SANDWICHES
◁ VEGAN “LOOSE MEAT” SANDWICHES
Not a sloppy Joe and not quite a Maid-rite, this vegan version of a loose meat sandwich is oh so simple and tasty! This filling is terrific served on a toasted bun with yellow mustard and onions.
2 tablespoons (28 g) vegan butter
1/2 cup (80 g) diced onion
1 cup (70 g) diced mushrooms
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt, or more to taste
1/4 teaspoon liquid smoke
1/2 cup (120 ml) almond milk
1 cup (100 g) textured vegetable protein (TVP)
1/2 cup (120 ml) vegetable broth
1/2 teaspoon black pepper
4 hamburger buns, toasted
In an uncovered pressure cooker, heat the butter on medium-high. Sauté the onion and mushrooms for 3 minutes, or until the onion softens. Add the seasonings and milk. Bring to a light boil. Add the TVP and broth. Stir well. Cover and bring to pressure. Cook at high pressure for 3 minutes. Use a quick release. Remove the lid, stir in the pepper and salt to taste. Spoon onto the buns.
Yield: 4 sandwiches
◁ SUMMER SQUASH VEGGIE SLOPPY JOES
Who doesn’t like sloppy joes? Make your sloppy joes soy free by using beans in place of tofu. You can use tortillas instead of the hamburger buns.
1 cup (160 g) diced yellow or white onion
1/4 cup (60 ml) low-sodium vegetable broth
1/2 cup (54 g) chopped carrot
1 cup (101 g) chopped celery
12 ounces (340 g) extra-firm tofu, drained and mashed up, or 1 can (15 ounces, or 425 g) black or pinto beans
1 1/2 cups (170 g) peeled and chopped summer squash
6 ounces (170 g) tomato paste
3 cups (705 ml) tomato sauce
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon dried oregano
1 teaspoon black pepper
1 1/2 cups (355 ml) water
6 hamburger buns, toasted
1 cup (120 g) nutritional yeast
In a large pan, sauté the onion. Once the onion starts to brown, add the broth. Add the carrot and celery. Cook, stirring occasionally, for 2 minutes. Add the tofu or beans and squash, mixing well. Cook for 2 minutes. Add the paste and sauce, stirring to dissolve completely. Add the garlic, chili powder, paprika, oregano, and pepper. Mix until thoroughly combined. Reduce the heat to medium-low. Add the water. Cook for 8 to 10 minutes, or until the mixture is thickened, stirring occasionally.
Once the mixture has thickened, divide it on the buns. Top with the yeast.
Yield: 6 sandwiches
◁ PAV BHAJI
Pav bhaji is a popular street food dish in India, consisting of a thick potato-based curry (bhaji) and soft rolls (pav)—sort of like sloppy joes, only way kinder and way spicier.
1 large white potato (10 ounces, or 280 g), diced
2 heaping cups (290 g) frozen cauliflower florets
2 tablespoons (30 ml) olive oil
1/3 cup (50 g) chopped red onion
1 small hot green pepper, seeded and minced
1 red bell pepper, seeded and diced
2 cloves garlic, pressed
1 to 1 1/2 teaspoons grated fresh ginger, to taste
1/4 teaspoon turmeric
1 tablespoon (5 g) pav bhaji masala or garam masala
1 cup (260 g) crushed tomatoes
1/2 cup (80 g) cooked petite green peas
Salt, to taste
Nondairy butter, for rolls
8 large soft rolls, halved and lightly toasted
1/2 cup (8 g) chopped fresh cilantro
In a large pot, place the potato and cauliflower and cover with water. Boil over high heat until tender, 10 to 15 minutes, and then drain. Mash.
In a large skillet, heat the oil over medium-high heat. Sauté the onion, green pepper, and bell pepper until tender, about 5 minutes. Add the garlic, ginger, turmeric, and masala and cook for 1 minute longer. Add the tomatoes, peas, and salt to taste. Add the potato mixture, stir well, cover with a lid, and simmer on low heat for 15 minutes, stirring occasionally. (The mixture should be very thick but not dry. If it gets dry before the cooking is done, add a little water or vegetable broth to moisten it just a bit.)
To assemble the sandwiches, lightly butter both halves of the rolls. Scoop 1/2 cup (120 g) pav bhaji on the bottom half. Sprinkle with 1 tablespoon (1 g) chopped cilantro. Replace the tops of the rolls or leave open-faced.
Yield: 8 sandwiches
◁ TEMPEH SLOPPY JOES
Here’s a great way to use tempeh instead of tofu, although the latter is perfectly acceptable. This is a hearty dish that can be a sandwich or a main event.
1 package (8 ounces, or 225 g) tempeh, cubed
1 tablespoon (15 ml) olive oil
1 onion, finely chopped
1 bell pepper, seeded and finely chopped
1 can (15 ounces, or 420 g) tomato sauce
1 tablespoon (8 g) chili powder, or to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons (30 ml) vegan Worcestershire sauce
1 teaspoon (5 ml) hot sauce, optional
4 buns, toasted
In a steamer basket placed in a pot filled with 2 to 3 inches (5 to 7.5 cm) of water, steam the tempeh for 10 minutes. Transfer the tempeh to a bowl, and crumble with your hands.
In a large saucepan, heat the oil over medium heat. Sauté the onion until translucent. Add the bell pepper and tempeh. Sauté for a few minutes more, stirring constantly. Add the sauce, chili powder, salt, pepper, Worcestershire, and hot sauce, if using. Cover, reduce heat, and simmer for 10 minutes. Serve on the buns.
Yield: 4 sandwiches
◁ CARNITAS SANDWICHES
Jackfruit is a wonderful substitute for shredded meat because it has the perfect texture. It also absorbs the flavors of whatever sauce you marinate it in.
FOR THE CARNITAS:
2 cans (20 ounces, or 565 g each) jackfruit in brine or water (not syrup)
1/2 cup (120 ml) orange juice
2 tablespoons (14 g) onion powder
6 cloves garlic, minced, divided
3 tablespoons (45 ml) lime juice, divided
1/4 cup plus 2 tablespoons (90 ml) tamari, divided
1 tablespoon (15 ml) hot sauce
1 tablespoon (2 g) dried cilantro
1 teaspoon ground cumin
1 tablespoon (22 g) brown rice syrup
2 tablespoons (30 ml) olive oil
1/4 cup (40 g) minced shallot
FOR THE CHILI CRÈME:
6 ounces (170 g) drained firm silken tofu
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lime juice
1/2 teaspoon salt, or to taste
1 teaspoon chili powder, or to taste
1/2 teaspoon onion powder
1 tablespoon (1 g) chopped fresh cilantro
FOR THE SANDWICHES:
3/4 cup (192 g) guacamole
4 sub sandwich rolls, 6 inches (15 cm) long, lightly toasted
To make the carnitas: Rinse, drain, and roughly shred the jackfruit.
In a large pot, combine the jackfruit, juice, onion powder, 4 cloves of the garlic, 1 tablespoon (15 ml) of the juice, 1/4 cup (60 ml) of the tamari, hot sauce, cilantro, cumin, and syrup. Add enough water to reach about 3/4 inch (2 cm) above the jackfruit. Cover and bring to a boil over high heat. Lower the heat and simmer for 1 hour, stirring occasionally. Stop simmering if so much liquid evaporates that the jackfruit isn’t fully immersed. Do not drain. Let cool, cover, and chill the jackfruit in the liquid overnight, up to 24 hours.
When ready to cook, drain the jackfruit.
In a large skillet, heat the oil over medium-high heat. Add the jackfruit, the remaining 2 cloves garlic, and the shallot. Cook for 10 minutes, or until the jackfruit starts to brown. Stir occasionally. Add the remaining 2 tablespoons (30 ml) juice and the remaining 2 tablespoons (30 ml) tamari. Cook for 5 minutes longer.
To make the crème: In a food processor, process all of the ingredients until smooth, scraping the sides with a rubber spatula as needed. Store in an airtight container in the fridge for up to 1 week.
To assemble the sandwiches: Spread 3 tablespoons (48 g) guacamole on one half of each roll. Spread 2 generous tablespoons (36 g) chili crème on the other side of each roll. Pile 1/2 cup (100 g) jackfruit on top, or enough to fit on the roll without spilling over.
Yield: 4 sandwiches, 1 scant cup (215 g) Chili Crème
◁ BEET-N-BARLEY BURGERS
These delectable burgers hit the mark even with non–beet lovers. The slightly earthy undertone is the perfect springboard for the black-eyed peas and barley. Keep in mind that beets stain.
4 cups (940 ml) water
1/2 cup (100 g) dry pearl barley
Pinch of salt
1 tablespoon (15 ml) olive oil
1 cup (160 g) minced onion
1 cup (225 g) peeled, finely diced raw beets
1/2 cup (75 g) minced green bell pepper
3 tablespoons (24 g) minced carrot
3 cloves garlic, pressed
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 cup (86 g) cooked black-eyed peas, drained and rinsed
1/4 cup (65 g) barbecue sauce
2 teaspoons Dijon mustard
1 teaspoon liquid smoke
1 teaspoon ume plum vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 to 1 cup (60 to 90 g) old-fashioned or quick oats, ground
Canola oil, for cooking
8 burger buns
Vegan mayonnaise, onions, lettuce, tomato, pickles, or other burger toppings
In a medium saucepan, bring the water, barley, and salt to a boil over high heat. Reduce the heat to a simmer. Cook, uncovered, for 30 to 35 minutes, or until the barley is quite tender. Drain.
In a large skillet, heat the oil over medium heat. Add the onion, beets, pepper, carrot, garlic, and spices. Cook for about 10 minutes, stirring, or until the vegetables are tender.
In a large bowl, mash the peas with a fork until pasty. Add the sauce, mustard, liquid smoke, vinegar, salt, and pepper. Stir to combine. Add the barley and vegetables. Stir well to combine. Add 2/3 cup (60 g) of the oats and mix well. Add more oats, 1 tablespoon (8 g) at a time, until the mixture can be shaped into burgers. Refrigerate the mixture for 1 hour or longer.
Line a baking sheet with parchment paper.
