The Almighty BLT, page 86
The Almighty BLT, page 86
Restaurants often build their reputations on these all-time favorites. Sadly, they’re rarely vegan. But we’ve got you covered with regional favorites, stacked sandwiches, and even a little international flair. Just don’t forget to tip or hug whoever cooks for you! (Even if it’s yourself.)
We decided to get rebellious here by saying no to plain mayo. The hearts of palm bring a little fiber and texture to the spread, which packs a lot of flavor and shines a whole new light on our veganized version of the beloved BLT (pictured on page 84).
YIELD
4 SANDWICHES
2 CUPS (515 G) SPREAD
FOR SPREAD
1 jar (14 ounces, or 392 g) hearts of palm, drained
1/4 cup (60 g) nondairy sour cream or unsweetened plain nondairy yogurt
1/2 cup (112 g) vegan mayonnaise
1/4 teaspoon ground white pepper, to taste
1/4 teaspoon fine sea salt, to taste
1 tablespoon (8 g) drained capers
1/2 teaspoon red pepper flakes
1 teaspoon onion powder (optional)
2 cloves garlic, minced
2 tablespoons (14 g) sliced sun-dried tomatoes in oil, drained
FOR SANDWICHES
8 slices any bread (crusty or soft), toasted
4 large lettuce leaves
1 recipe Tempeh Bacon (page 179), panfried
1 beefsteak tomato, cut into 8 thin slices
1 avocado, pitted, peeled, and cut into 12 slices
4 razor-thin slices red onion (optional)
TO MAKE THE SPREAD: Process the hearts of palm in a food processor until coarsely chopped. Add all the remaining ingredients and pulse a few times to leave chunky, or process thoroughly until smooth. Stop to scrape down the sides occasionally. Chill in an airtight container overnight to let the flavors meld. Enjoy the leftovers within 1 week.
TO ASSEMBLE THE SANDWICHES: Smear 1 tablespoon (16 g) spread on each slice of bread. Top 4 slices of bread with 1 lettuce leaf, 2 ounces (57 g) bacon, 2 slices tomato, 3 slices avocado, and 1 slice onion. Top with the 4 remaining bread slices.
SERVING SUGGESTIONS AND VARIATIONS
• BLT sandwiches are commonly served with a side of French fries, but coleslaw or your favorite pickled vegetables will work well here if you really need something to accompany it. The sandwich alone usually hits the spot for us.
• Use the leftover spread as an alternative on any Mediterranean-style sandwich, such as the Ratatouille Sandwiches (page 102) and the Chazwich (page 151), to name but a few.
This classic sandwich is given a new twist thanks to the global flavors of harissa (from Tunisia), ume plum vinegar (from Japan), and garam masala (from India). Inspired by the Police song “One World,” Tami thought it would be fun to create a global version of one of her all-time favorite sandwiches.
YIELD
4 SANDWICHES
FOR SPREAD
4 ounces (113 g) firm tofu, drained
1 tablespoon (10 g) minced onion
1 tablespoon (15 ml) dill pickle juice
2 teaspoons ume plum vinegar
2 teaspoons ketchup
1 teaspoon mustard
1 teaspoon harissa, to taste
1 tablespoon (15 g) sweet pickle relish
FOR SEITAN
1 pound (454 g) Moo-Free Seitan (page 180), thinly sliced
1-1/2 teaspoons onion powder
3/4 teaspoon mustard powder
3/4 teaspoon garlic powder
3/4 teaspoon garam masala
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt
1 tablespoon (15 ml) canola oil
FOR SANDWICHES
1/4 cup (56 g) nondairy butter
8 slices rye or swirl bread
3 cups (426 g) sauerkraut, drained and heated through, with a pinch of black pepper
1 tomato, thinly sliced
TO MAKE THE SPREAD: Combine the tofu, onion, pickle juice, vinegar, ketchup, mustard, and harissa in a blender. Blend until smooth. Stir in the relish. Transfer to an airtight container and refrigerate for at least 30 minutes.
TO MAKE THE SEITAN: Combine the seitan and spices in a 9 × 13-inch (23 × 33-cm) pan. Toss to coat the seitan. Heat the oil in a large skillet over medium-high heat. Cook the seitan for 5 minutes, stirring occasionally, until lightly browned.
TO ASSEMBLE THE SANDWICHES: Preheat a panini press fitted with smooth plates on high. Butter the outside of each slice of bread. Coat the inside of each slice of bread with 1 tablespoon (14 g) spread. Divide the seitan evenly among 4 slices. Top each with one-fourth of the sauerkraut and tomato slices. Put the tops on the sandwiches and grill with the press open for 5 minutes, or until golden. Carefully turn over and cook the other side for 3 to 4 minutes. Cut in half and serve.
SERVING SUGGESTIONS AND VARIATIONS
Sliced apples go so well with anything sauerkraut. When serving this, include some apples on the side.
Reputed to be German, these stuffed buns have found a stronghold in the United States. Flavorful cabbage, tempeh, and sauerkraut are all wrapped in easy-to-make beer and caraway bread dough. Enjoy these at any temperature, topped with mustard. Serve with a green salad.
YIELD
8 BIEROCKS
FOR 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 and pepper, to taste
FOR BUNS
3 cups (375 g) all-purpose flour
3 tablespoons (45 g) packed light brown sugar
2 teaspoons instant yeast
1 teaspoon fine sea 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-size saucepan, combine the broth, vinegar, tomato paste, tamari, onion powder, cumin seeds, paprika, fennel seeds, lemon pepper, garlic, and Worcestershire sauce. Bring to a boil, then 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 refrigerator.
Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium heat. Drain the tempeh, reserving the marinade, and add to the pan. Cook, stirring, for 10 minutes. Remove the tempeh from the pan and set aside. Add the remaining 1 tablespoon (15 ml) oil, onion, and cabbage to the pan. 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: Combine the flour, brown sugar, yeast, salt, caraway seeds, and beer in a medium-size bowl. 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 melted butter. Transfer to a rack to cool. Serve warm or at room temperature.
The Rachel is a variation on the reuben. Sometimes it is served with traditional Thousand Island dressing, and other times with barbecue sauce. Almost always, coleslaw stands in for the sauerkraut. For our version, we dressed the slaw with Thousand Island, but couldn’t resist adding the barbecue sauce, too.
