We hinted at international flair in the last chapter, but here’s where we get serious about it. After scanning the globe for sandwich specialties, we’ve put together this selection. We wanted to include a map so you could chart your journey, but it seemed like a bit much. Happy travels!
Meant to be shared, this New Orleans classic originated in the Italian section of the city. The tangy giardiniera is beautiful atop the cold cuts, making it an eye-pleasing easy make-ahead (and tasty!) sandwich for get-togethers.
YIELD
4 TO 6 SERVINGS
FOR FAST AND FRESH GIARDINIERA
1/2 cup (50 g) diced cauliflower
1/4 cup (35 g) diced zucchini
1-1/2 tablespoons (12 g) diced carrot
1-1/2 tablespoons (11 g) diced celery
1 hot pepper, minced
3 banana pepper rings, minced
1/4 cup (25 g) minced black olives
1/4 cup (25 g) minced pimento-stuffed green olives
Pinch of dried oregano
Pinch of red pepper flakes
Pinch of black pepper
1-1/2 tablespoons (23 ml) white wine vinegar
1 teaspoon ume plum vinegar
1 teaspoon extra-virgin olive oil
1/2 teaspoon agave nectar (optional)
FOR SANDWICHES
1 cup (20 g) baby arugula
One 10-inch (25-cm) round loaf, cut in half laterally, some of the inside removed to hold the filling
4 ounces (113 g) Mushroom Tomato Slices (page 183)
4 ounces (113 g) Gobbler Slices (page 182)
1 roasted red bell pepper, cored and cut into strips
1 large tomato, sliced
TO MAKE THE GIARDINIERA: Combine all the vegetables in a medium-size bowl. In a small bowl, whisk together the oregano, red pepper flakes, pepper, vinegars, oil, and agave. Pour over the vegetables and toss to coat. Refrigerate for at least 1 hour before using.
TO ASSEMBLE THE SANDWICHES: Layer the arugula on the bottom of the bread. Layer the Mushroom Tomato and Gobbler Slices evenly over the arugula and top with the pepper strips and tomato slices. Carefully top with the giardiniera. Spoon the dressing from the giardiniera on top to taste. Press the top of the loaf on and cut into 4 or 6 wedges for serving.
SERVING SUGGESTIONS AND VARIATIONS
• Feel free to double the giardiniera to make sandwiches (or a salad) for another day. Just add a can of drained and rinsed white beans and fill a pita pocket with the mixture.
• When packing for a picnic, divide the arugula between the top and bottom of the bread to keep the giardiniera juices from soaking the bread too much.
Barbecue and mac and cheeze: two quintessential comfort foods buddied up on a bun. Be sure to serve this with a fork—you’ll need it. In our testing, kids especially loved these. Thankfully, we all have some kid left in us.
YIELD
4 SANDWICHES
FOR BARBECUE SAUCE
1 teaspoon olive oil
1/3 cup (55 g) finely minced onion
3 cloves garlic, minced
1/3 cup (80 ml) vegetable broth
1 can (6 ounces, or 170 g) tomato paste
1/4 cup (60 ml) brewed coffee
1/4 cup (80 g) apple butter
3 tablespoons (45 ml) apple cider vinegar
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) pure maple syrup
2 teaspoons liquid smoke
FOR MAC AND CHEEZE
1/4 cup (60 ml) nondairy milk, plus more if needed
1/4 cup (30 g) nutritional yeast
2 teaspoons olive oil
1/2 teaspoon white miso
1/4 teaspoon onion powder
Pinch of garlic powder
Salt and pepper, to taste
1 cup (105 g) dry elbow macaroni, cooked according to package directions, and drained
FOR SANDWICHES
1 tablespoon (15 ml) canola oil
4 large portobello caps, stemmed and gilled
Salt and pepper, to taste
1/4 cup (56 g) vegan mayonnaise (optional)
4 burger buns, toasted
TO MAKE THE SAUCE: Heat the oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook for 4 minutes, or until fragrant. Add the remaining ingredients and stir to combine. Simmer, stirring occasionally, for 20 minutes, or until thickened.
TO MAKE THE MAC AND CHEEZE: Combine the milk, nutritional yeast, oil, miso, onion powder, garlic powder, salt, and pepper in a medium-size bowl. Whisk until smooth. Add to the cooked macaroni in the saucepan and stir to coat. Heat the mixture over medium-low heat. If the mixture is too dry, add a splash of milk. Taste and adjust the seasonings.
TO ASSEMBLE THE SANDWICHES: Heat the oil in a large skillet over medium-high heat. Put the mushrooms in the skillet, caps down. Season with salt and pepper. Cook for 5 minutes, or until browned on one side. Turn and cook the other side for 4 minutes, or until the center is tender. Reduce the heat to low and coat both sides of the mushrooms with the barbecue sauce. Let cook for 4 minutes.
Spread 1 tablespoon (14 g) mayonnaise on the bottom of each bun. Put a mushroom on each bun, cap side down. Spoon 1/2 cup (80 g) macaroni into each cap. Replace the top of the bun and serve.
RECIPE NOTES
• To get the best flavor, use the most natural, unsweetened apple butter you can find.
• The sauce can be used as you would any barbecue sauce. Try it on tofu, tempeh, or seitan.
• If you happen to have barbecue sauce left over, it can be frozen for up to 2 months.
This stuffed loaf is a show-stopper. It can be served hot or at room temperature. Couple it with your favorite marinara sauce for dipping, if desired.
