3 Budget-friendly Vegan Gatsby Fillings

Rashaad Pandy first created the gatsby for his takeaway business in 1974, but it wasn’t on purpose. It was one of those “there’s nothing in the fridge” moments we’ve all experienced when we stare at it in hope that something new will magically appear. Only in this case, something truly magical did occur and it was adored ever since.

A gatsby is a footlong sandwich stuffed with slap chips, meat, lettuce, fried eggs, cheese, a sauce - and whatever else you have on hand, really. Although the ingredients vary, skipping on the slap chips is a big no-no.

Soya minced “nyama” gatsby

Over the years, meat has become increasingly expensive, making it a luxury for many South Africans. Soya mince is a healthy and inexpensive replacement option, that tastes delicious if it is prepared properly. As a bonus, it’s also cruelty-free and less taxing on your body’s digestive system.

Ingredients for the soya mince filling (enough for half a gatsby):

• 1 can tomato and onion “braai relish”
• 200g dried soya mince
• ½ tsp mixed herbs
• 2-3 tbsp soy or Worcester sauce
• ½ tsp cumin powder
• ½ tsp coriander seed powder
• ½ tsp garam masala powder
• ½ tsp smoked paprika
• A dash of oil for frying
• Salt and pepper to taste

Method and pairing notes:

Set your mince aside to soak in hot water until it softens. Once softened, drain the mince completely. Add a dash of oil to your pan and bring it up to medium heat.

Add your herbs, spices, soy or Worcester sauce, and mince and fry it up until slightly brown or golden in colour. Once browned, mix in your can of braai relish and allow it to cook until the braai relish thickens slightly.

Soya mince gatsby filling goes nicely with some “slap” chips, lettuce, fresh tomato, tomato sauce, Mrs. Balls Chutney and cucumber.

Chickpea “tuna” mayo gatsby

For those South Africans who love their “vis en tjips,” this twist on a traditional classic is a great catch to add to your vegan pool of recipes. Of course, there’s no batter involved and it doesn’t come with the sounds of seagulls trying to steal your food, but it still tastes a lot like home.

Ingredients for the chickpea-tuna filling (enough for half a gatsby):

• 1 can chickpeas
• 1 sheet seaweed (nori)
• 2 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp paprika powder
• ½ tsp wholegrain or dijon mustard
• ½ teaspoon dried dill or mixed herbs
• 2 tbsp lemon juice
• ⅓ cup plant-based/vegan mayonnaise
• Salt and pepper to taste
• Optional: For some extra “fishiness,” add 2 tablespoons of chopped capers to the mix. For extra “umami” or “cheese” flavour, add 1 teaspoon of nutritional yeast.

Method and pairing notes:

Drain the chickpeas. Place them in a bowl and mash them with a fork. Add your herbs, spices, soy sauce, lemon juice and mayo and mix well.

Chop your seaweed sheet finely and add it to the mixture, along with your salt and pepper.

The best way to chop seaweed is to cut it finely using scissors. The chickpea tuna gatsby filling goes nicely with some lettuce, pickles, fresh tomato, fresh coriander, fresh dill, slap chips, mayo, mustard and a squeeze of lemon juice.

Tofu scramble breakfast gatsby

When you first go vegan, cheese and eggs are usually the last two things to go. Fortunately, these days vegan cheese is pretty much everywhere, but it can be really expensive and most of them aren’t healthy. Egg substitutes, on the other hand, are few and far between - but that’s where tofu comes in.

• Ingredients for the tofu-scramble filling (enough for half a gatsby):
• 1 tofu block, soft or firm (300g)
• 2 tsp nutritional yeast (helps to create the flavour of cheese)
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp paprika powder
• ½ tsp turmeric powder
• ½ tsp black salt (helps to create the flavour of egg)
• ½ tsp mixed herbs
• ½ tsp mustard powder (adds to the flavour of both cheese and egg)
• A dash of oil for frying
• A dash of oil in the scramble
• Salt and pepper to taste
• Optional: If you don’t have black salt on hand, regular salt can be used. However, it will decrease the similarity to scrambled eggs due to the sulphur in the black salt.

Method and pairing notes:

Drain your tofu and place it into a bowl. Crumble the tofu gently with a fork or your hands until it resembles scrambled eggs.

Add your herbs, spices, oil and nutritional yeast and stir until it covers your tofu. In a pan, add a dash of oil to a non-stick pan on medium heat.

Fry your tofu mixture until slightly golden. Serve on your gatsby.

Tofu scramble gatsby filling is best paired with vegan cheese or extra nutritional yeast, fried mushrooms, fresh tomato, rocket, avocado, tomato sauce, mustard, chilli sauce and of course, slap chips - lekker eet!

Tell us your food story

Have you tried a vegan twist on an old favourite? Which one was your favourite and why? Let us know in the comments down below or contact us to have your recipe featured on our site.

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Tags: Gatsby, Junk Food, Vegan