YIELD
4 SANDWICHES
FOR SEITAN
4 No Cluck Cutlets (page 181)
1/2 cup (120 ml) pickle juice
1 teaspoon caraway seeds, ground
1 teaspoon paprika
1/2 teaspoon fennel seeds, ground
1/2 teaspoon ground coriander
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 cup (120 ml) vegetable broth
FOR THOUSAND ISLAND COLESLAW
4 cups (280 g) shredded green cabbage
1 cup (70 g) shredded red cabbage
1/3 cup (55 g) minced red onion
1/3 cup (75 g) minced dill pickles
1/2 cup (112 g) vegan mayonnaise
2 tablespoons (30 g) ketchup
1 teaspoon mustard
1/2 teaspoon vegan Worcestershire sauce
1/2 to 1 teaspoon sriracha, to taste
Salt and pepper, to taste
FOR SANDWICHES
4 slices rye bread, toasted
1 cup (250 g) Mac-Shroom barbecue sauce (page 123) or store-bought barbecue sauce, warmed
TO MAKE THE SEITAN: In a 9 × 13-inch (23 cm × 33-cm) pan, combine all the ingredients. Mix well. Let the seitan marinate in the refrigerator for 1 hour or longer.
Preheat the oven to 400°F (200°C, or gas mark 6). Bake the seitan for 15 minutes, turn over, and bake for 15 minutes longer, or until the marinade has been absorbed. Stack the cutlets on top of each other on a cutting board and slice thinly to form strips.
TO MAKE THE SLAW: In a medium-size bowl, stir together cabbages, onion, and pickles. In a small bowl, stir together mayonnaise, ketchup, mustard, Worcestershire, and sriracha. Add to the vegetables and toss to coat. Season to taste with salt and pepper.
TO ASSEMBLE THE SANDWICHES: Place a piece of toasted bread on each plate. Divide the seitan evenly among the sandwiches. Top with the barbecue sauce. Divide the coleslaw evenly on top of the sandwiches and serve.
SERVING SUGGESTIONS AND VARIATIONS
• Moo-Free Seitan (page 180), cut into strips, may be substituted for the No Cluck Cutlets.
• We like to serve this with carrot sticks and pepper strips on the side.
When we warned the testers that this recipe offers a rather large yield, most of them prepared just half of it, only to regret not going for a full batch after having a taste of this spicy goodness. So let us warn you now: chances are, you will be hooked, too.
YIELD
8 TO 10 WRAPS
FOR CURRIED SAUCE
1 package (7 ounces, or 200 g) creamed coconut (see page 13)
1 cup (235 ml) warm water
2 tablespoons (30 ml) fresh lemon juice or apple cider vinegar
2 teaspoons onion powder
2 teaspoons curry powder
2 cloves garlic, to taste
1/2 teaspoon fine sea salt, to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
FOR LENTILS
1 cup (192 g) uncooked green or brown lentils
2 cups (470 ml) vegetable broth
2 cloves garlic, minced
1/4 cup (36 g) golden raisins (optional)
2 teaspoons olive oil
1/2 cup (80 g) finely diced red onion
1 red bell pepper, cored and diced
Salt and pepper, to taste
FOR WRAPS
Eight to ten 10-inch (25-cm) flour tortillas
TO MAKE THE CURRIED SAUCE: Combine all the ingredients in a blender and blend until smooth. Set aside.
TO MAKE THE LENTILS: Rinse the lentils and pick out any debris. Combine with the broth in a large pot and bring to a boil over high heat. Reduce the heat and simmer uncovered, checking for doneness after 20 minutes. Add 1/2 to 1 cup (120 to 235 ml) extra liquid if the lentils aren’t tender enough by then and cook until the liquid is absorbed. The lentils should be toothsome, not mushy. Once the lentils are ready, add the curried sauce, garlic, and raisins and stir to combine. Set aside.
Place the oil in a large skillet. Heat over medium heat, add the onion and bell pepper, and cook until just softened, about 4 minutes. Add the lentils, season with salt and pepper to taste, and simmer for 5 minutes longer, until thickened but not dry.
TO ASSEMBLE THE WRAPS: Add about 1/2 cup (125 g) lentils to each tortilla. Fold the ends in and roll. Cut in half to serve.
SERVING SUGGESTIONS AND VARIATIONS
• Because a meal can never contain too many vegetables, how about throwing 1-1/2 cups (186 g) or more lightly steamed and chopped cauliflower into the sauced lentils before wrapping it all up? This might increase the total number of wraps by one or two, but we sincerely doubt anyone will complain.
• If you happen to have lentils that are already cooked, this will be a breeze to make and you will need 2 1/2 cups (500 g) of them. Just combine the lentils with the curried sauce, garlic, and raisins, and then follow the rest of the instructions.
Instead of frying our falafel, we bake these for a lower-fat option. We’re not claiming they are authentic, but we will say they’re full of flavor. With the parts packed individually, this sandwich is ideal for on-the-go eating.
YIELD
4 SANDWICHES
FOR 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) fresh 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 fine sea 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 baking
FOR SANDWICHES
Four 8-inch (20 cm) whole wheat pita breads, cut in half across
6 cups (420 g) shredded lettuce
2 large tomatoes, cut into 1/4-inch (6-mm) slices
1 medium-size 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-size bowl, combine the chickpeas, onion, lemon juice, garlic, parsley, cumin, coriander, sesame oil, red pepper flakes, salt, and pepper. Mash with a fork so that the chickpeas are broken into chunks but not to a paste. 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 baking sheet and repeat with the remaining dough. You should have 20 falafel patties. Brush them with the olive oil and bake for 15 minutes, or until the bottoms are golden. Turn and cook the other side for 8 minutes, or until golden.
FOR TAHINI SAUCE: Soak 1/4 cup (32 g) cashews in water for 1 hour. Drain and rinse. Combine the cashews, 3 to 4 tablespoons (45 to 60 ml) nondairy milk, 3 tablespoons (45 ml) fresh 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 fine sea salt, and a pinch of white pepper in a blender. Process until smooth. Stir in 1 teaspoon fresh minced chives and adjust the seasonings.
TO ASSEMBLE THE SANDWICHES: Fill each pita pocket evenly with 5 of the falafel patties, lettuce, tomatoes, and cucumber and drizzle the sauce over all.
Our version of the po’ boy echoes the seafood version popular in New Orleans. Imagine: perfectly spiced breaded portobello strips, crisp fresh vegetables, and a tangy sauce, all on a baguette. Better yet, go make it!