Using 1/2 cup (112 g) of the mixture, form into 8 patties about 3 inches (8 cm) wide and 1/2 inch (1.3 cm) thick.
In a large skillet, heat enough oil to cover the bottom over medium-high heat. Add the burgers and cook for 5 to 6 minutes, or until the bottom is blackened and slightly crisp. Turn and cook the other side for 4 to 5 minutes. Serve on the buns with the toppings.
Yield: 8 burgers
◁ SUPER STACKED VEGGIE “BURGER”
This isn’t your usual burger. It’s even better! Grill up extra veggies to save and use for other meals during the week.
FOR THE MARINADE:
1/3 cup (80 ml) coconut aminos, low-sodium soy sauce, or Bragg’s Liquid Aminos
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (7 g) smoked paprika
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chipotle powder or cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
About 1/2 cup water (120 ml)
FOR THE “BURGER”:
1 medium sweet onion, cut into round slices
4 medium portobello mushrooms, brushed clean
3 medium zucchinis, sliced lengthwise in 1/4-inch- (6 mm) thick slices
1 large red bell pepper, seeded and sliced lengthwise
1 medium eggplant, sliced in 1/4-inch (6 mm) round slices
FOR THE TOPPINGS:
1 large tomato, sliced
2 large avocados, sliced in quarters
1 head Romaine lettuce, washed, dried, and pulled into separate pieces
4 hamburger buns
1 tablespoon (11 g) mustard or ketchup
To make the marinade: In a bowl, combine all of the marinade ingredients. Taste and adjust the seasonings. This marinade is very concentrated, so add approximately 1/2 cup (120 ml) water to thin out.
To make the “burgers”: To the marinade, add the onion, mushrooms, zucchinis, pepper, and eggplant. Toss until vegetables are covered, but don’t leave in marinade beyond 2 minutes.
Preheat the grill.
Grill the vegetables until soft.
Assemble the sandwich in this order: bottom of bun, mushroom, eggplant, lettuce, tomato, 2 or 3 slices zucchini, 2 slices pepper, onion, and avocado. Spread the condiment on the bun top and place atop vegetables.
Yield: 4 “burgers”
◁ BEET BURGERS
This burger pairs perfectly with a side of Carrot Fries. Serve each burger on a whole wheat bun, topped with tomatoes, onions, avocado, and eggless mayonnaise.
2 cups (240 g) grated beets (about 2 large beets)
1 1/2 cups (300 g) cooked bulgur wheat
1 cup (130 g) toasted sunflower seeds
1/2 cup (120 g) toasted sesame seeds
1/2 cup (80 g) minced onion (about 1 small onion)
1/2 cup (60 g) bread crumbs
1/4 cup (60 ml) oil
3 tablespoons (24 g) all-purpose flour
3 tablespoons (8 g) finely chopped fresh parsley
4 cloves garlic, finely chopped
2 to 3 tablespoons (30 to 45 ml) tamari soy sauce
1/4 teaspoon cayenne pepper
Salt, to taste
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment.
In a large bowl, combine the beets, bulgur, sunflower, sesame, onion, bread crumbs, oil, flour, parsley, garlic, tamari, cayenne, and salt to taste.
Try to create a patty that will stay together. If it falls apart, add a little more bulgur or flour until you have a firm patty that won’t fall apart while baking.
Form the mixture into 10 to 12 patties. Bake for 25 minutes, or until firm. Carefully flip halfway during the cooking time.
Yield: 10 to 12 patties
◁ “BACON ’N EGG,” PINEAPPLE BEETROOT BURGER
In Australia, this assortment of toppings is standard for enjoying a burger. For best results, prepare everything separately and assemble right before eating.
FOR THE BURGERS:
1 1/2 cups (257 g) cooked pinto beans
1 cup (96 g) textured vegetable protein (TVP) rehydrated in 1 cup (235 ml) vegetable broth for 10 minutes
2 cloves garlic, grated
1 carrot, grated
1 small beet, peeled and grated
1/2 teaspoon salt
1/2 cup (60 g) bread crumbs
FOR THE “EGGS”:
1 block tofu (14 ounces, or 397 g), extra firm, drained and pressed slightly
2 teaspoons black salt
1/2 cup (60 g) gram flour mixed with 1/2 cup (120 ml) water
FOR THE ASSEMBLED BURGER:
12 hamburger buns
1/2 cup (115 g) vegan mayonnaise
1 1/2 cups (30 g) arugula leaves
12 slices canned pineapple, drained
12 burgers
1 large avocado, sliced into 24 thin pieces
24 pieces vegan bacon
12 “eggs”
2 medium tomatoes, sliced into about 12 slices
12 slices pickled beetroot, drained
To make the burger: Preheat the oven to 375°F (190°C, gas mark 5).
In a large bowl, smash together the pinto beans and prepared TVP using a potato masher until very well combined. Blend in the rest of the ingredients using a large fork to make a homogenous mixture.
Brush a large baking pan with oil. Shape the mixture into about 12 patties and place on the pan. Brush the tops of the patties with a little more oil. Bake for 45 to 60 minutes, flipping once halfway through.
To make the “eggs”: In a small bowl, combine all of the ingredients with a fork.
Coat a medium frying pan with a little oil, heat over medium high, and drop 1/4 cup (55 g) “egg” onto pan. Cook for about 3 minutes, flip, and cook for 3 minutes more.
To assemble: Lightly toast the buns. Spread the mayonnaise on the insides of each half of the bun. Assemble in this order: bottom bun, arugula, pineapple, burger, avocado, “bacon,” “egg,” tomato, beetroot, top bun.
Yield: 12 burgers
◁ TU-NOT SALAD
Jackfruit stands in for tuna in this salad, and the seaweed gives it an amazingly seafood-y flavor. The recipe takes a few hours to make, but most of it is downtime. Serve it on your fave bread.
4 cups (940 ml) low-sodium vegetable broth
1 can (20 ounces, or 570 g) young green jackfruit, packed in water or brine, drained and rinsed
1/4 cup (20 g) hijiki or wakame seaweed
1/2 cup (80 g) finely diced red onion
1/2 cup (50 g) finely diced celery
1/2 cup (52 g) finely diced cucumber
2 tablespoons (8 g) finely chopped fresh parsley
1 1/2 teaspoons fresh dill
1/2 cup (112 g) Tofu Mayo
In a large pot with a tight-fitting lid, bring the broth, jackfruit, and seaweed to a boil over medium-high heat. Reduce to simmer, cover, and simmer for 2 hours, stirring about every 30 minutes. Remove from the heat, uncover, and cool to room temperature. Drain excess liquid and place the jackfruit and seaweed in a bowl. Using your hands, break apart jackfruit until stringy and flaky. Add the onion, celery, cucumber, parsley, dill, and Tofu Mayo. Mix until well combined. Store in the fridge in an airtight container for up to 1 week or freeze for up to 4 months.
Yield: 8 servings
◁ OUT OF TUNA SANDWICHES
This is a take on salad niçoise, which is named for the city of Nice in France. Here it’s in sandwich form, which is even nicer because it says no to tuna and anchovies.
FOR CHICKPEA TUNA:
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1/2 cup (120 g) Miso Dressing
2 teaspoons lemon juice
1/2 teaspoon minced capers
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1/2 teaspoon kelp powder
1/8 teaspoon dried dill
Salt, to taste
Black pepper, to taste
FOR THE DRESSING:
Salt, to taste
Black pepper, to taste
1 small clove garlic, pressed
2 teaspoons lemon juice
2 teaspoons white balsamic vinegar
1/2 teaspoon Dijon mustard
2 tablespoons (30 ml) olive oil
2 teaspoons minced shallot
1 teaspoon capers, drained and chopped
1/2 teaspoon vegan Worcestershire sauce
FOR THE SANDWICHES:
3 soft bread rolls, halved
18 small yellow leaves from heart of romaine
6 thin slices tomato
6 ounces (170 g) green beans, cooked until crisp-tender
12 olives, for serving
To make the chickpea tuna: In a food processor, pulse the chickpeas a few times, breaking up some of the chickpeas. Transfer the chickpeas to a large bowl. Add the remaining ingredients. Stir to combine. Cover with plastic wrap and refrigerate for about 2 hours.
To make the dressing: In a small bowl, combine all of the ingredients and whisk thoroughly. Whisk again just before using.
To assemble the sandwiches: Place 1/2 cup (120 g) of the chickpea tuna on the bottom of each roll. Top with 6 lettuce leaves and 2 tomato slices.
In a small bowl, combine the beans with the freshly whisked dressing. Place 2 ounces (a little under 1/2 cup, or 57 g) of beans on top of the tomato slices. Replace the top of the roll and with 4 olives per serving.
Yield: 3 sandwiches
◁ THE INCREDIBLE GREEN SANDWICH
This monochromatic sandwich is a hybrid of the popular avocado toast and green smoothie recipes everyone seems to be enjoying for breakfast lately.
2 small ripe avocados, peeled, halved, and pitted
1 clove garlic, minced, optional
1 1/2 tablespoons (15 g) minced green onion
1/2 teaspoon minced jalapeño, to taste
1 1/2 tablespoons (2 g) chopped fresh cilantro
1 1/2 tablespoons (25 ml) lime juice
Salt, to taste
Olive oil, for drizzling, optional
8 rolls, halved and toasted
3 cups (100 g) fresh baby spinach
1 ounce (28 g) sprouts
In a bowl, mash the avocado with the garlic, onion, jalapeño, cilantro, juice, and salt to taste.
Drizzle a little oil on each roll half. Spread a generous 1 tablespoon (20 g) of guacamole over each roll half. Top with a handful of spinach and then add a handful of sprouts. Top with the other roll.
Yield: 8 sandwiches
◁ RAZZ-ELNUT SPINACH SANDWICHES
A sandwich combining mayonnaise with raspberries? Delish! You’ll fall in love with the pink hue and tingling flavor of this new favorite spread.