YIELD
6 SERVINGS
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 and pepper, to taste
1 recipe Green Monster dough (page 178) or favorite bread dough
6 ounces (170 g) thin Mushroom Tomato Slices (page 183)
6 ounces (170 g) thin Gobbler Slices (page 182)
16 mild banana pepper rings
Nonstick cooking spray
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the mushrooms, oregano, and thyme. Cook for 5 minutes longer, or until the vegetables are softened. Season to taste with salt and pepper. Let cool before using.
After the dough has risen, dump it onto a lightly floured work surface. With a rolling pin, roll into a 12 × 16-inch (30 × 40-cm) rectangle. With the short side across, on the center 6 inches (15 cm), layer half 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, then finish the braid. Pat with your hands to help seal the braided strips closed.
Spray a baking sheet with nonstick spray and 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). Transfer the baking sheet to the oven and bake for 30 to 35 minutes, or until the bottom is browned. Transfer to a rack and let cool for a few minutes before cutting. Cut into six 2-inch (5-cm) strips and serve.
SERVING SUGGESTIONS AND VARIATIONS
We love homemade breads, but if you just don’t have the time, some grocery stores (or pizza places) sell freshly made pizza dough. It works well here.
Tangy, fried green tomatoes burst with flavor when combined with our zesty dressing. We love this one with corn on the cob and coleslaw on the side.
YIELD
4 SANDWICHES
FOR DRESSING
1/2 cup (112 g) vegan mayonnaise
1/4 cup (45 g) chopped roasted red bell pepper
2 cloves garlic, minced
1 tablespoon (15 g) prepared horseradish
2 teaspoons fresh lemon juice
2 teaspoons nutritional yeast
1 teaspoon vegan Worcestershire sauce
1 teaspoon sriracha, to taste
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 cup plus 2 tablespoons (36 g) minced scallion
FOR FRIED GREEN TOMATOES
1/2 cup (120 ml) unsweetened plain soymilk
2 teaspoons apple cider vinegar
1 teaspoon prepared horseradish
1/2 teaspoon fine sea salt
Pinch of black pepper
1/2 cup (25 g) panko crumbs
1 tablespoon (9 g) cornmeal
1 teaspoon onion powder
Canola oil, for cooking
1 large green tomato, cut into four 1/2-inch (1.3-cm) slices
FOR SANDWICHES
4 cups (120 g) packed baby spinach
4 English muffins, split and toasted
1 large ripe tomato, cut into four 1/2-inch (1.3-cm) slices
TO MAKE THE DRESSING: Combine the mayonnaise, bell pepper, garlic, horseradish, lemon juice, nutritional yeast, Worcestershire, sriracha, mustard, salt, and pepper in a blender. Blend until smooth. Stir in the scallion. Refrigerate in an airtight container until ready to use.
TO MAKE THE FRIED GREEN TOMATOES: Combine the milk, vinegar, horseradish, salt, and black pepper in a pie plate. Whisk to combine. In a second pie plate, combine the panko, cornmeal, and onion powder. Add salt and a generous pinch of pepper. Stir to combine. Place a paper towel on a plate for draining the tomatoes.
Heat 1/2 inch (1.3 cm) of oil in a large skillet over medium-high heat. Coat the tomato slices with the milk mixture, then dredge in the crumbs, patting the crumbs to adhere. Fry for 4 minutes, or until golden. Turn and cook the other side for 3 minutes. Drain on paper towels.
TO ASSEMBLE THE SANDWICHES: In a medium-size bowl, combine the spinach with 1/2 cup (106 g) of the dressing. Stir to coat. Spread the remaining dressing on the tops and bottoms of the English muffins. On the bottom, place the ripe tomato slice, the spinach, and the green tomato. Put the tops on and serve.
Packed with spicy peppers and encompassed by a crusty roll, this sandwich delivers on depth of flavor. If you’re a beer drinker, grab a cold one.
YIELD
4 SANDWICHES
FOR MARINATED TEMPEH
2-1/2 cups (590 ml) vegetable broth
3/4 cup (180 ml) vegan beer
1 dried guajillo pepper
1 dried ancho pepper
1 dried chipotle pepper
1 lime, sliced
4 cloves garlic, sliced
3 tablespoons (45 ml) tamari
2 tablespoons (30 g) mustard
2 teaspoons pure maple syrup
2 teaspoons cumin seeds
2 teaspoons dried oregano
2 packages (8 ounces, or 227 g each) tempeh, cut lengthwise, then widthwise to get 4 patties out of each
FOR SPREAD AND SANDWICHES
1/2 cup (112 g) vegan mayonnaise
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (2 g) minced fresh cilantro
2 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons plus 1 teaspoon (35 ml) canola oil, divided
3 cups (480 g) thinly sliced onion
Pinch of black pepper
2 tablespoons (18 g) minced jalapeño pepper
2 teaspoons balsamic vinegar
4 crusty rolls, cut in half and toasted
1 red bell pepper, cored and cut into strips
1/2 cucumber, sliced into thin rounds
TO MAKE THE MARINATED TEMPEH: Combine the broth, beer, peppers, lime, garlic, tamari, mustard, maple syrup, cumin, and oregano in a medium-size saucepan and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Strain the marinade into a 9 × 13-inch (23 × 33-cm) baking dish. While the marinade is still hot, add the tempeh patties, turning to coat. Marinate in the refrigerator for 1 hour or longer.