YIELD
4 SANDWICHES
FOR SPREAD
1/2 cup (112 g) vegan mayonnaise
2 tablespoons (20 g) minced onion
1 tablespoon (4 g) minced fresh parsley
2 teaspoons Dijon mustard
2 teaspoons sweet relish
1 teaspoon sriracha, to taste
Salt and pepper, to taste
FOR MUSHROOMS
3 tablespoons (23 g) all-purpose flour
3 tablespoons (26 g) cornmeal
1-1/2 tablespoons (2 g) Creole seasoning
1/2 cup plus 2 tablespoons (150 ml) nondairy milk
1 tablespoon (15 g) Dijon mustard
Canola oil, for cooking
4 large portobello mushrooms, stemmed and cut into 1/2-inch (1.3-cm) slices
FOR SANDWICHES
One 20-inch (51-cm) baguette, cut in half lengthwise, cut into 4 pieces, and some inside removed
2 cups (140 g) shredded lettuce
2 large tomatoes, sliced
3 thin slices red onion, separated into rings
4 dill pickles, sliced
TO MAKE THE SEASONING: In a small bowl, combine all the ingredients. Store in an airtight container.
TO MAKE THE SPREAD: In a small bowl, stir together all the ingredients. Refrigerate in an airtight container for up to 1 week.
TO MAKE THE MUSHROOMS: Combine the flour, cornmeal, and Creole seasoning in a shallow dish. In a second dish, stir together the milk and mustard. Heat 1/4 inch (6 mm) oil in a large skillet over medium heat. Preheat the oven to 250°F (120°C, or gas mark 1/2). Line a baking sheet with paper towels. With one hand, dip the mushroom slices into the milk mixture, then with the other hand into the flour mixture. Transfer to the skillet and fry until golden, turning once, 4 to 5 minutes. Transfer to the baking sheet to drain and keep warm in the oven.
TO ASSEMBLE THE SANDWICHES: Smear 1 tablespoon (17 g) spread on both sides of the bread. Layer the mushrooms, lettuce, tomatoes, red onion, and dill pickles on top. Top with the other slice of bread and serve.
FOR CREOLE SEASONING: In a small bowl, combine 1 tablespoon (7 g) paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, 1/2 teaspoon fine sea salt, 1/2 teaspoon black pepper.
Back in 1981, the restaurant version of this sandwich was the very last meat that Tami ever ate. Besides tasting much better than the meaty original, this dish comes together in a flash.
YIELD
4 SANDWICHES
FOR SAUCE
1/2 cup (112 g) vegan mayonnaise
2 tablespoons (20 g) minced red onion
2 tablespoons (30 g) minced dill pickle
1 teaspoon ume plum vinegar
1/4 teaspoon white pepper
FOR FRIED SEITAN
1-1/2 cups (42 g) cornflakes, crushed into crumbs
Pinch of salt and pepper
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon fine sea salt
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons (47 g) all-purpose flour
1/2 cup (120 ml) nondairy milk, plus additional 2 tablespoons (30 ml), if needed
Canola oil, for cooking
4 No Cluck Cutlets (page 181)
FOR SANDWICHES
4 burger buns, split in half, toasted
3 cups (212 g) finely shredded lettuce
1 large tomato, sliced
TO MAKE THE SAUCE: Mix all the ingredients together in a small bowl. Refrigerate in an airtight container.
TO MAKE THE CUTLETS: Combine the cornflakes and a pinch of salt and pepper in a pie plate or shallow dish. In a second pie plate, combine the parsley, thyme, onion powder, salt, mustard powder, paprika, cayenne, black pepper, and flour. Mix with a fork. Add 1/2 cup (120 ml) milk to the flour mixture, adding the remaining milk 1 tablespoon (15 ml) at a time, if needed, to make a smooth batter.
Line a plate with paper towels. Pour enough canola oil into a large skillet to cover the bottom. Heat over medium heat. Dip each cutlet into the batter, then into the cornflakes. Carefully place the cutlets in the hot oil. Cook for 3 to 4 minutes, or until golden. Turn and cook the other side for 2 to 3 minutes, or until golden. Transfer to the plate to drain.
TO ASSEMBLE THE SANDWICHES: Spread the sauce evenly on the inside of the buns. Place a cutlet on each bun and top with 3/4 cup (53 g) of the lettuce, a tomato slice, and the bun tops. Serve.
SERVING SUGGESTIONS AND VARIATIONS
• If you prefer, this may be made with 1 pound (454 g) extra-firm tofu, drained and pressed. Cut the tofu into 4 slabs. Brush with 2 tablespoons (30 ml) tamari. Reduce the batter and cornflake amounts by half. Otherwise, proceed as above.
• These make wonderful picnic sandwiches. Package the sauce (keep it cool), seitan/tofu, vegetables, and buns separately.
• The cutlets (either seitan or tofu) are delicious served “home-style” with mashed potatoes and gravy.
This iconic American sandwich was inspired by the Blondie comic strip, which was first published in 1930. Dagwood, one of the main characters, was notorious for raiding the refrigerator to create mile-high stacked sandwiches. In our little corner of the world, we like to think that Dagwood just went vegan. You will need two long bamboo skewers, cut in half, to keep the stacks together and get the full effect.
YIELD
4 SANDWICHES
FOR SPREAD
1/3 cup (75 g) vegan mayonnaise
2 tablespoons (30 g) yellow mustard
1/4 teaspoon cayenne pepper (optional)
FOR SANDWICHES
6 slices sandwich bread, toasted
1 head romaine lettuce, torn into sandwich-size leaves
4 ounces (113 g) thin Mushroom Tomato Slices (pages 183)
4 ounces (113 g) thin Gobbler Slices (page 182)
8 ounces (227 g) tempeh bacon, homemade (page 179) or store-bought, cooked
1 green bell pepper, cored 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, for garnish
TO MAKE THE SPREAD: Mix all the ingredients together in a small bowl. Store in an airtight container in the refrigerator until ready to use.
TO ASSEMBLE THE SANDWICHES: Smear a generous 1 tablespoon (18 g) spread on each slice of bread. Divide the lettuce leaves evenly on 4 of the slices. Divide the Mushroom Tomato Slices, Gobbler Slices, and tempeh bacon evenly among the sandwiches. Top with the bell pepper, tomato, onion, and dill pickle slices. 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 and serve.
RECIPE NOTE
If you prefer to use store-bought tempeh bacon, go ahead and just use the 6-ounce (170-g) package.