FOR THE RASPBERRY SPREAD:
1/4 cup (47 g) frozen raspberries, thawed and drained
1/2 cup (120 g) Miso Dressing
1 1/2 teaspoons minced shallot
Generous 1/4 teaspoon fresh thyme leaves, chopped
FOR THE GOBBLERS SLICES:
1/2 cup (91 g) cooked navy beans
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) vegetable broth, plus more if needed
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) olive oil
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
3/4 teaspoon dried sage
1/2 teaspoon mustard powder
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon celery seed
1 1/4 cups (180 g) vital wheat gluten, plus more if needed
1/4 cup (30 g) nutritional yeast
2 tablespoons (15 g) chickpea flour
2 tablespoons (24 g) instant tapioca
FOR THE SANDWICHES:
4 bagels, halved and toasted
1/3 cup (38 g) coarsely chopped dry-roasted hazelnuts
2 cups (57 g) baby spinach
32 super-thin Gobbler Slices
To make the Raspberry Spread: In a small bowl, combine all the spread ingredients, making sure that no large pieces of raspberries are left.
In a blender, combine the beans, wine, broth, juice, oil, and spices. Blend until smooth.
In a medium bowl, combine the gluten, yeast, flour, and tapioca. Pour the wet ingredients into the dry ingredients. Mix with a fork. Add an extra 1 tablespoon (15 ml) broth or (9 g) gluten if needed to make a soft, workable dough. Knead for a few minutes, squeezing to be sure all the ingredients are combined.
Transfer the mixture to a 12-inch (30.5-cm) piece of foil. Form into a roll about 6 inches (15 cm) long. Roll the foil around the mixture, twisting the ends to enclose.
Prepare a steamer. Steam the roll for 1 hour 15 minutes. Let cool. Using a sharp, serrated knife, slice thinly with a seesaw motion. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 2 months.
To assemble the sandwiches: Spread 1 heaping tablespoon (16 g) Raspberry Spread on each bagel half (or enough to cover the surface of it). Top with 1 heaping tablespoon (10 g) hazelnuts. Cover with 1/2 cup (14 g) baby spinach, 8 Gobbler Slices, and the other bagel half.
Yield: 4 sandwiches, 20 ounces (573 g) Gobbler Slices
◁ OUT FOR THE COUNT OF MONTE CRISTO
This differs from what you might think of as a traditional Monte Cristo, but we’re betting you’ll be glad we did.
FOR THE FILLING AND SPREAD:
1 tablespoon (15 ml) olive oil
12 ounces (340 g) Moo-Free Seitan (See right), cut into 1/2-inch (1.3-cm) strips
1 1/2 cups (210 g) sauerkraut, drained (Reserve 1 tablespoon (15 ml juice for bagels below.)
2 tablespoons (30 g) prepared horseradish, divided
1 tablespoon (15 g) Dijon mustard, divided
1/4 teaspoon black pepper
Pinch of red pepper flakes
1 large avocado, peeled and pitted
2 teaspoons lemon juice
FOR FRENCH TOAST BAGELS:
1/4 cup (35 g) cashews, soaked in water for 1 hour, then rinsed and drained
1/2 cup plus 2 tablespoons (150 ml) nondairy milk
2 teaspoons Dijon mustard
1 tablespoon (15 ml) sauerkraut juice
1 tablespoon (15 ml) white wine vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (25 g) minced green onion
1 tablespoon (8 g) all-purpose flour
1 teaspoon baking powder
Canola oil, for cooking
4 bagels, halved
To make the filling and spread: In a large skillet, heat the oil over medium-high heat. Add the seitan. Cook until seared, 3 to 5 minutes. Add the sauerkraut, 1 tablespoon (15 g) of the horseradish, 1 teaspoon of the mustard, black pepper, and red pepper. Cook, stirring, for 4 minutes.
For the spread, in a small bowl, mash the avocado, juice, remaining 1 tablespoon (15 g) horseradish, and remaining 2 teaspoons mustard with a fork until smooth.
To make the French Toast Bagels: In a blender, process the cashews, milk, mustard, juice, vinegar, salt, and pepper until smooth. Pour the mixture into a shallow dish. Stir in the onion, flour, and baking powder.
In a skillet, heat 1/8 inch (3 mm) of oil over medium-high heat. (These are prone to sticking, so add additional oil if needed.) Dip the bagels into the mixture, let the extra batter drip back down into the dish, and transfer to the skillet. Cook for 3 to 4 minutes on one side, or until browned. Flip and cook the other side for 3 to 4 minutes. Place a bagel half on each plate and spread evenly with the avocado mixture. Divide the seitan/sauerkraut mixture evenly among the bagels. Put the bagel tops on.
Yield: 4 sandwiches
MOO-FREE SEITAN
FOR THE SEITAN:
2 cups (288 g) vital wheat gluten, plus more if needed
3 tablespoons (23 g) soy flour
1 tablespoon (8 g) nutritional yeast
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/4 cups (295 ml) vegetable broth, chilled, plus more if needed
1/4 cup (60 ml) tamari
3 tablespoons (45 g) ketchup
2 teaspoons liquid smoke
FOR THE COOKING BROTH:
4 cups (940 ml) vegetable broth, chilled
1 tablespoon (15 ml) tamari
1 tablespoon (15 g) ketchup
2 large cloves garlic, sliced
1/4 small onion, sliced
Generous pinch of black pepper
To make the seitan: In a medium bowl, stir the gluten, flour, yeast, and spices with a fork.
In a small bowl, combine the broth, tamari, ketchup and liquid smoke. Mix the wet ingredients into the dry, using a fork. Add an extra 1 or 2 tablespoons (15 to 30 ml) broth or (9 to 18 g) gluten, if needed, to make a workable dough. Knead by hand for 4 minutes, or until the dough forms a cohesive ball. Form into a ball about 5 inches (13 cm) across.
To make the cooking broth: In a large bowl, combine the broth, tamari, ketchup, garlic, onion, and pepper.
Preheat the oven to 300°F (150°C, or gas mark 2). Coat a 2-quart (1.9-l) round covered casserole dish with nonstick cooking spray.
Place the seitan in the prepared dish. Cover with the broth. Place on top of a baking sheet in case of drips. Cover and bake for 3 hours. Cool in the broth. Cut into four 8-ounce (227-g) portions, or as desired. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 3 months.
Yield: 2 1/2 pounds (1.1 kg)
◁ BIEROCKS
Reputed to be German, these buns feature flavorful cabbage, tempeh, and sauerkraut, wrapped in easy-to-make beer and caraway bread dough. Enjoy these at any temperature, topped with mustard.
FOR THE FILLING:
1 1/2 cups (355 ml) vegetable broth
1/4 cup (60 ml) red wine vinegar
2 tablespoons (33 g) tomato paste
1 tablespoon (15 ml) tamari
2 teaspoons onion powder
1 teaspoon cumin seeds
1 teaspoon paprika
1/2 teaspoon fennel seeds
1/2 teaspoon lemon pepper
2 cloves garlic, minced
1 teaspoon vegan Worcestershire sauce
8 ounces (227 g) tempeh, minced
2 tablespoons (30 ml) olive oil, divided
1 cup (160 g) minced onion
2 cups (180 g) chopped green cabbage
1 cup (142 g) sauerkraut, drained
1/3 cup (34 g) grated carrot
1 tablespoon (15 g) Dijon mustard
Salt, to taste
Black pepper, to taste
FOR THE BUNS:
3 cups (375 g) all-purpose flour
3 tablespoons (45 g) packed brown sugar
2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon caraway seeds
1 cup (235 ml) dark vegan beer, flat and at room temperature
Nondairy butter, for brushing
To make the filling: In a medium saucepan, combine the broth, vinegar, paste, tamari, onion powder, cumin, paprika, fennel, lemon pepper, garlic, and Worcestershire. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
Place the tempeh and the marinade in an 8-inch (20-cm) pan. Marinate for 1 hour in the fridge.
In a large skillet, heat 1 tablespoon (15 ml) of the oil over medium heat. Drain the tempeh, reserving the marinade, and add to the skillet. Cook, stirring, for 10 minutes.
Remove the tempeh from the pan. Add the remaining 1 tablespoon (15 ml) oil, onion, and cabbage to the skillet. Cook for 5 minutes. Add the sauerkraut, carrot, mustard, salt, pepper, tempeh, and reserved marinade. Cook, stirring, for 5 minutes. Let cool.
To make the buns: In a medium bowl, combine the flour, sugar, yeast, salt, caraway, and beer. Stir together. Knead for 8 minutes on a floured board. Add 1 tablespoon (8 g) flour or (15 ml) beer to make a workable dough. Form into a ball. Oil a large bowl. Place the dough in the bowl and cover with a towel. Let rise in a warm place for 1 1/2 to 2 hours, or until doubled.
Evenly divide the dough into 8 pieces. On a floured surface, roll each into a 6-inch (15-cm) round. Scoop 1/2 cup (102 g) filling into the center and fold the sides in to seal. Pat the bun into a round and place seam-side down on a baking sheet. Repeat with the remaining dough. Let rise, covered with a towel, for 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake the buns for 30 minutes, or until golden. Brush with the butter. Transfer to a rack to cool.
Yield: 8 Bierocks
◁ ALMO-CADO SANDWICHES
This recipe puts the oft-ignored beet in the spotlight. This earthy sandwich is more substantial and delicious thanks to the healthy fats in the almond butter and avocado.
6 ounces (170 g) raw beet, peeled and grated or shredded
1 tablespoon (15 ml) seasoned rice vinegar
2 teaspoons orange juice
1 small clove garlic, pressed
Salt, to taste
Black pepper, to taste
1 medium ripe avocado, halved, pitted, and peeled
1 tablespoon (15 ml) orange muscat champagne vinegar
1/3 cup (80 g) toasted, crunchy, salted almond butter
4 large slices whole-grain bread
1/3 cup (13 g) micro greens
1/3 cup (17 g) onion sprouts
Squeeze the liquid out of the grated beets if needed.
In a medium bowl, combine the beets with the rice vinegar, juice, garlic, and salt and pepper to taste.
Cut the avocado into thin slices and gently rub it with the muscat vinegar.
Spread 1 1/2 tablespoons (24 g) almond butter on each slice of bread to cover. Place the greens and sprouts on two slices, reserving some. Arrange half of the beets on top of each, along with half of the avocado and the remaining greens and sprouts. Top with the other slices of bread.
