Vegan Sandwich by Chef Stephen Ochieng, H&S Chef Of The Month

H&S Chef Of The Month

Chef Stephen Ochieng

Nationality: Kenyan

Interview With H&S Magazine

Who Is Stephen Ochieng?

My name is Chef Stephen Ochieng, and I am a chef based in Nairobi, Kenya. From a young age, I developed a deep passion for cooking, which has since become a significant part of my life and career.

 

Type Of Cuisine?

Italian cuisine is one of my all-time favourites. I have always been drawn to it, especially because of my love for pasta.

 

What Inspired You To Become A Chef?

My inspiration to become a chef came from my mother, who was an incredible cook known for her delicious street food. I promised her that I would follow in her footsteps and carry on her culinary legacy.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

In this industry, I have faced many challenges. One that I can mention is that sometimes, when joining a new job, the menu is totally different from what you know, which means it can take you several days to master the new menu.

 

What’s Your Biggest Achievement In The Culinary Industry?

The most significant achievement I have accomplished is training my fellow colleagues, helping them progress from kitchen assistants to cooks. Another achievement is that I can now prepare at least five different types of cuisines perfectly.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

For me, technique is very important, especially when it comes to using pans and knives. I have strong knife skills, and I love cooking with pans. One of my favourite techniques is flambé, which brings me great joy when I see the flames and the excitement it adds to the cooking process.

Recipe Of The Week: Vegan Sandwich

The Vegetables

Ingredients:

• ½ sweet yellow pepper, thinly sliced
• A handful of sliced button mushrooms
• 1 medium carrot, shredded
• 1 medium zucchini, shredded
• Salt & pepper to taste
• A dash of olive oil

The Sandwich

Ingredients:

• 3 slices of bread (preferably whole wheat or your choice)
• Spread of your choice (e.g. hummus, avocado, or your favourite vegan spread)
• 2 large leaves of clean iceberg lettuce
• 1 medium tomato, sliced into rings

 

Preparation: The Vegetables

Grill the sweet yellow pepper, button mushrooms, shredded carrot, and shredded zucchini in a pan with a dash of olive oil. Season with salt and pepper to taste. Grill until they are soft and lightly charred, then set aside.

Preparation: The Sandwich

Lay out the 3 slices of bread. Spread your choice of spread (e.g. hummus or avocado) generously on two slices of the bread, then on one slice of bread, place the iceberg lettuce leaves on top of the spread. Now, arrange the sliced tomato rings on top of the lettuce. Next, add the grilled vegetables on top of the tomatoes, then cover with the third slice of bread, creating a sandwich. Heat a grill pan or regular pan on medium heat. Place the sandwich in the pan and grill it for about 1 minute on each side, or until the bread is crispy and golden, then carefully cut the sandwich in half horizontally using a sharp knife.

 

Plating

Serve with chips or your favourite side & enjoy your healthy vegan sandwich.