Have your béret and fake moustache handy. We’re going French here by rocking rich pâté on some crusty baguette while listening to our favorite Edith Piaf songs.
YIELD
8 SANDWICHES 2 CUPS (230 G) PARMESAN 2 1/4 CUPS (680 G) PÂTÉ
FOR VEGAN PARMESAN
1 cup (128 g) whole, dry-roasted, lightly salted cashews
1 clove garlic, minced
1 tablespoon (15 g) maca powder (optional)
1/2 cup (60 g) nutritional yeast
1/4 cup (28 g) coconut flour or (20 g) bread crumbs, or a combination of the two
1 tablespoon (7 g) white miso
FOR PÂTÉ
1 tablespoon (15 ml) olive oil
8 ounces (227 g) cremini mushrooms, sliced
3/4 cup (120 g) chopped red onion
4 cloves garlic, pressed
Salt and pepper, to taste
1 teaspoon Italian seasoning
1 tablespoon (15 ml) fresh lemon juice
1/4 cup (64 g) toasted creamy cashew or almond butter
1/2 cup (58 g) Vegan Parmesan
1 cup (240 g) cooked chickpeas or (262 g) cannellini beans
FOR SANDWICHES
16 baguette slices, 1/2 inch (1.3 cm) thick, lightly toasted if desired
1 cup (40 g) packed fresh herb salad mix or 16 endive leaves
1 crisp pear, quartered, cored, and each quarter thinly sliced
TO MAKE THE PARMESAN: Combine all the ingredients in a food processor and process until crumbly, like Parmesan. Store in an airtight container in the fridge for up to 2 weeks.
TO MAKE THE PÂTÉ: Heat the oil in a large skillet. Add the mushrooms, onion, garlic, salt and pepper, and seasoning. Cook over medium-high heat until the mushrooms render their moisture and the onion is tender, about 6 minutes, stirring occasionally.
Add the mushroom mixture to the food processor along with the lemon juice, cashew butter, Vegan Parmesan, and chickpeas. Process until smooth, stopping occasionally to scrape the sides of the food processor with a rubber spatula. Continue processing just a little more, until fluffy and airy. Use at room temperature or chilled. Store in an airtight container in the fridge for up to 1 week.
TO ASSEMBLE THE SANDWICHES: Spread 1 tablespoon (17 g) pâté (or enough to cover the whole surface) on each slice of baguette. Top with just enough salad or 2 endive leaves to cover 8 of the slices, adding 2 thin slices of pear on top of the salad. Crack some extra pepper over the pear if desired, and top with the other slice of baguette.
SERVING SUGGESTIONS AND VARIATIONS
• You can use the extra Parmesan anywhere Vegan Parmesan is called for, such as in our recipe for Croque-Monsieur (page 119).
• There will be leftover pâté as well, which makes for a perfect snack or appetizer when served on seedy crackers.
Philadelphia made its mark on sandwiches with its namesake cheesesteak. We think you’ll agree that this cheese-free sandwich more than rivals the Philly. Once the seitan is in the oven, this practically jumps onto the table, leaving the cow another day to jump over the moon.
YIELD
4 SANDWICHES
1/2 cup (120 ml) vegetable broth
1/4 cup (60 ml) vegan red wine
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (15 ml) tamari
1/2 teaspoon vegan Worcestershire sauce
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pound (454 g) Moo-Free Seitan (page 180), cut into 1/8-inch (3-mm) slices
1/3 cup (75 g) vegan mayonnaise
2 cloves garlic, minced
Pepper, to taste
4 ciabatta rolls, sliced in half
16 lettuce leaves
2 tomatoes, cut into 1/2-inch (1.3-cm) slices
1 avocado, pitted, peeled, and sliced
Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 × 13-inch (23 × 33-cm) pan, combine the broth, wine, vinegar, tamari, Worcestershire sauce, salt, and pepper. Put the seitan slices into the pan and turn to coat. Bake for 30 to 35 minutes, or until most of the marinade has been absorbed.
Combine the mayonnaise, garlic, and a pinch of pepper in a small bowl. Spread the sauce on the inside tops of the rolls. Place the lettuce on the bottom. Divide the seitan, tomato slices, and avocado slices on top of the seitan. Put on the top of the bun and serve.
SERVING SUGGESTIONS AND VARIATIONS
• These might be messy for the road, but if you’re eating at a picnic table, they’re just as great at room temperature as they are hot. Pack the seitan and vegetables in separate containers. Keep the mayo cool, and pile them together when ready.
• For a Philly-style seitan sandwich, omit the avocado. Sprinkle nondairy cheese on each sliced ciabatta and broil for 2 to 3 minutes until melted. Proceed as above.
These flavors blend together in perfect harmony, just like back in the U.S.S.R.
YIELD
8 SANDWICHES
FOR 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 fine sea salt
1/2 teaspoon black pepper
2 packages (8 ounces, or 227 g each) tempeh
1 tablespoon (15 ml) canola oil
FOR SPREAD AND SANDWICHES
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) prepared horseradish
2 teaspoons Dijon mustard
1 teaspoon dried dillweed
1 teaspoon agave nectar
1/2 teaspoon black pepper
1/4 cup (40 g) minced onion
1/4 cup (60 g) minced dill pickle
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: Cut the tempeh in half lenghtwise, then across to make 8 patties. Combine the broth, beets, shallot, tamari, vinegar, liquid smoke, agave, salt, and black pepper in a blender. Blend until smooth. Pour into a 9 × 13-inch (23 × 33-cm) pan. Add the tempeh patties and turn to coat. Let marinate in the refrigerator for 1 hour or longer.
TO MAKE THE SPREAD AND SANDWICHES: In a small bowl, stir all the ingredients together. Refrigerate in an airtight container.
Heat the canola oil in a large skillet over medium-high heat. Drain the tempeh and add it to the pan. Sauté for 5 minutes, or until blackened. Turn over and cook the other side for 4 minutes.
TO ASSEMBLE THE SANDWICHES: Combine the sauerkraut, caraway, paprika, and black pepper in a medium-size saucepan and warm over medium heat.
Preheat a panini press fitted with smooth plates on high. Butter the bread slices. Smear 1 tablespoon (25 g) spread on the unbuttered sides of 8 slices. Place 1 tempeh patty on each slice. Top with 1/4 cup (36 g) sauerkraut. Smear the remaining spread on the remaining 8 slices. Put the tops on, buttered sides out. With the grill open, cook until golden, 4 to 5 minutes. Turn over and cook the other side for 3 to 4 minutes. Cut in half and serve.