Yield: 2 sandwiches
◁ FROM RUSSIA WITH LOVE
These flavors blend together in perfect harmony.
FOR THE TEMPEH:
1 1/2 cups (355 ml) vegetable broth
2 small pickled beets
1/3 cup (50 g) minced shallot
1 tablespoon plus 1 teaspoon (20 ml) tamari
1 tablespoon plus 1 teaspoon (20 ml) apple cider vinegar
1 tablespoon (15 ml) liquid smoke
1 teaspoon agave nectar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 packages (8 ounces, or 227 g each) tempeh, each halved lengthwise, then across to make 8 patties
FOR THE SPREAD:
1/4 cup plus 2 tablespoons (80 g) nondairy sour cream
1/4 cup (60 ml) dill pickle juice
1 tablespoon plus 1 teaspoon (20 g) horseradish
2 teaspoons Dijon mustard
1 teaspoon dried dill
1 teaspoon agave nectar
1/2 teaspoon black pepper
1/4 cup (40 g) minced onion
1/4 cup (60 g) minced dill pickle
FOR THE SANDWICHES:
1 tablespoon (15 ml) canola oil
2 cups (284 g) sauerkraut, drained
1 teaspoon caraway seeds
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 cup (56 g) nondairy butter
16 slices pumpernickel or rye bread, 4 inches (10 cm) wide
To make the tempeh: In a blender, blend the broth, beets, shallot, tamari, vinegar, liquid smoke, agave, salt, and pepper until smooth. Pour into a 9 × 13-inch (23 × 33-cm) pan. Add the tempeh and turn to coat. Marinate in the fridge for at least 1 hour.
To make the spread: In a small bowl, stir all of the ingredients together. Refrigerate in an airtight container.
To make the sandwiches: In a large skillet, heat the oil over medium-high heat. Drain the tempeh. Sauté it for 5 minutes, or until blackened. Turn and cook the other side for 4 minutes.
In a medium saucepan warm the sauerkraut, caraway, paprika, and pepper over medium heat. Preheat a panini press fitted with smooth plates on high.
Butter the bread. Smear 1 tablespoon (25 g) of the spread on the unbuttered sides of 8 slices. Place 1 tempeh patty on each slice. Top with 1/4 cup (36 g) of the sauerkraut mixture. Smear the remaining spread on the remaining 8 slices. Put the tops on, buttered sides out. With the grill open, cook for 4 to 5 minutes, or until golden. Turn and cook the other side for 3 to 4 minutes.
Yield: 8 sandwiches
◁ DOUBLE-DECKER DELUXE
With three slices of bread, the filling stays hot while the vegetables stay cool. Marinate the seitan ahead of time, and you can have dinner on the table in minutes.
FOR THE SAUCE:
1/4 cup (34 g) cashews, soaked in water for 1 hour, then rinsed and drained
3 tablespoons (45 ml) vegetable broth
1 tablespoon (15 ml) red wine vinegar
1 tablespoon (15 ml) lemon juice
1 tablespoon (10 g) minced shallot
1 teaspoon harissa, to taste
1/4 teaspoon agave nectar
Generous pinch of black pepper
2 teaspoons minced fresh parsley
FOR THE SEITAN:
1/4 cup (60 ml) vegetable broth
3 tablespoons (45 ml) brewed coffee
1 clove garlic, minced
1/4 teaspoon salt
12 ounces (340 g) Moo-Free Seitan, thinly sliced
2 teaspoons olive oil
FOR THE SANDWICHES:
1/4 cup (56 g) nondairy butter, softened
12 slices sandwich bread
2 tablespoons (18 g) minced pepperoncinis, patted dry
1 green bell pepper, seeded and cut into strips
2 thin slices red onion, cut into half-moons, separated
2 teaspoons Dijon mustard
Lettuce leaves
1 tomato, thinly sliced
2 dill pickles, thinly sliced and patted dry
To make the sauce: In a blender, process the cashews, broth, vinegar, juice, shallot, harissa, agave, and pepper until smooth. Stir in the parsley. Refrigerate in an airtight container until ready to use.
To make the seitan: In an 8 × 12-inch (20 × 30-cm) pan, combine the broth, coffee, garlic, and salt. Add the seitan and toss to coat. Marinate in the fridge for at least 1 hour.
In a large skillet, heat the oil over medium heat. Drain the seitan, reserving the marinade. Cook until lightly browned, about 5 minutes, scraping up any stuck bits. Add the marinade and cook for 5 minutes, or until the liquid has been absorbed.
For the sandwiches: Preheat a panini press on high.
Butter one side of all the bread slices. Grill 4 slices of bread in the closed press until golden, 4 minutes. Transfer to a cooling rack. On the unbuttered side of each of 4 other slices, spread 1 tablespoon (15 ml) of the sauce. Divide the seitan evenly among them, topping with the pepperoncinis, pepper, and onion. Spread the remaining sauce evenly on the unbuttered side of the 4 remaining slices. Place the sandwiches buttered sides out on the panini press. Close and grill until golden, 4 minutes. To prepare the cold layer, spread mustard on the unbuttered sides of the first grilled bread. Layer with the lettuce, tomato, and pickles. When the grilled layer is done, carefully remove from the press and place on top of the cold layer. Turn the sandwich over, so the cold part is on the top.
Yield: 4 sandwiches
◁ CHOW MEIN SANDWICHES
Serve this sandwich with a couple of baked (or grilled) tofu slices, for added protein on top of those carbs.
FOR THE PASTA:
8 cups (1.9 L) water
2 packages (4.4 ounces, or 125 g) vegan chow mein noodles
1 tablespoon (15 ml) peanut oil
FOR THE VEGETABLES:
1 tablespoon (15 ml) sesame oil
4 stalks center yellow part of celery heart, thinly sliced
1 green bell pepper, seeded and cut into thin strips
1/2 cup (80 g) thin half-moon slices red onion
4 cloves garlic, minced
1 cup (104 g) mung bean sprouts
FOR THE SAUCE:
3/4 cup (180 ml) pineapple juice
1/4 cup (60 ml) tamari
2 tablespoons (30 ml) apple cider vinegar
1/4 cup (60 ml) vegetable broth
1 to 2 teaspoons sriracha, to taste
2 tablespoons (16 g) cornstarch
Salt, to taste
FOR THE SANDWICHES:
4 burger buns, halved and toasted
To make the pasta: In a large pot, bring the water to a boil, add the pasta, and cook, following the package instructions until just tender, about 4 minutes. Drain and cool completely.
Once the pasta is completely cooled, in a large skillet, heat the oil over medium heat. Divide the cold pasta into 4 nests. (They will be stiff and uncooperative.) Fry the nests as single units until golden brown and crispy, about 10 minutes, flipping once halfway through, reducing the heat if necessary so the pasta doesn’t burn. Transfer to a wire rack.
To make the vegetables: In a skillet, heat the oil over medium-high heat. Add the celery, pepper, onion, and garlic. Cook for 2 to 3 minutes, or until the vegetables are crisp-tender. Stir in the sprouts and cook for 1 minute longer.
To make the sauce: In a medium saucepan, combine the juice, tamari, vinegar, broth, and sriracha.
In a small bowl, combine 1/4 cup (60 ml) of this mixture with the cornstarch, stirring to dissolve.
Bring the pineapple juice mixture to a boil, lower the heat to medium-high, and cook for 2 minutes. Add the cornstarch slurry, stirring constantly. When the sauce is thick, remove from the heat, 1 to 2 minutes. Pour the sauce over the vegetables and stir to combine. Season with salt.
To make the sandwiches: Place a pasta nest on the bottom half of each burger bun. Top with a generous amount of the vegetables and sauce. Top with the other half of the bun.
Yield: 4 sandwiches
◁ ZUCCWICH
Even if you’re not a zucchini fan, you’ll love this sandwich. You can store the spread in an airtight container in the fridge for up to 1 week.
FOR THE SPICY SPREAD:
6 ounces (170 g) drained firm silken tofu
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lime juice
1/2 teaspoon salt, to taste
Black pepper, to taste
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon onion powder
FOR THE SANDWICHES:
1 1/2 teaspoons olive oil
1 1/2 teaspoons apple cider vinegar
Salt, to taste
Black pepper, to taste
5 ounces (150 g) zucchini (about 1 medium), trimmed and cut lengthwise into 1/3-inch (8-mm) slices
Four 4 × 3-inch (10 × 8-cm) panini rolls, lightly toasted and rubbed with a garlic clove
8 small hearts romaine lettuce leaves
4 roasted red bell pepper halves, drained and squeezed to remove extra moisture
4 marinated artichoke hearts, drained and squeezed to remove extra moisture
To make the spread: In a food processor, process all of the ingredients until smooth, scraping the sides with a rubber spatula as needed.
To make the sandwiches: In a medium bowl, combine the
oil, vinegar, salt, and pepper. Brush the zucchini with the dressing.
Heat the grill or grill pan. Cook the zucchini for about 4 minutes per side, or until grill marks appear and the slices are tender.
Smear a heaping tablespoon (20 g) of the spread on each half of the rolls. Divide the zucchini slices equally among the sandwiches, then top each with 2 lettuce leaves, 1 pepper half, and 1 artichoke heart. Top with the other half of the rolls.
Yield: 4 sandwiches, 1 scant cup (215 g) spread
◁ MUFFULETTA SANDWICH
This is an animal-friendly version of the New Orleans signature sandwich.
FOR THE SANDWICH:
1 Italian globe eggplant, cut into 1/3-inch (8 mm)-thick rounds
1 large zucchini, cut into 1/3-inch (8 mm)-thick rounds
1 large sweet onion, thinly sliced
2 red bell peppers, seeded and quartered
2 large tomatoes, sliced
Olive oil, for brushing
FOR THE OLIVE SALAD:
2 cups (200 g) green olives, pitted
1/2 cup (50 g) Kalamata olives, pitted
3 tablespoons (45 ml) brine from olives
2 tablespoons (17 g) capers
4 cloves garlic, thinly sliced
3 stalks celery, thinly sliced
1 tablespoon (4 g) finely chopped fresh parsley
1 tablespoon (3 g) dried oregano
1 teaspoon crushed red pepper flakes
1/3 cup (80 ml) olive oil
3 tablespoons (45 ml) red wine vinegar
3 green onions, finely chopped
Salt, to taste
Black pepper, to taste
1 round loaf hearty French or Italian bread
Preheat the oven to 425°F (220°C, or gas mark 7). Lightly oil a baking sheet.