TO MAKE THE SPREAD: Combine all the ingredients in a small bowl and mix well. Refrigerate in an airtight container until ready to use.
TO ASSEMBLE THE SANDWICHES: Preheat the oven to 300°F (150°C, or gas mark 2). In a large skillet, heat 1 teaspoon (5 ml) of the oil over medium-low heat. Add the onion and black pepper. Cook and stir for 15 minutes, until the onion has softened. Add the jalapeño and vinegar. Cook for 2 minutes longer, then keep warm.
Heat 1 tablespoon (15 ml) of the oil in another large skillet over medium heat. Cook 4 tempeh patties at a time for 4 minutes on one side, or until browned. Turn and cook the other side for 3 minutes. Pour half the marinade into the skillet. Cook for 8 minutes, or until the marinade has been absorbed. Keep cooked patties warm in the oven while cooking the second batch. Wipe the skillet clean and add the remaining 1 tablespoon (15 ml) oil, if needed. Cook the remaining 4 patties as before.
Smear the spread on both sides of each roll. Place 2 tempeh patties on each bottom half and layer with the bell pepper strips, cucumber, and sautéed onions. Put the tops on and serve.
Jackfruit is a wonderful substitute for shredded meat because it has the perfect texture and absorbs the flavors of whatever sauce you marinate it in.
YIELD
4 SANDWICHES
1 SCANT CUP (215 G) CHILI CRÈME
FOR CARNITAS
2 cans (20 ounces, or 565 g each) jackfruit in brine or water (not syrup)
1/2 cup (120 ml) fresh orange juice
2 tablespoons (14 g) onion powder
6 cloves garlic, minced, divided
3 tablespoons (45 ml) fresh 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 CHILI CRÈME
6 ounces (170 g) drained firm silken tofu
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) fresh lime juice
1/2 teaspoon fine sea salt, to taste
1 teaspoon chili powder, to taste
1/2 teaspoon onion powder
1 tablespoon (1 g) chopped fresh cilantro
FOR SANDWICHES
3/4 cup (192 g) guacamole
4 sub sandwich rolls, 6 inches (15 cm) long, lightly toasted, or 4 individual baguettes, some of the inside removed, if needed
TO MAKE THE CARNITAS: Rinse, drain, and roughly shred the jackfruit.
Combine the jackfruit, orange juice, onion powder, 4 cloves of the garlic, 1 tablespoon (15 ml) of the lime juice, 1/4 cup (60 ml) of the tamari, hot sauce, cilantro, cumin, and syrup in a large pot. 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. The jackfruit should still be fully immersed in liquid after the hour; stop simmering sooner if the liquid evaporates before. 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. Heat the oil in a large skillet 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) lime juice and remaining 2 tablespoons (30 ml) tamari, and cook for 5 minutes longer. Set aside.
TO MAKE THE CRÈME: Combine all the ingredients in a food processor and process 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) packed, warm jackfruit on top, or enough to fit the size of the roll without spilling over. Cut in half, for less mess, and serve immediately.
Crunchy slaw is the perfect topper to the sweet and spicy glazed eggplant. This one can be on the table in minutes and is sure to beat take-out. If sambal oelek is unavailable, sriracha is a great substitute.
YIELD
4 SANDWICHES
FOR SALAD
2 cups (140 g) shredded napa cabbage
1/4 cup (40 g) sliced red onion
2 tablespoons (14 g) grated carrot
1-1/2 teaspoons seasoned rice vinegar
Pinch of black pepper
FOR SAUCE
1/4 cup (60 g) ketchup
2 tablespoons (30 ml) tamari
2 tablespoons (30 ml) seasoned rice vinegar
1 tablespoon plus 1 teaspoon (20 g) sambal oelek, to taste
2 teaspoons smooth peanut butter
FOR EGGPLANT
2 teaspoons toasted sesame oil
1 large eggplant, cut into 1/2-inch (1.3-cm) rounds, then quartered
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1-1/2 teaspoons toasted sesame seeds
Salt and pepper, to taste
FOR SANDWICHES
1/4 cup (56 g) vegan mayonnaise
1 baguette, 20 inches (51 cm) long, cut in half lengthwise, some of the inside removed, and toasted
TO MAKE THE SALAD: Combine all the ingredients in a medium-size bowl.
TO MAKE THE SAUCE: Whisk together all the ingredients in a small bowl.
TO MAKE THE EGGPLANT: Heat the sesame oil in a large skillet over medium heat. Add the eggplant. Cook, stirring, for 6 minutes, or until it begins to soften. Add the garlic and ginger and cook for 2 minutes, stirring. Stir in the sauce and the sesame seeds. Taste and adjust the seasoning with salt and pepper. Cook for 2 minutes longer, or until heated through.
TO ASSEMBLE THE SANDWICHES: Spread the mayonnaise on the bottom of the baguette and layer on the eggplant and salad. Replace the top and cut into 4 equal pieces.
SERVING SUGGESTIONS AND VARIATIONS
Six large portobello mushrooms, stemmed, gilled, and cut into 1/2-inch (1.3-cm) slices may be substituted for the eggplant. The rest of the recipe remains the same.
There’s nothing chickpeas can’t do! We won’t go into details about what type of meats are typically used in this Middle Eastern kind of taco; suffice it to say that this version is a healthy meal that won’t leave you feeling as though you’re depriving yourself. That’s what it’s all about.