SERVING SUGGESTIONS AND VARIATIONS
For a side dish, we opt for just a few baked potato wedges. If you’d like, make more of the spread to dip the potato wedges into.
Here are all the flavors of summer and Provence rolled into one. Don’t be too surprised if you start hearing cicadas as you bite into one of these.
YIELD
6 SANDWICHES
1-1/2 CUPS (410 G) SPREAD
FOR SPREAD
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1/4 cup (35 g) roasted red bell pepper
2 tablespoons (14 g) sliced sun-dried tomatoes in oil, drained
1 tablespoon (8 g) drained capers
1 tablespoon (15 ml) olive oil
2 cloves garlic, pressed
1-1/2 tablespoons (25 ml) fresh lemon juice
1/4 to 1/2 teaspoon red pepper flakes, to taste
Salt and pepper, to taste
FOR SANDWICHES
2 tablespoons (30 ml) olive oil
2 teaspoons fresh lemon juice
Salt and pepper, to taste
12 half-moon slices eggplant, 1/4 inch (6 mm) thick
12 slices zucchini, 1/4 inch (6 mm) thick
6 slices red onion, 1/4 inch (6 mm) thick
1 loaf Green Monster Bread (page 178), cut into 12 slices, or any crusty bread, toasted, rubbed with garlic clove
6 thin slices beefsteak tomato
6 quarters roasted yellow bell peppers, drained
12 leaves fresh basil, cut into chiffonade
6 tablespoons (23 g) chopped fresh parsley
TO MAKE THE SPREAD: Combine all the ingredients in a food processor and blend until smooth, stopping to scrape down the sides once or twice. Place in an airtight container and chill for a couple of hours.
TO ASSEMBLE THE SANDWICHES: Combine the olive oil, lemon juice, salt, and pepper in a small bowl. Lightly brush the mixture on the eggplant, zucchini, and onion slices. Heat a grill or grill pan over medium-high heat and grill the vegetables until they are just tender and have grill marks, about 4 minutes on each side.
Smear 1 tablespoon (17 g) of the spread on all the slices of toasted bread. Place 2 slices eggplant, 2 slices zucchini, 1 slice tomato, 1 slice onion, separated into rings so that there’s onion in every bite; 1 quarter roasted pepper, 2 leaves basil, and 1 tablespoon (4 g) parsley on top. Season with extra salt and pepper, if desired. Top with the second slice of bread. Serve immediately.
Hot wings are hugely popular in the United States, and the heat factor ranges from mild to fiery. We prefer Frank’s brand, the traditional hot sauce. Our version is more flavorful than all-out hot, and it’s accented by the slaw. Don’t mention the coffee, and see if anyone can guess the subtle undertone.
YIELD
4 SANDWICHES
4 cups (280 g) shredded green cabbage
1 cup (70 g) shredded red cabbage
1/4 cup (56 g) vegan mayonnaise, to taste
1 teaspoon apple cider vinegar
1/2 teaspoon celery salt
Pinch of black pepper
2 teaspoons nondairy butter
1/2 cup (120 ml) hot sauce
2 tablespoons (30 ml) brewed coffee
1 to 2 tablespoons (15 to 30 ml) canola oil, divided
1 pound (454 g) Moo-Free Seitan (page 180) (see Note)
4 thick slices ciabatta bread
1 medium-size cucumber, sliced into rounds
2 slices red onion, separated
In a medium-size bowl, combine the cabbages, mayonnaise, vinegar, celery salt, and black pepper. Stir to combine. Store in an airtight container in the refrigerator until ready to use.
In a small saucepan over medium heat, melt the butter. Add the hot sauce and coffee. Stir to combine.
Heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) of the oil and the seitan. Stir and cook until browned, 8 to 10 minutes. Add the remaining 1 tablespoon (15 ml) oil while cooking if the seitan is sticking. Remove from the heat. Pour the sauce into the skillet and stir to coat the seitan.
To assemble the sandwiches, place a slice of ciabatta on each plate. Divide the slaw, cucumber, and onion evenly among the slices. Divide the seitan among the sandwiches and serve.
RECIPE NOTE
While the seitan is still warm, cut off a 1-pound (454-g) portion. Using two forks, pull it apart to create bite-size pieces to use as wings. Refrigerate in an airtight container until ready to use. The seitan should be cooled before cooking. As with all seitan, the wings freeze well.
SERVING SUGGESTIONS AND VARIATIONS
• This can also be made with 1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 1-inch (2.5-cm) cubes. Proceed as above.
• Yes, you’re right (and so were our testers): this sandwich cries out for celery sticks. Rather than add them to the sandwich, we suggest serving them on the side.
Nothing fishy going on here! Kelp, a seaweed that is packed with vitamins and minerals, does a great job mimicking the flavor of the fish sticks of our childhood, in its own cruelty-free way.
YIELD
3 SANDWICHES
FOR TARTAR SAUCE
1/2 cup (120 g) miso dressing (page 107)
1 to 2 teaspoons fresh lemon juice, to taste
1/2 teaspoon minced capers
1 teaspoon Dijon mustard
1 teaspoon minced shallot
Few drops hot sauce
FOR FISH STICKS
8 ounces (227 g) tempeh
2 tablespoons plus 2 teaspoons (40 ml) fresh 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 fine sea salt, plus a pinch
1/2 teaspoon dried dillweed
1/3 cup (42 g) arrowroot powder
1 tablespoon (2 g) Old Bay seasoning, divided
3/4 cup (60 g) bread crumbs
Nonstick cooking spray
3 tablespoons (42 g) nondairy butter, melted
1/4 teaspoon cayenne pepper, to taste
FOR SANDWICHES
3 sub sandwich rolls, 6 inches (15 cm) long
3/4 cup (78 g) thinly sliced cucumber
2 small tomatoes, thinly sliced
TO MAKE THE TARTAR SAUCE: Combine all the ingredients in a medium-size bowl. Store in an airtight container in the fridge until ready to use.
TO MAKE THE FISH STICKS: Cut the tempeh widthwise into 9 sticks. Combine 2 tablespoons (30 ml) lemon juice, 1/3 cup (80 ml) milk, kelp powder, onion powder, garlic, paprika, 1/2 teaspoon salt, and dillweed in a shallow dish. Add the tempeh sticks and let marinate for 1 hour in the fridge.
Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 375°F (190°C, or gas mark 5).
Combine the arrowroot powder with 2 teaspoons Old Bay seasoning in a shallow plate; place the bread crumbs in another plate. Remove the sticks from the marinade, and 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, and then coat with the bread crumbs. Place on the prepared baking sheet. Lightly coat all sides with cooking spray. Bake for 10 minutes.
Combine the butter, 2 teaspoons lemon juice, cayenne pepper, 1 teaspoon Old Bay seasoning, and a pinch of salt in a small bowl.
TO ASSEMBLE THE SANDWICHES: Cut the rolls in half lengthwise and lightly toast them. Spread 2 tablespoons (30 ml) tartar sauce on each side of the roll. Divide the sliced cucumber and tomatoes among the sandwiches, add 3 sticks to each sandwich, and serve immediately.
These little croquettes get beautifully crusty once you panfry them in sesame oil. Liz Wyman, who is one of our VITPs (as in, very important tester-person), described the combination of all components as being a bit like hummus, but “burgerified.”
YIELD
8 WRAPS, 1 CUP (240 G) DRESSING
FOR MISO DRESSING
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 ground black pepper, to taste
Smoked sea salt, to taste
1 clove garlic
FOR 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) fresh 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 and pepper, to taste
2 tablespoons (30 ml) toasted sesame oil, divided
FOR WRAPS
1 English cucumber, cut in half lengthwise and cut into thin half-moons
Eight 8-inch (20 cm) flour tortillas
Sriracha, for serving (optional)
TO MAKE THE DRESSING: Blend all the ingredients in a blender. Store in an airtight container and chill until ready to serve.
TO MAKE THE CROQUETTES: Place the chickpeas, peanut butter, miso, lemon juice, nutritional yeast, and garlic in a food processor. Process until smooth, stopping to scrape the sides of the bowl. Place in 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.
Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat and cook the croquettes in batches for 6 minutes on each side: the croquette must get a golden-brown, crispy crust. Adjust the heat, if needed, and use the remaining tablespoon (15 ml) of oil if needed as you cook the croquettes.
TO ASSEMBLE THE WRAPS: Divide the sliced cucumber evenly among all 8 tortillas, drizzle as much dressing as desired on top, place a croquette on top and fold the tortilla over. Add sriracha, if desired.
RECIPE NOTES
• If you do not want to eat all the croquettes at once, wrap them well once they are shaped, and they will keep for at least 4 days in the fridge. You can just cook them as you need them.
• The leftover dressing will keep well for about a week, stored in an airtight container, and is also a great dip for crudités and steamed vegetables, or to serve alongside vegan meats and other burgers. It is the base for the spreads in the Razz-elnut Spinach Sandwiches (page 64), Unfishwich (page 104), and Out of Tuna Sandwiches (page 132).
We’re proud to present a burger that’s ready in minutes and made of simple ingredients you’re almost guaranteed to have at all times in your fridge and pantry. Not to mention the most important part: it really is a treat to eat!
YIELD
4 SANDWICHES
1 can (15 ounces, or 425 g) cannellini or black beans, drained and rinsed
1/4 cup (30 g) walnut pieces
1/4 cup (60 ml) barbecue sauce, homemade (page 123) or store-bought, plus extra for serving if desired
2 tablespoons (14 g) onion powder or 1/4 cup (40 g) finely chopped onion
1-1/2 teaspoons garlic powder or 1 tablespoon (8 g) minced garlic
1/2 teaspoon fine sea salt, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, to taste
1/2 cup (40 g) panko or regular bread crumbs, plus more if needed
Peanut oil, for panfrying
4 burger buns
Onion rings (page 38), tomato slices, or other burger toppings
Place the beans, walnuts, barbecue sauce, onion powder, garlic powder, salt, cayenne, and black pepper in a food processor. Pulse a few times until the beans are slightly mashed but not completely puréed.
Remove half of the mixture and place in a bowl. Add the panko to the remaining half of the mixture in the food processor. Process until mostly smooth.
Combine both halves of the mixture. Add more bread crumbs if the mixture is too wet, and more barbecue sauce if it is too dry. Divide the mixture into 4 equal portions of approximately 1/2 cup (130 g) each. Shape into burgers about 3 inches (8 cm) wide and 1/2 inch (1.3 cm) thick.
Lightly grease a skillet with peanut oil, heat over medium heat, add the burgers, and cook for 5 minutes on each side, or until golden brown.
Serve each burger in a bun, with the usual fixings, along with a little extra barbecue sauce.
SERVING SUGGESTIONS AND VARIATIONS
Although we’re huge fans of sandwiches and mile-high burgers, we occasionally like to eat this one bun-free, with a simple side of salad or steamed veggies when we’re really not in the mood for bread. It happens to the best of us.
When we think of Greece, we think of blue skies and sunshine, perfect temperatures, white beaches, and all the Mediterranean flavors we packed into these burgers. Top with the usual fixings.
YIELD
6 BURGERS
FOR BURGERS
2/3 cup (160 ml) boiling water
1/2 cup (50 g) texturized vegetable protein
3 tablespoons (45 g) ketchup
1 teaspoon vegan Worcestershire sauce
1 cup plus 2 tablespoons (162 g) vital wheat gluten
1/4 cup (28 g) finely minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
3 tablespoons (30 g) red onion, finely minced
2 tablespoons (13 g) kalamata olives, finely minced
2 artichoke hearts, finely minced
2 tablespoons (15 g) nutritional yeast
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon (15 to 30 ml) vegetable broth, if needed
FOR SPREAD
1/3 cup (75 g) vegan mayonnaise
2 tablespoons (30 ml) fresh lemon juice
2 cloves garlic, minced
FOR SANDWICHES
Canola oil, for cooking
6 English muffins, toasted
TO MAKE THE BURGERS: Combine the water, texturized vegetable protein, ketchup, and Worcestershire in a medium-size bowl and stir. Let sit for 5 minutes. Add the vital wheat gluten, sun-dried tomatoes, onion, olives, artichoke hearts, nutritional yeast, and spices. Mix well and knead until cohesive. If the mixture is dry, add 1 tablespoon (15 ml) vegetable broth.
Prepare a steamer. Divide the mixture evenly among six 10-inch (25-cm) pieces of foil. Form into burgers 3 1/2 to 4 inches (8 to 10 cm) wide, pressing any loose vegetables into the burgers. Fold the foil around the burgers. Steam for 1 hour. Chill before using.
