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Meatless Merguez Sandwiches with Carrot and Herb Salad » Simple and Healthy Recipe! ✅

The first time I ate North African merguez sausage was in the south of France when I was 18 years old. (After all, the Maghreb region where the sausage originated isn’t that far from France’s southernmost coast.) Every snack stand I passed had Merguez Frites (sausage and fries) on the menu, and after much praise, well, not so much. – My mom bought me one. I still remember that first bite: rich, succulent lamb topped with smoky, tangy harissa and pungent spices like cumin, coriander, and fennel.

Years later, I still dream of that bite. These sandwiches are my vegan ode to those merguez sausages. Here, plant-based meat replaces the lamb, while the toppings remain fairly traditional: harissa, cumin, coriander, fennel, smoked paprika, and a faint whisper of cinnamon. Paired with a crisp, crisp carrot-herb salad and garlicky yogurt sauce on a Toasted Arnold®, Brownberry® or Oroweat® Hot Dog Bun, this might as well become a bun you’ve been dreaming of for years. —Asha Loupy

This recipe is shared in collaboration with Arnold®, Brownberry®, and Oroweat®. – Publishers

  • For the meatballs:
  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground fennel seeds

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon ground cinnamon

  • 1 package (12 ounces) vegetable meat

  • 1/4 cup panko breadcrumbs

  • 1 small shallot, grated (about 2 tablespoons)

  • 1 tablespoon harissa paste

  • 1 tablespoon Greek yogurt

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon kosher salt

  • 3 tablespoons extra virgin olive oil, divided

  • For the toppings and sandwiches:
  • 2 tablespoons extra virgin olive oil

  • Zest of 1 lemon (about 2 teaspoons)

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon kosher salt, divided

  • 1 large carrot, grated (about 1 1/2 cups)

  • 1/2 cup fresh parsley leaves, coarsely chopped

  • 1/2 cup fresh mint leaves, coarsely chopped

  • 2/3 cup Greek yogurt

  • 1 large garlic clove, finely grated

  • 4 Arnold®, Brownberry®, or Oroweat® Potato Hot Dog Buns, halved and toasted

  1. Heat a small skillet over medium-high heat. Add the cumin, coriander, fennel seeds, black pepper, and cinnamon and toast, stirring constantly, until the spices begin to brown and aromatic, about 30 seconds. Transfer the spices to a large bowl and add the vegetable meat, panko breadcrumbs, shallots, harissa, yogurt, smoked paprika, and salt. Mix well, cover and refrigerate for 15-30 minutes. (This will help the meatballs stick together.)

  2. While the meatball mixture cools, prepare the rest of the sandwich components. For the Carrot Herb Salad, combine the olive oil, lemon zest, lemon juice, and 1/2 teaspoon salt in a medium bowl. Add the grated carrots, parsley and mint and set aside without stirring until ready to serve.

  3. To make the yogurt sauce, combine the Greek yogurt, grated garlic, and remaining 1/2 teaspoon salt in a small bowl. Beat until smooth and reserve.

  4. Remove cooled meatball mixture from refrigerator. Sprinkle a pan with a tablespoon of extra virgin olive oil and rub a little oil on your hands (this will make lamination easier and less sticky). Divide the mixture into 12 portions, about 1 1/4 ounces each, and form balls between the palms of your hands. Place the finished meatballs on the greased baking sheet.

  5. Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of extra virgin olive oil and continue heating for another 30 seconds. Arrange the meatballs in a single layer in the skillet and brown on all sides, 1 to 1 1/2 minutes per side. Remove cooked meatballs from skillet and transfer to a paper towel-lined plate.

  6. To assemble the buns, spread a thick layer of yogurt sauce on both the top and bottom of the hot dog bun. Sprinkle the carrot and herbs with the topping, then spoon a generous amount of coleslaw onto the top bun so the yogurt sauce will hold it in place. Place 3 meatballs in the bottom of the sandwich, then close it carefully. Repeat with remaining rolls and serve immediately.

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