YIELD
4 SANDWICHES
1-1/3 CUPS (315 ML) DRESSING
FOR CHICKPEAS
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (30 g) unsweetened plain nondairy yogurt
1 tablespoon (15 ml) olive oil
Salt and pepper, to taste
2 cloves garlic, pressed
1 teaspoon onion powder
1 teaspoon mild to medium curry powder
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
FOR TAHINI DRESSING
1/2 cup (128 g) tahini
1/4 cup (60 g) unsweetened plain nondairy yogurt
1/4 cup (60 ml) water
1/4 cup (60 ml) fresh lemon juice
2 tablespoons (30 ml) olive oil
1 or 2 cloves garlic, pressed, to taste
Salt and pepper, to taste
3 tablespoons (30 g) chopped red onion
FOR SANDWICHES
2 cups (144 g) shredded lettuce
Four 8-inch (20 cm) pita breads, lightly toasted
4 small tomatoes, chopped
1/4 cup (15 g) chopped fresh parsley
Lemon wedges, for serving
TO MAKE THE CHICKPEAS: Preheat the oven to 350°F (180°C, or gas mark 4). Combine the vinegar, lemon juice, yogurt, oil, salt, pepper, garlic, onion powder, and curry powder in a 9-inch (23-cm) baking dish. Add the chickpeas, stir to coat well, and bake for 20 minutes, until the liquid has been mostly absorbed. Set aside.
TO MAKE THE TAHINI DRESSING: Combine the tahini, yogurt, water, lemon juice, oil, garlic, salt, and pepper in a blender. Blend until smooth. Stir in the onion. Store in an airtight container in the fridge for up to 1 week. If it thickens after refrigeration, add as much water, lemon juice, and salt as needed to thin it out and to keep the flavor profile bright. You will have some dressing left over; save it for another use.
TO ASSEMBLE THE SANDWICHES: Place 1/2 cup (36 g) lettuce on each pita bread. On top of each, add 1 small chopped tomato and a generous 1/3 cup (85 g) chickpeas. Drizzle with as much dressing as desired. Sprinkle each pita with 1 tablespoon (4 g) chopped parsley. Fold your pita as best you can, taco style. Serve with the lemon wedges.
SERVING SUGGESTIONS AND VARIATIONS
If you prefer, stuff the breads with just the filling instead, for less messy results, or use flour tortillas and make these as wraps.
This is a take on salad niçoise, which is named for the city of Nice in France. We made it in sandwich-form, which is even nicer because it says no to tuna and anchovies.
YIELD
3 SANDWICHES
FOR CHICKPEA TUNA
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1/2 cup (120 g) miso dressing (page 107)
2 teaspoons fresh lemon juice
1/2 teaspoon minced capers
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1/2 teaspoon kelp powder
1/8 teaspoon dried dillweed
Salt and pepper, to taste
FOR DRESSING
Salt and pepper, to taste
1 small clove garlic, pressed
2 teaspoons fresh lemon juice
2 teaspoons white balsamic vinegar
1/2 teaspoon Dijon mustard
2 tablespoons (30 ml) extra-virgin olive oil
2 teaspoons minced shallot
1 teaspoon capers, drained and chopped
1/2 teaspoon vegan Worcestershire sauce
FOR SANDWICHES
3 soft bread rolls, cut in half, or 6 slices sandwich bread, lightly toasted
18 small yellow leaves from heart of romaine
6 thin slices tomato
6 ounces (170 g) green beans, cooked until crisp-tender
12 olives of choice, for serving
TO MAKE THE CHICKPEA TUNA: Pulse the chickpeas in a food processor a few times, not to purée, but just not to have all the beans left whole. Transfer to a large bowl and add the remaining ingredients. Stir to combine. Cover with plastic wrap and refrigerate for about 2 hours.
TO MAKE THE DRESSING: Combine all the ingredients in a small bowl and whisk thoroughly. Whisk again just before using.
TO ASSEMBLE THE SANDWICHES: Place 1/2 cup (120 g) chickpea tuna on the bottom of each roll. Top with 6 lettuce leaves and 2 tomato slices. Combine the green 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 serve immediately alongside 4 olives (or more, if desired) per serving.
This may be the ultimate picnic sandwich. Best made ahead, it transports easily and is made even better when matched with a bottle of white wine. Prepare the dressing first to give the flavors time to meld. French in origin, the name means “bathed bread” in Provençal dialect.
YIELD
4 SANVDWICHES
FOR DRESSING
Generous pinch of dried basil
Generous pinch of dried parsley
Generous pinch of black pepper
Pinch of red pepper flakes
1/4 teaspoon fine sea salt
1 clove garlic, minced
1-1/2 tablespoons (25 ml) red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon agave nectar
4-1/2 tablespoons (68 ml) olive oil
FOR SANDWICHES
3 artichoke hearts (packed in water), drained, patted dry, and minced
1/3 cup (34 g) chopped niçoise olives
1/2 teaspoon olive oil
2 large portobello caps, stemmed, gilled, and cut into 1/2-inch (1.3-cm) slices
1/2 teaspoon fresh lemon juice
Salt and pepper, to taste
1 baguette, 16 inches (40 cm) long, cut in half lengthwise and some of the inside removed
Lettuce leaves
Handful fresh basil leaves
1 tomato, thinly sliced
6 spears asparagus, steamed until tender
1 thin slice red onion, cut into half-moons
2 radishes, thinly sliced
TO MAKE THE DRESSING: Whisk together the basil, parsley, black pepper, red pepper flakes, salt, garlic, and vinegar in a small bowl until the salt dissolves. Add the mustard, agave, and oil and whisk until thickened. Refrigerate in an airtight container until ready to use.