TO MAKE THE SPREAD: In a small bowl, mix the mayonnaise, lemon juice, and garlic. Season to taste.
TO ASSEMBLE THE BURGERS: Lightly oil a large skillet and heat over medium-high heat. Cook the burgers until nearly blackened on the bottom, about 4 minutes. Turn and cook the other side. Smear 1 tablespoon (14 g) spread on one side of 6 muffins. Put a burger on the muffin and top with the muffin tops.
SERVING SUGGESTIONS AND VARIATIONS
We like these with some Greek Potato Wedges on the side.
These delectable burgers hit the mark even with nonbeet lovers. The slightly earthy undertone is the perfect springboard for the black-eyed peas and barley. For a milder burger, use golden beets. Keep in mind that beets stain.
YIELD
8 BURGERS
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, homemade (page 123) or store-bought
2 teaspoons Dijon mustard
1 teaspoon liquid smoke
1 teaspoon ume plum vinegar
1/2 teaspoon fine sea 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
Combine the water, barley, and a pinch of salt in a medium-size saucepan and bring to a boil over high heat. Reduce to a simmer and cook, uncovered, for 30 to 35 minutes, or until the barley is quite tender. Drain.
Heat the oil in a large skillet over medium heat. Add the onion, beets, bell pepper, carrot, garlic, and spices and cook, stirring, until the vegetables are tender, about 10 minutes. Set aside.
In a large bowl, mash the black-eyed peas with a fork until pasty. Add the barbecue 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) ground oats and mix well. Add more ground oats, 1 tablespoon (8 g) at a time, until the mixture can be shaped into burgers. At this point, 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.
Heat enough canola oil to cover the bottom of a large skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes, or until the bottom is blackened and slightly crisp. Turn over and cook the other side for 4 to 5 minutes. Serve on the buns with desired toppings.
SERVING SUGGESTIONS AND VARIATIONS
Call us traditional, but we usually serve these with mayo, lettuce, and a tomato slice. But we’ve been known to try them topped with salsa and some smashed avocado on the bun. For a Southern feel, we also love them with corn salsa and red onion. Mango chutney and alfalfa sprouts give the burgers a whole different twist.
Since we didn’t grow up eating meatball subs, we were surprised by how popular they are. These became a nostalgic favorite among testers and their husbands who had been searching for a just-right meatless ball. With gentle handling, you’ll have minimal crumbling.
YIELD
4 SUBS
FOR MEATLESS BALLS
2/3 cup (160 ml) boiling water
3/4 cup (75 g) texturized vegetable protein
1/2 cup (80 g) minced onion
3 cloves garlic, minced
1-1/2 teaspoons Italian seasoning blend
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes, to taste
2 tablespoons (33 g) tomato paste
1 teaspoon vegan Worcestershire sauce
1 cup (144 g) vital wheat gluten, or more if needed
2 tablespoons (30 ml) olive oil
1 cup (235 ml) vegetable broth
1/4 cup (60 ml) dry red wine (optional)
FOR SANDWICHES
2 tablespoons (30 ml) olive oil, divided
1 medium-size onion, cut into thin half-moons
1 green bell pepper, cored and cut into strips
4 sub rolls, wedges cut out of tops, some of the bread removed, and toasted
1-1/3 cups (333 g) favorite marinara, warmed
TO MAKE THE MEATLESS BALLS: In a small bowl, combine the water and texturized vegetable protein. Place the onion, garlic, seasoning blend, parsley, red pepper flakes, tomato paste, and Worcestershire sauce in a food processor and pulse until combined. Add the texturized vegetable protein, any unabsorbed water, and the vital wheat gluten. Pulse until thoroughly combined and the mixture can be formed into balls. If it is too sticky, add 1 tablespoon (9 g) vital wheat gluten and mix again. Roll about a rounded tablespoon (30 g) of the mixture into a tightly compressed ball. Repeat to form 16 to 20 balls.
Preheat the oven to 300°F (150°C, or gas mark 2). Heat the oil in a large oven-safe skillet over medium-high heat. Brown the balls, about 5 minutes. Turn gently to brown all sides. Remove from the heat. Add the broth and wine to the skillet and cover tightly with foil. Bake for 20 minutes. Remove from the oven and carefully turn the balls over. Recover tightly with foil and bake for 20 more minutes. Remove the foil and bake uncovered for 10 minutes, or until the liquid has been absorbed. Chill before using.
TO ASSEMBLE THE SANDWICHES: Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium heat. Add the onion and cook for 2 minutes. Add the bell pepper and cook for 3 minutes; the vegetables should remain crisp. Transfer to a plate. Add the remaining oil and the balls. Cook, turning gently, for 5 minutes, or until heated through. Divide the vegetables evenly among the rolls and add 4 or 5 balls each. Top each with 1/3 cup (83 g) marinara. Serve.
Oh yes, we did. If you’re in a pinch and prefer using panfried and ready-to-go tempeh bacon (page 179) instead of the “fiberful” chickpea goodness here, it will work well, too.
YIELD
4 SANDWICHES
FOR CHICKPEA BACON
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1 tablespoon (15 ml) pure maple syrup
1-1/2 teaspoons apple cider vinegar
Heaping 1/4 teaspoon smoked paprika
1/2 teaspoon smoked sea salt, to taste
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons to 1 tablespoon (10 to 15 ml) liquid smoke, to taste
1 tablespoon (15 ml) olive oil
FOR SANDWICHES
1/2 cup (128 g) crunchy, unsweetened natural peanut butter
4 soft bread rolls, cut in half, or 8 slices any bread
2 small, just-ripe bananas, sliced
Nonstick cooking spray or nondairy butter
TO MAKE THE CHICKPEA BACON: Preheat the broiler. Combine all the ingredients in a medium-size bowl and then spread in a shallow, 8-inch (20-cm) baking dish. Make sure the chickpeas are 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. They are ready when the liquid has been absorbed and the chickpeas are crispy and dark golden brown.
TO ASSEMBLE THE SANDWICHES: Spread 1 tablespoon (16 g) peanut butter (or enough to cover the whole surface of the bread) on each slice of bread. Gently press down a generous 1/3 cup (90 g) chickpea bacon (or as much as will fit) into the peanut butter on 4 of the slices. Place as many slices of banana as will fit on top. Put the second peanut-buttered slice on top.
Lightly coat a large skillet with spray, or melt some butter in the skillet. 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 just grilling the sandwich does.
