• Alicia Ann Lip


Easy sandwich to pack and go! Vegan, dairy-free ingredients

These are perfect for breakfast or a quick lunch, I like to pack them for a Sunday picnic at the seaside. Warm, crispy toast filled with healthy avocado mash, crunch red capsicum, melted cheddar flavoured vegan cheese (Violin's brand - made from using coconut oil with cheddar flavours) and green sprouts.


  • 3 very ripe avocados

  • 1 tsp of Himalayan pink salts

  • 1/2 lemon squeeze

  • 1/4 red capsicum (chopped)

  • Black pepper to taste

  • 3 pcs of Violife Cheddar cheese (fully vegan)

  • 4 slices of red capsicum / tomato

  • Handful of green sprouts

  • 4 pcs of toast

Servings for 2 very hungry people


Firstly, start with heating up your pan on medium low heat to toast your bread for 2 mins or so on both sides. If you have a toaster, go ahead and brown them, but because I do not use a toaster, I crisp my bread over the stovetop, which is really easy and hassle-free! In the meantime, prepare the avocado mash. Remove the core of the avocado, and place them in a bowl. Add the pink salts, lemon, chopped capsicum and black pepper in the mix. Mix well.

Spread the prepared avo mash onto the warm toast and add the capsicum slices, alternatively, you can use tomato slices but I am allergic to raw tomatoes (will get rashes if I eat them). Hence, capsicum in my sandwiches is the solution for me. Now what we need to do is to melt the vegan cheddar cheese in the microwave or 1 min or so. Pour the melted cheese on top of your sandwich and add the green sprouts before topping the lid (bread). You are done!

Enjoy it immediately while the cheese is still very much melted. To store for later (within the day), wrap in baking parchment paper and seal tight with a string/rope. This keep it fresh for the next half of the day!

Perfect for Picnics

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