TO MAKE THE SANDWICHES: Stir the artichokes and olives together in a small bowl to make tapenade.
Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until they begin to release their juices, about 5 minutes. Remove from the heat, add the lemon juice and season with salt and pepper.
Pour a generous tablespoon (20 ml) of dressing on the bottom of the baguette. Layer with the lettuce, basil, tomato, and mushrooms. Top with the asparagus, red onion, and radishes. Layer the tapenade evenly on top. Drizzle the remaining dressing on the inside of the top and place on the sandwich. Press the sandwich closed. Wrap tightly in foil. To serve soon, press the wrapped sandwich under a cutting board topped with a cast-iron skillet for 10 minutes. While still wrapped, cut the sandwich into 4 pieces. To serve later, refrigerate until serving without pressing.
SERVING SUGGESTIONS AND VARIATIONS
Instead of a baguette, make this one on ciabatta rolls for easy packing and serving.
Sweet and savory foods make the world go ’round, and if you’re anything like us, you might find yourself piling a whole jar of the chutney on top of the curried chickpea filling. Oops. It’s that good.
YIELD
6 SANDWICHES, 3 CUPS (700 G) CHUTNEY
FOR CHUTNEY
5 cups (770 g) halved, pitted, and diced peaches or nectarines
1 tablespoon (5 g) ground ginger
1/2 teaspoon fine sea salt
1/4 teaspoon red pepper flakes
1 teaspoon garam masala
1/2 cup (100 g) loosely packed brown sugar
1/2 cup (100 g) granulated sugar
1 cup (235 ml) apple cider vinegar
1/2 cup (120 ml) water
FOR CURRIED CHICKPEAS
1 cup (240 g) unsweetened plain nondairy yogurt
2 tablespoons (30 ml) fresh lemon juice
2 cloves garlic, grated
2 tablespoons (20 g) chopped scallion or red onion
2 teaspoons mild to medium curry powder
1/2 teaspoon fine sea salt, to taste
1/3 cup (45 g) dry-roasted cashews, chopped
1/2 cup (80 g) petite green peas, cooked
2 cups (480 g) cooked chickpeas
FOR SANDWICHES
1-1/2 cups (30 g) baby arugula or baby spinach
Six 8-inch (20 cm) pita breads, split open
TO MAKE THE CHUTNEY: Place all the ingredients in a large pot. Bring to a boil, uncovered, and simmer for 60 to 90 minutes over medium heat, stirring occasionally, until thickened. Store in an airtight container in the fridge and enjoy within a month.
TO MAKE THE CURRIED CHICKPEAS: Combine the yogurt, lemon juice, garlic, scallion, curry powder, and salt in a medium-size bowl and stir well. Add the cashews, peas, and chickpeas, stirring to combine. Refrigerate for at least 1 hour to let the flavors develop.
TO ASSEMBLE THE SANDWICHES: Place 1/4 cup (5 g) arugula in an opened pita pocket, top with 1/2 cup (123 g) chickpeas and add 2 tablespoons (30 g) or more chutney on top. Serve.
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.
If you have a hard time finding pav bhaji masala even at an international market, make this with garam masala instead. It won’t be authentic, but we’ve made it both ways and loved them equally.
YIELD
8 SANDWICHES
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, cored 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
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, cut in half and lightly toasted
1/2 cup (8 g) chopped fresh cilantro
Place the potato and cauliflower florets in a large pot and cover with water. Bring to a boil over high heat and cook until tender, 10 to 15 minutes, then drain. Mash and set aside.
Heat the oil in a large skillet over medium-high heat, add the onion, green pepper, and bell pepper and cook 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 mashed potato and florets, 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, so 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 top, or leave open-faced, and serve immediately.
SERVING SUGGESTIONS AND VARIATIONS
• We also like to serve this on a bun covered with a thin layer of simply dressed, mayo-free coleslaw for a bit of extra vegetable goodness and crunch.
• This is a recipe that’s rather messy, so have napkins handy! Or eat it open-faced with a fork and knife, if you really must.
These spicy Indian wraps are easy to make, but if you’re pressed for time (or just plain lazy) and don’t feel like making the chapatis from scratch, you can find ready-made vegan paratha, chapati, or roti at most international markets. Just remember to check the ingredients!
YIELD
16 ROLLS
FOR CHAPATIS
2 cups (240 g) whole wheat flour
2 cups (250 g) all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons fine sea salt, to taste
Pepper, to taste
1/4 cup (60 ml) olive oil
2 cups (470 ml) unsweetened plain nondairy milk, warmed, as needed
Nonstick cooking spray
FOR FILLING
2 tablespoons (30 ml) peanut oil
2 small potatoes, cut into small dice
1/2 cup (80 g) chopped scallion
3 medium-size tomatoes, diced
1 cup (149 g) cored, seeded, and diced red, yellow, or orange 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 and pepper, to taste
Chutney, for serving (optional)
TO MAKE THE CHAPATIS: Combine the flours, sugar, salt, and pepper in a large bowl. Add the oil and the milk, a little at a time for the latter, as needed. Knead until the dough is soft and smooth. Let rest for 15 minutes.
Divide the dough into 16 portions, and roll them out thinly (like tortillas) on a lightly floured surface.