To make the sandwiches, brush all sides of the eggplant, zucchini, onion, peppers, and tomatoes with oil. Arrange them on the prepared baking sheet. Roast in the oven for 5 minutes. Remove the tomatoes if done. Return the pan to the oven and roast for 15 to 30 minutes, or until browned and tender.
To make the olive salad: In a food processor, pulse the olives until finely chopped. Transfer to a large bowl. Add the olive brine, capers, garlic, celery, parsley, oregano, and red pepper. Toss to combine.
In a small bowl, whisk together the oil, vinegar, onions, and salt and pepper. Drizzle over the olive salad ingredients and stir to thoroughly combine, making sure all the vegetables are coated.
Cut the bread in half lengthwise and remove some of the soft center to provide room for the filling. Spoon the olive salad on both sides of the bread, sandwiching the layer of roasted vegetables in between.
For best results, wrap the sandwich tightly in foil and chill in the fridge for at least 1 hour and up to 3 hours before serving. Cut into 4 to 6 wedges.
Yield: 4 to 6 servings
◁ NORI WRAPS WITH ORANGE CASHEW CREAM
Light but filling, flavorful but simple, these wraps are a favorite summertime dish. Serve as a wrap or use a sharp serrated knife to cut into 1 1/2-inch (3.8 cm) rounds.
FOR THE ORANGE CASHEW CREAM:
1 cup (150 g) raw cashews
1/2 to 3/4 cup (120 to 175 ml) orange juice
1 to 2 tablespoons (15 to 30 ml) tamari soy sauce
FOR THE WRAPS:
4 nori sheets (found in the Asian section of a grocery store)
2 carrots, grated or shredded
1 medium beet, grated
1/4 head red or green cabbage, shredded
1/4 cup (12 g) alfalfa sprouts
2 avocados, sliced or mashed
Salt, for sprinkling
Black sesame seeds, for garnish
To make the cashew cream: In a blender, process the cashews, 1/2 cup (120 ml) of the juice, and tamari until you have a creamy consistency. Thin with more juice, if needed. Transfer to a bowl.
To make the wraps: Place a nori sheet on a cutting board. Leaving a 1-inch (2.5 cm) border at each edge of the nori sheet, place a thin layer of carrot, beet, cabbage, and sprouts on top. Place the avocado in a horizontal line across the middle of the shredded veggies. Repeat with the orange cashew cream. Sprinkle on the salt. Working from the bottom, roll up the nori like a fat cigar, tucking in the veggies as you roll upward. Seal the “seam” with a little water. Repeat with the remaining ingredients to make 4 wraps. Sprinkle with the seeds.
Yield: 4 wraps, 3/4 cup (270 g) dressing
◁ TASTE OF TUSCANY
Garlic toasted bread gives these sandwiches a savory crunch. To make the sandwich a little heartier, add some Gobbler Slices.
FOR THE ROASTED TOMATOES:
8 Roma tomatoes, quartered and seeded
1 tablespoon (15 ml) olive oil
1 teaspoon dried Italian seasoning blend
3 large cloves garlic, thickly sliced
Generous pinch of salt
Generous pinch of black pepper
FOR THE SPREAD:
1/4 cup plus 2 tablespoons (84 g) vegan mayonnaise
Reserved roasted garlic from tomatoes (above)
2 tablespoons (13 g) minced Kalamata olives
2 tablespoons (13 g) minced green olives
2 teaspoons drained capers
Black pepper, to taste
FOR THE SANDWICHES:
1/4 cup (56 g) nondairy butter, softened
3/4 teaspoon garlic salt
8 slices Italian bread
1 cup (30 g) baby spinach
1 green bell pepper, seeded and cut into thin strips
4 thin slices red onion, separated into rings
Handful fresh basil leaves
To make the roasted tomatoes: Preheat the oven to 450°F (230°C, or gas mark 8).
On a large rimmed baking sheet, combine all of the ingredients. Roast for 15 minutes, or until the tomatoes have a few charred spots. Remove from the oven, let cool, reserve the garlic for the spread, and slip off the tomato skins.
To make the spread: In a blender, combine the mayonnaise and the reserved garlic until smooth. Stir in the remaining ingredients.
To make the sandwiches: Preheat a panini press fitted with smooth plates on high.
In a small bowl, combine the butter and garlic salt. Spread the outside of the bread slices with the garlic butter. Divide the mayonnaise spread evenly on the inside of the slices. Layer on the spinach, tomatoes, pepper, onion, and basil. Top with the remaining bread slices, buttered sides out. Grill with the press open for 2 to 3 minutes, or until golden. Turn and cook the other side for 2 to 3 minutes. Cut in half on the diagonal.
Yield: 4 sandwiches
◁ FRENCH TOFU SALAD WITH GRAPES
This is a perfect picnic sandwich. It pairs wonderfully with a dry white vegan wine.
FOR THE TOFU SALAD:
1 teaspoon canola oil, if needed
1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 1/2-inch (1.3-cm) cubes
1 teaspoon tamari
1/4 cup (56 g) vegan mayonnaise
1/4 cup (37 g) quartered seedless green grapes
2 tablespoons (20 g) minced shallot
1 tablespoon (15 g) minced celery
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (7 g) slivered almonds, toasted
1 teaspoon minced fresh chives
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh parsley
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon dried herbes de Provence
Salt, to taste
Black pepper, to taste
FOR THE SANDWICHES:
1 cup (20 g) arugula
One 16-inch (40-cm) baguette, halved lengthwise
To make the tofu salad: Heat a large cast-iron skillet over medium heat. If the skillet is well seasoned, no oil is needed. If it isn’t, add the canola oil. Add the tofu and cook, pressing down with a spatula and stirring, for 7 to 8 minutes, or until lightly golden and firmer. Remove from the heat and add the tamari. Transfer to a medium bowl. Add all of the remaining ingredients and season to taste. Cover and refrigerate for 1 hour.
To make the sandwiches: Place the arugula on the bottom of the baguette. Spread the tofu salad evenly over the arugula and top with the other half of the bread. Cut into 4 pieces.
Yield: 4 sandwiches
◁ TOFU POMEGRANATE POCKETS
Savory tofu bits combine with pomegranate to make a palate-pleasing sandwich. The pomegranate adds texture and a tart sweetness, while the ume plum vinegar brings it all together.
FOR THE TOFU BITES:
1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 1/2-inch (1.3-cm) cubes
2 tablespoons (30 ml) tamari
1 1/2 teaspoons liquid smoke, divided
1 teaspoon maple syrup
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR THE DRESSING:
1/2 cup (69 g) cashews, soaked in water for 1 hour, then rinsed and drained
1/4 cup plus 2 tablespoons (90) apple juice
1 tablespoon plus 1 teaspoon (20 ml) ume plum vinegar
FOR THE SANDWICHES:
4 cups (120 g) chopped baby spinach
1/4 cup (40 g) minced red onion
Two 8-inch (20-cm) pita breads, halved
1 small cucumber, sliced
1/2 cup (91 g) pomegranate seeds
To make the tofu: Preheat the oven to 400°F (200°C, or gas mark 6). Spray an 8 × 11-inch (20 × 28-cm) pan with nonstick cooking spray.
In the prepared pan, combine the tofu, tamari, 1 teaspoon of the liquid smoke, syrup, onion powder, salt, and pepper. Stir to coat. Bake for 20 minutes, stirring once halfway though. When browned, remove from the oven and add the remaining 1/2 teaspoon liquid smoke. Let cool.
To make the dressing: In a blender, blend all of the ingredients until completely smooth.
To make the sandwiches: In a bowl, combine the spinach, onion, and half of the dressing. Toss to coat. Fill the pockets evenly with the salad and then layer in the cucumber. Fill evenly with the tofu and sprinkle each with 2 tablespoons (23 g) of the pomegranate seeds. Drizzle with the remaining dressing. Cut each pocket in half.
Yield: 4 half pockets
◁ KATI ROLLS
If you’re pressed for time or energy, you can buy ready-made vegan paratha, chapati, or roti at most international markets.
FOR THE CHAPATIS:
2 cups (240 g) whole wheat flour
2 cups (250 g) all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons salt
Black pepper, to taste
1/4 cup (60 ml) olive oil
2 cups (470 ml) unsweetened plain nondairy milk, warmed, as needed
FOR THE FILLING:
2 tablespoons (30 ml) peanut oil
2 small potatoes, diced
1/2 cup (80 g) chopped green onion
3 medium tomatoes, diced
1 cup (149 g) diced red bell pepper
2 cloves garlic, pressed
1 to 2 teaspoons grated fresh ginger
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper, to taste (optional)
8 ounces (227 g) super-firm tofu, cut into 1/3-inch (8-mm) cubes
1/4 cup (60 ml) water
Salt, to taste
Black pepper, to taste
Chutney, for serving (optional)
To make the chapatis: In a large bowl, combine the flours, sugar, salt, and pepper to taste. Add the oil. Add the milk a little at a time, as needed. Knead until the dough is soft and smooth. Let rest for 15 minutes. Divide the dough into 16 portions. On a lightly floured surface, roll them out thinly (like tortillas).
Lightly coat a griddle with nonstick cooking spray, preheat to medium-high, and cook each chapati until brown spots form, about 1 to 2 minutes per side. Stack each chapati on a plate, while cooking the rest.
To make the filling: In a large skillet, heat the oil over medium heat. Cook the potatoes until barely tender, about 8 minutes. Add the onion, tomatoes, and pepper, and cook until just tender, about 4 minutes. Add the garlic, ginger, and spices and cook for 1 minute longer.
Add the tofu and brown for about 6 minutes. Add the water, salt, and pepper and cook for about 4 minutes, or until the water has been absorbed.
Place one chapati on a plate, spread 1/4 cup (48 g) of the filling in a line down the center, and fold the chapati over the filling. (Wrap the ends in foil for a less messy eating experience.) Serve with the chutney, if using.
