A different way to use Swiss chard stems instead of throwing them away: partially cook them, coat them in batter and breadcrumbs, bake until crisp, then serve in a sandwich with pickles and cabbage salad.
Ingredients
For the sandwich and chard stems
- Whole-grain sandwich rolls or baguette-style bread
- Pickled cucumber
- Stems from 1 bunch Swiss chard; wider stems work best
- Vegetable broth for cooking
- 1/2 cup water
- A pinch of seven-spice blend
For the batter
- 1/2 cup corn flour or wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- A pinch of turmeric
- A pinch of salt
- 1/2 cup plant-based yogurt, plant milk, or water; add more if needed so the batter stays thick
For the crumb coating
- 1/2 cup fine breadcrumbs or cornmeal
- 1 cup oats
- 1 tsp ground bay leaf
- A pinch of seven-spice blend
For the salad
- Vegan mayonnaise
- Cabbage
- 2 tbsp lemon juice
- A pinch of salt
- 2 tbsp olive oil
Method
- Place the chard stems in a wide pan. Add the water, vegetable broth and seven-spice blend, and cook until most of the liquid evaporates and the stems are only half cooked, not fully soft.
- Mix the corn or wheat flour with whichever liquid you are using—water, plant yogurt or plant milk—plus the baking powder, baking soda, turmeric and salt.
- Mix the fine breadcrumbs with the oats.
- Once the chard stems have cooled, dip them thoroughly in the batter, then coat them in the breadcrumb mixture and arrange on a tray.
- Chill for about 15–30 minutes so the coating firms up. You can also store them in a covered container in the refrigerator for later.
- Oil a baking tray, arrange the stems and bake. Once browned underneath, turn them over; or spray/brush the tops with a little oil and use top heat if you prefer not to flip them.
- Brown well, then turn off the oven.
- Meanwhile, finely shred the cabbage and dress it with lemon juice, salt, olive oil and 1 tablespoon vegan mayonnaise.
Assemble the sandwich
Spread a little mayonnaise on the bread. Add 1 or 2 chard stems, depending on the size, plus pickled cucumber. Warm the sandwich in a press or toaster. Once lightly browned, open it and add the cabbage salad.
Serve with salad and crispy roasted potatoes, or serve the escalope as a plated meal instead of a sandwich. Enjoy 🙂
Why using the chard stems is worth it
This recipe turns a part of the vegetable people often discard into the center of a meal. Swiss chard contributes potassium, magnesium, carotenoids and several vitamins, while the oats in the coating add fiber.
The bigger practical win is also food waste: instead of throwing away the stems after using the leaves, you get another meal from the same bunch of chard.
And the sandwich gets its texture from vegetables, oats and a crisp coating rather than needing an animal-based cutlet.
Try our soy-protein sandwich or carrot hot dog.