Lightly coat a griddle with cooking spray, preheat to medium-high, and cook each chapati until brown spots form, about 1 to 2 minutes per side. Place each chapati on a plate, on top of each other, while cooking the rest. Set aside while preparing the filling.
TO MAKE THE FILLING: Heat the oil in a large skillet over medium heat. Add the diced potatoes and cook until barely tender, about 8 minutes. Add the scallion, tomatoes, and bell pepper, and cook until just tender, about 4 minutes. Add the garlic, ginger, and all the spices and cook for 1 minute longer. Add the tofu cubes and let brown for about 6 minutes. Add the water, salt, and pepper and cook for about 4 minutes, or until the water has been absorbed.
TO ASSEMBLE THE KATI ROLLS: Place one chapati on a plate, spread 1/4 cup (48 g) 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.
Originating during the French colonization of Vietnam, this sandwich has many variations. We chose spiced seitan, which contrasts beautifully with the crisp, Asian-seasoned vegetables.
YIELD
4 SANDWICHES
FOR PICKLED VEGETABLES
3 tablespoons (45 ml) water
3 tablespoons (45 ml) white vinegar
2 tablespoons (25 g) sugar
1/2 cup (85 g) julienned carrot
1/2 cup (85 g) julienned daikon radish
1/4 cup (113 g) julienned baby bok choy (white part only)
3 tablespoons (18 g) minced scallion
1 teaspoon fresh lime juice
Salt, to taste
FOR SEITAN AND SANDWICHES
Nonstick cooking spray
12 ounces (340 g) Moo-Free Seitan, cut into 1/4-inch (6-mm) slices (page 180)
3 tablespoons (45 ml) vegetable broth
1 teaspoon tamari
1 teaspoon seasoned rice vinegar
1/2 to 1 teaspoon sambal oelek or sriracha, to taste
1/2 teaspoon toasted sesame oil
1 tablespoon (10 g) minced shallot
1 clove garlic, minced
1/2 teaspoon five-spice powder
Salt and pepper, to taste
1/4 cup (56 g) vegan mayonnaise
1 baguette, 24 inches (60 cm) long, cut lengthwise, some of the inside removed to hold the filling, and toasted
1/2 English cucumber, thinly sliced
1/2 jalapeño pepper, thinly sliced
Handful cilantro leaves
TO MAKE THE PICKLED VEGETABLES: Bring the water, vinegar, and sugar to a boil in a small saucepan. Remove from the heat. Combine the vegetables and liquid in a medium-size bowl. Stir. Add the lime juice and salt to taste. Refrigerate in an airtight container for 1 hour or longer.
TO MAKE THE FILLING: Heat a grill pan over medium-high heat. Spray with nonstick spray. Grill the seitan slices for 4 minutes per side, or until marked. Combine the broth, tamari, vinegar, and sambal oelek in a small bowl. Place the seitan on a cutting board and cut into 1/2-inch (1.3-cm) strips. Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and five-spice powder. Cook, stirring, for 2 to 3 minutes, or until fragrant. Add the seitan strips and broth mixture. Cook, stirring, for 4 minutes, or until the liquid has been absorbed. Season to taste with salt and pepper.
TO ASSEMBLE THE SANDWICHES: Spread 2 tablespoons (28 g) of the mayonnaise on each side of the baguette. Layer with the seitan, cucumbers, jalapeños, and cilantro. With a slotted spoon, scoop the vegetables from the dressing and spread evenly on top. Replace the top of the baguette and cut into 4 pieces.
SERVING SUGGESTIONS AND VARIATIONS
With the parts packed separately, this one is ideal to assemble when you get to your destination. Just be sure to keep the mayo cool.
Spicy, savory tofu is stacked on a baguette with vegetables and seasoned mayonnaise and accented with avocado slices. Increase the chipotle in the marinade for even more South of the Border heat (pictured on page 2).
YIELD
4 SANDWICHES
FOR SAUCE
1/2 cup (112 g) vegan mayonnaise
2 tablespoons (30 g) mustard
1 tablespoon (8 g) nutritional yeast
FOR MARINATED TOFU
1 chipotle pepper in adobo sauce, minced
2 cloves garlic, minced
1 tablespoon (10 g) minced shallot
3 tablespoons (45 ml) dry red wine
3/4 cup (180 ml) vegetable broth
1 tablespoon (15 ml) tamari
1 teaspoon blackstrap molasses
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Generous pinch of fine sea salt
Generous pinch of black pepper
1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 8 pieces
2 teaspoons olive oil
FOR SANDWICHES
1 baguette, 18 inches (46 cm) long, sliced in half lengthwise, some of the inside removed, and toasted
1/4 cup (36 g) pickled jalapeño slices
4 thin slices red onion, cut into half-moons
1 green bell pepper, cored and cut into strips
1 avocado, pitted, peeled, and sliced
TO MAKE THE SAUCE: Combine all the ingredients in a blender. Blend until smooth. Refrigerate in an airtight container until ready to use.
TO MAKE THE MARINATED TOFU: Combine the chipotle, garlic, shallot, wine, broth, tamari, molasses, cumin, oregano, salt, and pepper in a 9 × 13-inch (23 × 33-cm) pan. Place the tofu in the marinade and turn to coat. Cover and refrigerate, turning occasionally, for at least 1 hour.
Preheat the oven to 425°F (220°C, or gas mark 7). Bake the tofu in the pan for 15 minutes. Turn the tofu over and bake for 10 minutes longer, or until all the marinade has been absorbed.
Turn the oven to broil. Brush the tops of the tofu with the olive oil and broil for 2 to 3 minutes, or until crisp.