Yield: 16 rolls
◁ SEITAN SANDWICH WITH FRIED PICKLES
With fried pickles on a sandwich, how wrong can it be? Some of the best sandwiches are a little messy, so be prepared.
FOR THE SEITAN:
1 pound (454 g) Moo-Free Seitan, thinly sliced
1/2 cup (120 ml) dry red wine
1/2 teaspoon black pepper
1/2 teaspoon smoked salt
FOR THE BARBECUED ONIONS:
1 teaspoon olive oil
1 1/4 cups (200 g) thinly sliced onion
3 tablespoons (48 g) barbecue sauce
FOR THE DRESSING:
1/3 cup (75 g) vegan mayonnaise
1 tablespoon (15 g) mustard
2 teaspoons hot sauce
2 teaspoons white wine vinegar
FOR THE FRIED PICKLES:
1 1/4 cups (194 g) dill pickles, cut into 1/2-inch (1.3-cm) rounds and patted dry
6 tablespoons (48 g) all-purpose flour, divided
Canola oil, for cooking
1/2 cup (120 ml) nondairy milk
1/2 teaspoon baking powder
1/4 teaspoon smoked paprika
FOR THE SANDWICHES:
1 baguette, 20 inches (50 cm) long, halved lengthwise, some of the inside removed
2 cups (140 g) shredded lettuce
1 large tomato, sliced
To make the seitan: Preheat the oven to 400°F (200°C, or gas mark 6).
In a 9 × 13-inch (23 × 33-cm) pan, combine the seitan, wine, pepper, and salt. Bake for 10 minutes, or until the liquid has evaporated.
To make the onions: In a large skillet, heat the oil over medium heat. Cook the onion, stirring, for 10 minutes, or until softened. Stir in the sauce. Cook for 2 minutes longer. Keep warm.
To make the dressing: In a small bowl, mix all of the ingredients together until smooth.
To make the fried pickles: Line a plate with paper towels. In a medium bowl, toss the pickles with 1 tablespoon (8 g) of the flour.
In a large skillet, heat 1/4 inch (6 mm) of the oil over medium-high heat.
In a pie plate, stir together the milk, remaining 5 tablespoons (40 g) flour, baking powder, and paprika. Working in batches, dip the floured pickles into the batter, and then place in the skillet. Cook for 3 minutes, or until golden. Turn and cook the other side for 2 minutes. Transfer to the prepared plate to drain.
To make the sandwiches: Spread the dressing evenly on both sides of the bread. Layer with the bottom baguette half, seitan, onions, pickles, lettuce, tomato, and top baguette half. Cut into 4 pieces.
Yield: 4 sandwiches
◁ TEMPEH ARUGULA CAESAR WRAPS
This sandwich features the best of Caesar salad. You can store the dressing in an airtight container in the fridge for up to 1 week.
FOR THE SALAD DRESSING:
1/4 cup (34 g) cashews, soaked in water for 1 hour, then rinsed and drained
2 tablespoons (30 ml) capers, with brine
2 tablespoons (30 ml) red wine vinegar
2 tablespoons (30 ml) nondairy milk
2 tablespoons (30 ml) olive oil
1 tablespoon plus 1 teaspoon (20 ml) lemon juice
2 cloves garlic, minced
2 teaspoons nutritional yeast
1/2 teaspoon agave nectar
1/2 teaspoon black pepper
1 teaspoon minced chives
FOR THE TEMPEH AND SANDWICHES:
1 pound (454 g) tempeh, steamed and cut into 1/2-inch (1.3-cm) slices
2 tablespoons (30 ml) tamari
Canola oil, for frying
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups (80 g) chopped arugula
2 cups (94 g) chopped romaine
2 cups (360 g) chopped roasted red bell pepper
1/2 cup (80 g) minced red onion
Four 10-inch (25-cm) flour tortillas
2 tablespoons (9 g) sunflower seeds
1 tomato, sliced
To make the salad dressing: In a blender, combine the cashews, capers and brine, vinegar, milk, oil, juice, garlic, yeast, agave, and pepper until smooth. Stir in the chives.
To make the tempeh: On a large baking sheet, combine the tempeh with the tamari. Let sit for 30 minutes, or until the tamari has been absorbed.
Preheat the oven to 250°F (120°C, or gas mark 1/2). Line a baking sheet with a paper towel.
In a large cast-iron skillet, heat 1/4 inch (6 mm) of oil over medium heat. In batches, panfry the tempeh, turning once, for 10 minutes, or until golden. Transfer to the baking sheet and keep warm in the oven. When all of the tempeh is cooked, season with the salt and pepper.
In a large bowl, combine the arugula, romaine, pepper, and onion. Add the dressing and toss to coat.
To make the sandwiches: Divide the tempeh evenly among the 4 tortillas. Top each with one-fourth of the salad mixture, seeds, and tomato. Fold the ends in and roll.
Yield: 4 wraps
◁ UNFISHWICH
Kelp, a seaweed that is packed with vitamins and minerals, mimics the flavor of the fish sticks.
FOR THE TARTAR SAUCE:
1/2 cup (120 g) Miso Dressing
1 to 2 teaspoons lemon juice, to taste
1/2 teaspoon minced capers
1 teaspoon Dijon mustard
1 teaspoon minced shallot
Few drops of hot sauce
FOR THE FISH STICKS:
8 ounces (227 g) tempeh
2 tablespoons plus 2 teaspoons (40 ml) lemon juice, divided
1/3 cup plus 1/4 cup (140 ml) unsweetened plain nondairy milk, divided
1 teaspoon kelp powder
1 teaspoon onion powder
2 cloves garlic, pressed
1 teaspoon paprika
1/2 teaspoon salt, plus a pinch
1/2 teaspoon dried dill
1/3 cup (42 g) arrowroot powder
1 tablespoon (2 g) Old Bay seasoning, divided
3/4 cup (60 g) bread crumbs
3 tablespoons (42 g) nondairy butter, melted
1/4 teaspoon cayenne pepper
FOR THE SANDWICHES:
3 sub sandwich rolls, 6 inches (15 cm) long, halved and toasted
3/4 cup (78 g) thinly sliced cucumber
2 small tomatoes, thinly sliced
To make the tartar sauce: In a medium bowl, combine all of the ingredients. Store in an airtight container in the fridge until ready to use.
To make the fish sticks: Cut the tempeh widthwise into 9 sticks.
In a shallow dish, combine 2 tablespoons (30 ml) of the lemon juice, 1/3 cup of the (80 ml) milk, kelp powder, onion powder, garlic, paprika, 1/2 teaspoon of the salt, and dill. Add the tempeh. Marinate for 1 hour in the fridge.
Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment.
On a shallow plate, combine the arrowroot powder with 2 teaspoons of the Old Bay. On another plate, place the bread crumbs. Remove the tempeh from the marinade. Thin out the marinade by adding the remaining 1/4 cup (60 ml) milk.
Dip the sticks into the arrowroot, shaking off any excess. Dip the sticks into the marinade, shaking off any excess. Coat with the bread crumbs. Place on the prepared baking sheet. Lightly coat all sides with nonstick cooking spray. Bake for 10 minutes.
In a small bowl, combine the butter, 2 teaspoons lemon juice, cayenne, 1 teaspoon Old Bay, and pinch of salt.
To assemble the sandwiches: Spread 2 tablespoons of the (30 ml) tartar sauce on each side of the rolls. Divide the cucumber and tomatoes among the sandwiches. Add 3 sticks to each sandwich.
Yield: 3 sandwiches
◁ SOY-RIPAN SANDWICHES
The classic choripán sandwich features chorizo, but soyrizo is a great substitute for the traditional spicy sausage.
1/2 cup (30 g) fresh parsley
3 tablespoons (12 g) fresh oregano
1/4 cup (60 ml) plus 1 tablespoon (15 ml) olive oil, divided
1 teaspoon salt
2 tablespoons (28 ml) lime juice
Paprika, to taste
1 to 2 tablespoons (15 to 28 ml) water to thin
1/2 cup (57 g) soyrizo, crumbled
2 thick slices bread
Dill relish
Vegan mayonnaise
In a food processor, whirl the parsley, oregano, 1/4 cup (60 ml) of the oil, salt, juice, paprika, and water until smooth like pesto, to make a chimichurri sauce.
In a small frying pan, heat the remaining1 tablespoon (15 ml) oil over medium-high heat, about 30 seconds. Cook the soyrizo, stirring often, just to brown, about 5 to 7 minutes.
Spread the chimichurri sauce generously on top of 1 slice of bread. Top with the soyrizo and dill relish. Cover the other slice of bread with mayonnaise and place atop the relish.
Yield: 1 sandwich
◁ SUSHI SOY WRAPS
If sushi grew up and turned into a full-fledged sandwich, this would be it! Crispy tempura is accented by pickled vegetables, creamy avocado, and sushi rice.
FOR THE RICE:
1 cup (145 g) prepared sushi rice
3/4 cup (180 ml) water
1 tablespoon (15 ml) seasoned rice vinegar
1/2 teaspoon tamari
1/4 teaspoon toasted sesame oil
Pinch of sugar
FOR THE VEGETABLES:
1 1/2 cups (225 g) shredded napa cabbage
1/2 cup (48 g) grated daikon radish
1/2 cup (50 g) chopped green onion
2 teaspoons ume plum vinegar
1/2 teaspoon grated fresh ginger
FOR THE DIPPING SAUCE:
2 tablespoons (30 ml) mirin
1/2 teaspoon sriracha
1/2 teaspoon tamari
1/2 teaspoon ume plum vinegar
FOR THE TEMPURA:
3/4 cup (94 g) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup (160 ml) sparkling water, chilled
Canola oil, for cooking
6 asparagus stalks, halved
1 large portobello mushroom cap, stemmed, gilled, and cut into 1/2-inch (1.3-cm) slices
FOR THE WRAPS:
4 soy wraps
1/2 avocado, peeled, pitted, and sliced
To make the rice: Combine the rice and water and cook according to the package directions. Scoop it into a bowl.
