build your sandwich -

1. Toast your bread to your liking.

2. To the base of your bread, add a thick layer of vegan ranch and top with half of the avocado sliced.

3. Load on Plant Provisions Chipolte Slices and top with pickled onions.

4. Drizzle on a little extra vegan ranch for good measure and top with your other pieces of bread. Enjoy!