TO ASSEMBLE THE SANDWICHES: Spread the sauce evenly on the cut sides of the baguette. Place the tofu on the bread. Top evenly with the jalapeños, red onion, bell pepper, and avocado. Put the top on the baguette. Cut into 4 pieces and serve.
SERVING SUGGESTIONS AND VARIATIONS
• For a side dish, add some sweet potato fries.
• Make extra sauce to keep on hand. Slather it on burgers for some tangy goodness
Jim, Tami’s husband, is a sandwich lover and when he was given a chance to imagine his signature sandwich, this was it. Jim thinks outside the box, and we dare you to try to box this one. With fried pickles on a sandwich, how wrong can it be? Some of the best sandwiches are a little messy, so be prepared.
YIELD
4 SANDWICHES
FOR SEITAN
1 pound (454 g) Moo-Free Seitan (page 180), thinly sliced
1/2 cup (120 ml) dry red wine
1/2 teaspoon black pepper
1/2 teaspoon smoked salt
FOR BARBECUED ONIONS AND DRESSING
1 teaspoon olive oil
1-1/4 cups (200 g) thinly sliced onion
3 tablespoons (48 g) barbecue sauce, homemade (page 123) or store-bought
1/3 cup (75 g) vegan mayonnaise
1 tablespoon (15 g) mustard
2 teaspoons hot sauce
2 teaspoons white wine vinegar
FOR 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 SEITAN AND SANDWICHES
1 baguette, 20 inches (50 cm) long, halved lengthwise and 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). Combine the seitan, wine, pepper, and salt in a 9 × 13-inch (23 × 33-cm) pan. Bake for 10 minutes, or until the liquid has evaporated.
TO MAKE THE ONIONS: Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 10 minutes, or until softened. Stir in the sauce. Cook for 2 minutes longer. Set aside and keep warm.
TO MAKE THE DRESSING: Mix all the ingredients together in a small bowl until smooth.
TO MAKE THE PICKLES: Line a plate with paper towels. In a medium-size bowl, toss the pickles with 1 tablespoon (8 g) of the flour. Pour 1/4 inch (6 mm) oil into a large skillet and heat 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, then place in the skillet. Cook for 3 minutes, or until golden. Turn and cook the other side for 2 minutes. Transfer to the plate to drain.
TO ASSEMBLE THE SANDWICHES: Spread the dressing evenly on both sides of the bread. Layer with the seitan, onions, pickles, lettuce, and tomato; replace the top of the bread. Cut into 4 pieces and serve.
Chewy, baked tofu slices paired with insanely addictive and spicy (but not in a “Call the fire brigade, my tongue is burning!” kind of way) eggplant? You’ve got yourself a deal. And a meal.
YIELD
4 SANDWICHES
ABOUT 40 SLICES EGGPLANT
FOR MARINATED EGGPLANT
1 small (14 ounces, or 400 g) eggplant, cut in half widthwise, then cut lengthwise into 1/4-inch (6-mm)-thick slices
1/4 cup (60 ml) olive oil, divided
2 tablespoons (30 ml) apple cider vinegar
2 teaspoons Cajun spice mix
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon liquid smoke
FOR TOFU
1/4 cup (60 ml) white balsamic vinegar
2 tablespoons (30 ml) olive oil
2 tablespoons (15 g) nutritional yeast
1 teaspoon onion powder
2 cloves garlic, pressed
Salt and pepper, to taste
1 pound (454 g) super-firm or extra-firm tofu, drained, pressed, and cut lengthwise into four 1/4-inch (6-mm) steaks
FOR SANDWICHES
1/2 cup (112 g) vegan mayonnaise
4 sub sandwich rolls or mini baguettes, 6 inches (15 cm) long, cut in half and lightly toasted
1-1/3 cups (96 g) shredded lettuce
TO MAKE THE MARINATED EGGPLANT: Preheat the broiler to 450°F (230°C, or gas mark 8). Place the eggplant on one or two large baking sheets. In a small bowl, combine 2 tablespoons (30 ml) of the olive oil with the vinegar and Cajun spice mix. Lightly brush this mixture on both sides of the eggplant slices. Broil for 4 minutes on each side, or until dark brown. In the meantime, in another small bowl, combine the remaining 2 tablespoons (30 ml) olive oil with the Worcestershire sauce and liquid smoke.
Carefully remove the baking sheet from the oven. Brush both sides of the eggplant slices with the Worcestershire mixture and let them cool on a wire rack. Let stand for at least 30 minutes before serving, or even better, up to overnight. Store leftovers in an airtight container in the fridge for up to 4 days. To get the best out of the flavors, bring back to room temperature before serving.
TO MAKE THE TOFU: Combine the vinegar, oil, nutritional yeast, onion powder, garlic, salt, and pepper in a large rectangular shallow dish. Add the tofu and turn to coat thoroughly; let marinate for 30 minutes.
Decrease the oven temperature to 425°F (220°C, or gas mark 7). Bake the tofu for 30 minutes, flipping once halfway through. Note that the tofu will become chewier once cooled.
TO ASSEMBLE THE SANDWICHES: Spread 1 tablespoon (14 g) mayonnaise on each side of the roll. Place 1/3 cup (24 g) shredded lettuce on top. Place 1 tofu slice on each sandwich and place 4 to 6 slices marinated eggplant on top. Serve immediately.