In a small bowl, combine the vinegar, tamari, oil, and sugar. Pour over the rice and gently fluff. Let cool.
To make the vegetables: In a medium bowl, stir all of the ingredients together.
To make the dipping sauce: In a small bowl, combine all of the ingredients.
To make the tempura: In a deep bowl, whisk the flour, salt, and baking powder together. Whisk in the water. The mixture should be thick enough to coat the asparagus and mushroom without dripping off. If needed, add 1 tablespoon (8 g) flour or (15 ml) sparkling water.
Line a baking sheet with paper towels.
In a deep, heavy-bottomed saucepan, heat 1 to 2 inches (2.5 to 5 cm) oil over medium-high heat. (Or heat 3 to 4 inches [7.5 to 10 cm] oil in a deep fryer to medium-high heat.] Working in batches, dip the vegetables in the batter to coat, slide them into the oil, and fry until golden, 4 to 5 minutes. (Do not crowd the fryer or the temperature of the oil will drop. The correct oil temperature should cause a coated vegetable to bubble.) Batter and fry all the vegetables and transfer them to the baking sheet to drain.
To make the wraps: Place the wraps on a cutting board. In the center, spread 1/4 cup (46 g) of the rice and 1/4 cup (20 g) of the vegetables. Top evenly with the tempura and avocado. Fold two opposite corners in and roll the wrap closed. Serve with the dipping sauce.
Yield: 4 wraps
◁ PROTEIN-HAPPY QUINOA WRAPS
These wraps are super-packed with protein, courtesy of the quinoa and beans
FOR THE TAPENADE:
1/2 cup (28 g) minced sun-dried tomatoes, not oil-packed
1/4 cup (25 g) minced Kalamata olives
2 tablespoons (15 g) chopped capers
2 tablespoons (30 ml) olive oil
1/4 teaspoon red pepper flakes
FOR THE FILLING:
1 1/2 cups (355 ml) vegetable broth
1/2 cup (84 g) dry quinoa
1/4 cup (30 g) packed golden raisins, optional
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) lemon juice
1 1/2 tablespoons (25 ml) olive oil
1/4 teaspoon red pepper flakes
1 1/2 tablespoons (15 g) minced red onion
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
2 tablespoons (15 g) roasted salted pepitas
3/4 cup (197 g) cooked cannellini beans
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (2 g) minced fresh basil
FOR THE WRAPS:
Four 10-inch (25-cm) flour tortillas
1 red bell pepper, seeded and cut into strips
1 small cucumber, cut into strips
To make the tapenade: In a food processor, pulse all of the ingredients a few times, but leave it chunky. Chill in the fridge for at least 2 hours.
To make the filling: In a medium pot, bring the broth to a boil. Cook the quinoa for 8 minutes. Add the raisins, if using, and cook for 2 to 4 minutes longer, or until the quinoa is cooked and the telltale tail appears. Drain in a fine-mesh sieve. Set aside to cool completely.
In a large bowl, combine the vinegar, juice, oil, red pepper, onion, garlic, salt, pepper, pepitas, and beans. Add the quinoa mixture, parsley, and basil to the dressing and stir until well coated.
To make the wraps: In the middle of each tortilla, spread 3 tablespoons (25 g) of the tapenade. Top with a generous 1/2 cup (120 g) of the filling. Divide the pepper and cucumber among the tortillas. Fold the ends in and roll closed.
Yield: 4 wraps, generous 3/4 cup (100 g) tapenade
◁ MANGO BASIL WRAPS
Store the extra coconut spread in an airtight container in the fridge.
FOR THE COCONUT SPREAD:
1 package (7 ounces, or 200 g) creamed coconut (See here)
1 cup (235 ml) warm water
2 tablespoons (30 ml) lemon juice
2 teaspoons onion powder
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon ground ginger
1/2 teaspoon black pepper
FOR THE WRAPS:
Six 10-inch (25-cm) flour tortillas
2 ounces (57 g) favorite sprouts
1 large English cucumber, thinly sliced
1 large, not overly ripe mango, peeled, pitted, and cubed
3 small avocados, peeled, pitted, and sliced, optional
24 fresh basil leaves
Salt, to taste
Black pepper, to taste
6 tablespoons (6 g) chopped fresh cilantro
To make the coconut spread: In a blender, combine all of the ingredients until smooth. Chill for 1 to 2 hours, stirring occasionally. As it chills, it will thicken. If the spread is too thick, microwave it for a few seconds or leave it at room temperature until it is spreadable.
To make the wraps: Smear 2 tablespoons (50 g) of the Coconut Spread in the center of each tortilla. Place a generous handful of sprouts on top, followed by 1/3 cup (34 g) cucumber, 1/4 cup (41 g) mango, the slices of 1/2 an avocado, and 4 basil leaves. Season with salt and pepper. Sprinkle each with 1 tablespoon (1 g) cilantro. Wrap tightly.
Yield: 6 wraps, 2 cups (800 g) spread
◁ FAUX-LAFEL
Instead of frying this falafel, bake them for a lower-fat option. They are full of flavor. With the parts packed individually, this sandwich is ideal for on-the-go eating.
FOR THE FALAFEL:
2 cans (15 ounces, or 425 g each) chickpeas, drained and rinsed
1/4 cup (40 g) minced onion
1/4 cup (60 ml) lemon juice
4 cloves garlic, minced
2 tablespoons (8 g) minced fresh parsley
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons toasted sesame oil
3/4 to 1 teaspoon red pepper flakes, to taste
1/2 teaspoon salt
Pinch of black pepper
2 teaspoons baking powder
2 to 3 tablespoons (16 to 24 g) all-purpose flour
1 tablespoon (15 ml) olive oil
FOR THE TAHINI SAUCE:
1/4 cup (32 g) cashews, soaked in water for 1 hour, drained and rinsed
3 to 4 tablespoons (45 to 60 ml) nondairy milk
3 tablespoons (45 ml) lemon juice
1 tablespoon (16 g) tahini
1 tablespoon (15 ml) apple cider vinegar
1 clove garlic, minced
1/2 teaspoon harissa
1/4 teaspoon salt
Pinch of white pepper
1 teaspoon fresh minced chives
FOR THE SANDWICHES:
Four 8-inch (20 cm) whole wheat pita breads, halved across
6 cups (420 g) shredded lettuce
2 large tomatoes, cut into 1/4-inch (6-mm) slices
1 medium cucumber, cut into 1/8-inch (3-mm) slices
To make the falafel: Preheat the oven to 400°F (200°C, or gas mark 6). Oil a large baking sheet.
In a medium bowl, combine the chickpeas, onion, juice, garlic, parsley, cumin, coriander, sesame oil, red pepper, salt, and pepper. Using a fork, mash to break the chickpeas into chunks. Add the baking powder and 2 tablespoons (16 g) of the flour. Mix well. Form a heaping tablespoon of the mixture into a patty 2 inches (5 cm) wide and 1/2 inch (1.3 cm) thick. If the patty does not hold together, add the remaining 1 tablespoon (8 g) flour. Place the patty on the prepared baking sheet. Repeat with the remaining dough to make 20 patties. Brush the patties with the olive oil. Bake for 15 minutes, or until the bottoms are golden. Turn and cook the other side for 8 minutes, or until golden.
To make the tahini sauce: In a blender, process the cashews, milk, juice, tahini, vinegar, garlic, harissa, salt, and pepper until smooth. Stir in the chives.
To make the sandwiches: Fill each pita pocket evenly with 5 of the falafel patties, lettuce, tomatoes, and cucumber. Drizzle the sauce over all.
Yield: 4 sandwiches
◁ CROQUINOETTE WRAP PARTY
These little croquettes get beautifully crusty once you panfry them in sesame oil.
4 ounces (113 g) drained firm silken tofu
3 tablespoons (24 g) white miso
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml) white balsamic vinegar
1/2 teaspoon black pepper
Smoked sea salt, to taste
1 clove garlic
FOR THE CROQUETTES:
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
2 tablespoons (32 g) creamy natural peanut butter
2 tablespoons (16 g) white miso
2 tablespoons (30 ml) lemon juice
2 tablespoons (15 g) nutritional yeast
2 cloves garlic, pressed
2 cups (370 g) cooked and cooled quinoa
1/4 cup (20 g) bread crumbs
2 tablespoons (16 g) cornstarch
1 cup (150 g) grated zucchini
2 tablespoons (20 g) minced shallot
Salt, to taste
Black pepper, to taste
2 tablespoons (30 ml) toasted sesame oil, divided
FOR THE WRAPS:
1 English cucumber, halved lengthwise and cut into thin half-moons
Eight 8-inch (20 cm) flour tortillas
Sriracha, optional
To make the dressing: In a blender, combine all of the ingredients. Chill in an airtight container until ready to serve.
To make the croquettes: In a food processor, process the chickpeas, peanut butter, miso, juice, yeast, and garlic until smooth, stopping to scrape the sides of the bowl. Transfer to a large bowl and add the quinoa, bread crumbs, cornstarch, zucchini, shallot, salt, and pepper. Combine thoroughly without mashing too much. (The mixture will look wet.) Cover the bowl and chill for 1 hour. Divide into 8 croquettes by scooping out a packed 1/3 cup (105 g) per croquette and shaping into a 3-inch (8-cm)-wide round.
In a large skillet, heat 1 tablespoon (15 ml) of the oil over medium-high heat. Cook the croquettes in batches for 6 minutes on each side, or until they get golden-brown, crispy crusts. Adjust the heat, if needed, and use the remaining tablespoon (15 ml) of oil if needed.
To make the wraps: Divide the cucumber evenly among the tortillas, drizzle the dressing on top, place a croquette on top, and fold the tortilla over. Add sriracha, if using.
Yield: 8 wraps, 1 cup (240 g) dressing
◁ DAGWOOD’S SPECIAL SANDWICH
Thanks to author and blogger Nathan Kozuskanich for allowing us to use the “steam, then bake method” he features on his popular blog, Vegan Dad. You will need two long bamboo skewers, halved, to keep the sandwich stacked.