SERVING SUGGESTIONS AND VARIATIONS
You might want to consider making a double or triple batch of chickpea bacon to eat as is, because it makes for a delicious snack that will fly out of the bowl faster than you can swat at the hands attempting to steal your beans. If you do make a larger batch, be sure to use a larger baking tray so the chickpeas can be spread in an even layer, not sitting on top of each other, so they all get a chance to brown up.
With three slices of bread, the filling stays hot while the vegetables stay cool. It’s the best of both worlds! Marinate the seitan ahead of time, and you can have dinner on the table in minutes.
YIELD
4 SANDWICHES
FOR 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) fresh 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 SEITAN
1/4 cup (60 ml) vegetable broth
3 tablespoons (45 ml) brewed coffee
1 clove garlic, minced
1/4 teaspoon fine sea salt
12 ounces (340 g) Moo-Free Seitan (page 180), thinly sliced
2 teaspoons olive oil
FOR 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, cored and cut into strips
2 thin slices red onion, cut into half-moons, rings separated
2 teaspoons Dijon mustard
Lettuce leaves
1 tomato, thinly sliced
2 dill pickles, thinly sliced and patted dry
TO MAKE THE SAUCE: Combine the cashews, broth, vinegar, lemon juice, shallot, harissa, agave, and black pepper in a blender. Blend until smooth. Stir in the parsley. Refrigerate in an airtight container until ready to use.
TO MAKE THE SEITAN: Combine the broth, coffee, garlic, and salt, in an 8 × 12-inch (20 × 30-cm) pan. Add the seitan and toss to coat. Let marinate in the refrigerator for 1 hour or longer.
Heat the oil in a large skillet over medium heat. Drain the seitan, reserving the marinade, and add to the skillet. 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.
TO ASSEMBLE 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 (this will be for the cold portion). On the unbuttered side of each of 4 other slices, spread 1 tablespoon (15 ml) sauce. Divide the seitan evenly among them, topping with pepperoncinis, bell 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 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, slice, and serve.
Author Ray Bradbury imagined a lot of things, but we’ll bet this sandwich wasn’t one of them. Fresh tomato-cucumber relish is a flavorful foil for the cutlets. This one is wicked good (pictured on page 8).
YIELD
4 SANDWICHES
FOR SPICY CUTLETS
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
2 teaspoons olive oil, divided
4 No Cluck Cutlets (page 181)
FOR TOMATO RELISH
1 cup (180 g) chopped green tomato (or, if unavailable, red)
1 cup (135 g) diced cucumber
2/3 cup (60 g) minced scallion
2 tablespoons (30 ml) seasoned rice vinegar
1 tablespoon (2.5 g) minced fresh thyme
Salt and pepper, to taste
FOR SPREAD
1/2 cup (112 g) vegan mayonnaise
2 teaspoons Dijon mustard, to taste
2 teaspoons sriracha, to taste
FOR SANDWICHES
Canola oil, for cooking
4 ciabatta rolls, cut in half and toasted
TO MAKE THE SPICY CUTLETS: Mix all the spices together on a large plate. Rub 1/2 teaspoon olive oil onto each cutlet, dividing it between both sides. Press both sides of a cutlet into the spice mixture and set aside. Repeat to coat the remaining cutlets.
TO MAKE THE RELISH: Stir all the ingredients together in a medium-size bowl.
TO MAKE THE SPREAD: Stir all the ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
TO ASSEMBLE THE SANDWICHES: Lightly oil a large skillet and heat over medium-high heat. Add the cutlets and cook on one side until blackened and the coating adheres, about 4 minutes. Turn and cook the other side for about 3 minutes. Smear the spread evenly on the rolls. Place a cutlet on each roll and top with 1/2 cup (57 g) relish and the top of the roll. Serve.
RECIPE NOTES:
• With all the parts packed separately, this one can definitely go on the road with you.
• Make double the spice mixture, and you’ll have dinner on the table even faster next time. The spices are also a great addition to a terrific tofu scramble.
Literally, and courtesy of the French, behold the “Crunch-Mister,” which does admittedly sound a little less dreamy when you put it that way. No one seems to know the story behind the origin of this ham and cheese sandwich, but all that matters in the end is that this vegan version is formidable. (That’s French for “terrific.”)
YIELD
4 SANDWICHES
FOR BÉCHAMEL
2 tablespoons (28 g) nondairy butter
2 tablespoons (15 g) all-purpose flour
3/4 cup (180 ml) unsweetened plain nondairy milk
3/4 cup (180 ml) unsweetened plain nondairy creamer
1/2 teaspoon fine sea salt, to taste
1/4 teaspoon ground black pepper, to taste
1/8 teaspoon grated nutmeg
1-1/4 cups (94 g) grated cheese (page 51), divided
1/4 cup (29 g) Vegan Parmesan (page 98)
FOR SANDWICHES
8 teaspoons Dijon mustard
8 slices slightly stale, crusty bread
32 thin Mushroom Tomato Slices (page 183)
8 teaspoons nondairy butter plus 1 to 2 tablespoons (14 to 28 g) for the skillet
TO MAKE THE BÉCHAMEL: Melt the butter in a small saucepan over medium-low heat. Add the flour and stir until smooth, cooking for about 2 minutes. Slowly add the milk and creamer (beware of potential splatter), whisking continuously, and cook until thickened, about 4 minutes; the sauce should coat the back of a spoon. Remove from the heat. Add the salt, pepper, nutmeg, 1/4 cup (19 g) of the grated cheese, and the Vegan Parmesan.
TO ASSEMBLE THE SANDWICHES: Spread 2 teaspoons mustard on 4 slices of bread. Place 8 Mushroom Tomato Slices on each slice, and top with 1/4 cup (19 g) of the remaining grated cheese. Spread 2 teaspoons butter on each of the 4 remaining slices of bread, and place on top of the cheese.
Melt 1 tablespoon (14 g) of the butter in a large skillet over medium-low heat. Cook the croque-monsieur in batches just until the cheese starts to melt inside, about 4 minutes on each side, flipping once halfway through. Add the remaining 1 tablespoon (14 g) butter to cook the remaining sandwiches, if needed.
Preheat the oven to 450°F (230°C, or gas mark 8). Spread the béchamel on top of the sandwiches. Place the sandwiches on a broiling pan. Broil for 5 minutes, or until the béchamel is lightly browned. Check occasionally to prevent burning. Remove from the oven and serve immediately.