FOR THE SPREAD:
1/3 cup (75 g) vegan mayonnaise
2 tablespoons (30 g) yellow mustard
1/4 teaspoon cayenne pepper, optional
FOR THE MUSHROOM TOMATO SLICES:
1/2 ounce (14 g) dried porcini mushrooms
1 cup (235 ml) boiling water
Broth, as needed
1/4 cup (28 g) sun-dried tomatoes, not oil-packed
1/2 cup (91 g) cooked black-eyed peas
1/3 cup (55 g) chopped red onion
1/4 cup (60 g) ketchup
1/4 cup (60 ml) tamari
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) liquid smoke
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon white pepper
1 1/4 cups (180 g) vital wheat gluten, plus more if needed
1/4 cup (30 g) nutritional yeast
1/4 cup (32 g) soy flour
2 tablespoons (24 g) instant tapioca
FOR THE SANDWICHES:
6 slices sandwich bread, toasted
1 head romaine lettuce, torn into sandwich-size leaves
4 ounces (113 g) thin Mushroom Tomato Slices
4 ounces (113 g) thin Gobbler Slices
8 ounces (227 g) tempeh bacon, cooked
1 green bell pepper, seeded and cut into rings
1 large tomato, sliced
3 thin slices red onion, cut into half-moons, separated
20 dill pickle slices
4 olives or small pickles
To make the spread: In a small bowl, mix all the ingredients together. Store in an airtight container in the fridge until ready to use.
To make the Mushroom Tomato Slices: Add the dried porcinis to the water and let soak for 30 minutes. Using a coffee filter, drain the mushrooms, reserving the liquid. Measure the liquid and add broth to make 2/3 cup (160 ml) liquid. Rinse the mushrooms well.
In a blender, combine the mushrooms, tomatoes, peas, onion, ketchup, tamari, oil, liquid smoke, paprika, onion powder, coriander, red pepper, garlic powder, cumin, and pepper. Add the reserved liquid and blend until smooth.
In a medium bowl, combine the gluten, yeast, flour, and tapioca. Pour the liquid into the dry ingredients and mix with a fork. Add an extra 1 tablespoon (15 ml) broth or (9 g) gluten if needed to make a soft, workable dough. Knead well, squeezing to combine all of the ingredients. Divide the mixture evenly between two 12-inch (30.5-cm) pieces of foil. Form into 2 rolls about 5 inches (13 cm) long. Roll the foil around the mixture, twisting the ends to enclose the mixture.
Prepare a steamer. Steam the rolls for 1 hour 15 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4).
Place the steamed rolls on a baking sheet. Bake for 45 minutes. Let cool completely. Slice thinly, using a sharp, serrated knife and cutting in a seesaw motion. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 2 months.
To make the sandwiches: Smear a generous 1 tablespoon (18 g) of the spread on each slice of bread. Divide the lettuce leaves evenly on 4 of the slices. Divide the Mushroom Tomato Slices, Gobbler Slices, and bacon evenly among the sandwiches. Top with the pepper, tomato, onion, and pickles. Put one topless stack on each one of the others. Top each stack with the 2 remaining slices of bread. Place 2 skewers through each sandwich and put an olive or a pickle on the skewer. Cut the sandwiches in half.
Yield: 4 sandwiches, 24 ounces (680 g) Mushroom Tomato Slices
◁ THE PARTY MONSTER
Serve this stuffed loaf hot or at room temperature. Couple it with your favorite marinara sauce for dipping.
1 tablespoon (15 ml) olive oil
1 cup (160 g) chopped onion
2 cups (140 g) sliced mushrooms
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
1 recipe favorite bread dough
6 ounces (170 g) thin Mushroom Tomato Slices
6 ounces (170 g) thin Gobbler Slices
16 mild banana pepper rings
In a large skillet, heat the oil over medium-high heat. Cook the onion for 2 minutes. Add the mushrooms, oregano, and thyme. Cook for 5 minutes longer, or until the vegetables are softened. Season with salt and pepper. Let cool.
Prepare the dough and allow it to rise. Dump it onto a lightly floured work surface. Roll it into a 12 × 16-inch (30 × 40-cm) rectangle. With the short side across, on the center 6 inches (15 cm), layer half of the Mushroom Tomato and Gobbler Slices, all of the onion/mushroom mixture, the remaining Mushroom Tomato and Gobbler Slices, and the pepper rings. Leave a 1-inch (2.5 cm) strip of dough at the top and bottom without filling. Using a knife, make 6 to 8 cuts on each side of the filling, perpendicular to the filling. Make an equal number of cuts on each side. This is the part that will be braided. Starting at the top, fold an empty strip of dough over the end of the filling. Alternating sides, pull one strip from each side across the filling. Continue until you reach the last strips on each side. Fold the bottom in, and then finish the braid. Pat with your hands to help seal the strips closed.
Spray a baking sheet with nonstick cooking spray. Carefully transfer the dough to the sheet. Let rise, covered with a towel, for 30 minutes, or until nicely puffed.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake for 30 to 35 minutes, or until the bottom is browned. Transfer to a rack. Cool for a few minutes before cutting. Cut into six 2-inch (5-cm) strips.
Yield: 6 servings
◁ PANINI WITH LEMON-BASIL PESTO
To mimic the appearance of a sandwich pressed in a panini maker, place a baking sheet, with a heavy can on top, on top of the sandwich as it cooks in the skillet. You can store the pesto tightly covered in the fridge for up to 2 days.
FOR THE PESTO:
2 cups (80 g) loosely packed fresh basil leaves
2 whole cloves garlic, peeled
1/4 cup (35 g) pine nuts
Salt, to taste
2 tablespoons (30 ml) olive oil
1 to 2 teaspoons (5 to 10 ml) lemon juice
FOR THE PANINI:
2 medium roasted red bell peppers, cut lengthwise into slices
3 zucchini squash, sliced and roasted or grilled
1 medium red onion, sliced
1 or 2 medium tomatoes, sliced
1 ripe avocado, peeled, pitted, and sliced
8 large slices Italian bread
2 tablespoons (30 ml) balsamic vinegar
Salt, to taste
Black pepper, to taste
Olive oil
To make the pesto: In a food processor, combine the basil, garlic, nuts, and salt until smooth. Add the oil and juice and process until smooth.
To make the panini: Divide the peppers, squash, onion, tomatoes, and avocado evenly among 4 slices of bread. Drizzle each with vinegar, spread on about 2 tablespoons [30 g] of the pesto, and season with salt and pepper. Top each with the remaining bread, lightly brush outside with the oil, and press in a panini maker, until lightly browned and hot.
Yield: 4 panini
◁ PEANUT BUTTER BANANA BACON SANDWICHES
Oh yes, we did. If you’re in a pinch and prefer using pan-fried, ready-to-go tempeh bacon instead of the “fiberful” chickpea goodness here, it will work well, too.
FOR THE CHICKPEA BACON:
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1 tablespoon (15 ml) maple syrup
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon smoked paprika
1/2 teaspoon smoked sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons to 1 tablespoon (10 to 15 ml) liquid smoke
1 tablespoon (15 ml) olive oil
FOR THE SANDWICHES:
1/2 cup (128 g) crunchy, unsweetened natural peanut butter
4 soft bread rolls, halved
2 small, just-ripe bananas, sliced
To make the Chickpea Bacon: Preheat the broiler.
In a medium bowl, combine all of the ingredients. Spread them in a shallow, 8-inch (20-cm) baking dish, with the chickpeas in a single layer so they cook evenly. Broil for 8 minutes, stir, and broil for 6 to 8 minutes longer, checking every 2 minutes to make sure the chickpeas don’t burn, or until the liquid has been absorbed and the chickpeas are crispy and dark golden brown.
To make the sandwiches: Spread 1 tablespoon (16 g) of the peanut butter on each slice of bread. Gently press down a generous 1/3 cup (90 g) of the chickpea bacon (or as much as will fit) into the peanut butter on 4 of the slices. Cover with the banana. Put the second peanut-buttered slice on top.
Lightly coat a large skillet with nonstick cooking spray. Cook the sandwiches in batches on medium-low heat until golden brown and crispy, about 5 minutes on each side.
(These are also great prepared in a closed panini press, for about 6 minutes in all. This will meld the ingredients together a little more than grilling the sandwich does.)
Yield: 4 sandwiches
◁ HOT PEPPER TOASTWICHES
With a crisp crust and a creamy middle, this is a sweet and savory way to jump-start your taste buds. You can substitute whole wheat French bread and whole wheat pastry flour, if desired.
3 tablespoons (45 g) vegan cream cheese or Cashew Almond Spread [Fig and Nut Canapes]
16 slices (1/2-inch, or 1.3 cm, thick) stale French bread
3 tablespoons (60 g) hot pepper jelly
1 tart apple, cored, cut into thin slices
1 1/2 cups (355 ml) unsweetened vegan milk, plus more if needed
2 teaspoons apple cider vinegar
1 tablespoon plus 1 teaspoon (10 g) nutritional yeast
1 tablespoon plus 1 teaspoon (16 g) Sucanat
1/4 teaspoon ground cinnamon
1 1/2 cups (188 g) all-purpose flour
2 teaspoons baking powder
High-heat neutral-flavored oil
1 to 2 tablespoons (20 to 40 g) blackberry jam
1/4 cup (60 ml) maple syrup
Spread a generous 2 teaspoons of cream cheese on half of the bread slices. Spread a generous 2 teaspoons of jelly on each. Top with two or three apple slices and the remaining bread.
In a large shallow baking dish, combine the milk and vinegar. Stir in the yeast, Sucanat, cinnamon, flour, and baking powder. (The batter should be thick. Lumps are okay.) Add 1 tablespoon (8 g) extra flour if needed to thicken the batter or 1 tablespoon (15 ml) milk to thin it.
In a large skillet, heat 1/4 inch (6 mm) of oil over medium-high heat. When it starts to ripple, reduce the heat to medium. In batches, dip the sandwiches in the batter, turning to coat them completely. Cook the sandwiches for 3 to 4 minutes until the bottoms are golden brown. Turn and cook the second side until golden. With tongs, turn the slices so that the filled edges of the bread also cook. Cut into halves.
In a small bowl, whisk the jam into the maple syrup. Serve on the side for dipping.
Yield: Makes 32 mini sandwiches