We think it’s time to give fennel the appreciation it deserves, and we believe this unusual (in a good way!) sandwich will be a great introduction to those who might be a little suspicious of the truly fantastic aromatic bulb.
YIELD
4 SANDWICHES
3/4 CUP (225 G) SPREAD
FOR SPREAD
6 ounces (170 g) drained firm silken tofu
2 tablespoons (30 ml) capers with brine
3 tablespoons (45 ml) olive oil
1/2 teaspoon cayenne pepper, to taste
1 tablespoon (15 ml) fresh lemon juice
Zest of 1/2 lemon
2 cloves garlic, grated
Pinch of salt, to taste
FOR FENNEL
1 tablespoon (15 ml) olive oil
1 bulb (10 ounces, or 280 g) fennel, trimmed and thinly sliced lengthwise
2 cloves garlic, minced
1 tablespoon (10 g) minced shallot
1 tablespoon (21 g) agave nectar
1/4 teaspoon fine sea salt, to taste
FOR TEMPEH
1 tablespoon (15 ml) tamari
2 tablespoons (40 g) all-fruit apricot jam
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) olive oil
8 ounces (227 g) tempeh, cut into 1/3-inch (8-mm) cubes
4 apricots, halved, pitted, and chopped
FOR SANDWICHES
8 fresh basil leaves, minced
4 crusty rolls, cut in half
Salt and pepper, to taste
TO MAKE THE SPREAD: Combine all the ingredients in a food processor. Process until smooth. Transfer to an airtight container and chill in the fridge for 1 hour.
TO MAKE THE FENNEL: Heat the oil in a skillet over medium heat. Add the fennel and increase the heat to medium-high, then add the garlic, shallot, and agave and stir to combine. Cook for just about 5 minutes, stirring frequently. The fennel should remain crunchy and barely start to caramelize. Remove from the heat. Add the salt and stir to combine. Transfer to a bowl and use the same pan to prepare the tempeh.
TO MAKE THE TEMPEH: Whisk the tamari, jam, and lemon juice together in a small bowl. Set aside. Heat the oil in the skillet over medium-high heat. Add the tempeh cubes and cook, stirring often, until golden brown, about 4 minutes. Add the chopped apricots and reserved sauce and cook until the glaze coats the tempeh and the liquid has been absorbed, about 2 minutes.
TO ASSEMBLE THE SANDWICHES: Stir the basil into the spread. Smear a generous 1-1/2 tablespoons (28 g) spread on each half of the rolls. Top with 1/3 cup (50 g) packed fennel and a heaping 1/3 cup (80 g) tempeh. Sprinkle with extra salt and pepper, if desired. Replace the top half of the rolls and serve.
We put our own spin on a crazy sandwich that usually involves a different type of sauce made with molasses. We occasionally like to serve this one with a couple of baked (or grilled) tofu slices, for added protein on top of those carbs.
YIELD
4 SANDWICHES
FOR PASTA
2 packages (4.4 ounces, or 125 g) vegan chow mein noodles
1 tablespoon (15 ml) peanut oil
FOR VEGETABLES
1 tablespoon (15 ml) sesame or peanut oil
4 stalks center yellow part of celery heart, thinly sliced
1 green or red bell pepper, cored and cut into thin strips
1/2 cup (80 g) thinly sliced (into half-moons) red onion
4 cloves garlic, minced
1 cup (104 g) mung bean sprouts
FOR 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 SANDWICHES
4 burger buns, cut in half and lightly toasted
TO MAKE THE PASTA: Bring 8 cups (1.9L) water to a boil in a large pot, add the nests of pasta, and cook, following the package instructions, until just tender, usually about 4 minutes. Drain well and let cool completely before using. Reserve the pan for making the sauce.
Once the pasta is completely cooled, heat the oil in a large skillet over medium heat and divide the cold pasta into 4 individual 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 and watching the heat so the pasta doesn’t burn. Transfer to a wire rack.
TO MAKE THE VEGETABLES: Return the skillet to the stove, add the oil and heat over medium-high heat. Add the celery, bell pepper, onion, and garlic. Cook for 2 to 3 minutes, until the vegetables are crisp-tender. Stir in the mung bean sprouts and cook for 1 minute longer. Set aside.
TO MAKE THE SAUCE: Return the medium-size saucepan to the stove and add the pineapple juice, tamari, vinegar, broth, and sriracha. In a separate small bowl, combine 1/4 cup (60 ml) of this mixture with the cornstarch, stirring to dissolve. Set aside. Bring the pineapple juice mixture to a boil, lower the heat to medium-high, and cook for 2 minutes to meld the flavors. Add the cornstarch slurry to thicken the sauce, stirring constantly, and remove from the heat when the sauce is thick, 1 to 2 minutes. Pour the sauce over the vegetables and stir to combine. Season with salt, if needed.
TO ASSEMBLE THE SANDWICHES: Place each 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.
The flavors of the island captured on a bun! With both a marinade and a rub, the two-step seasoning infuses these cutlets with flavor. Serve with a side of reggae.
YIELD
4 SANDWICHES
FOR MARINATED CUTLETS
2-1/4 cups (530 ml) vegetable broth
2 dried habanero peppers
1 large jalapeño pepper, stemmed and seeded
3/4 cup (75 g) 1-inch (2.5-cm) pieces scallion
3-inch (7.5-cm) cinnamon stick
1-1/2 teaspoons dried thyme
1/4 cup (60 ml) fresh lemon juice
3 tablespoons (45 ml) fresh lime juice
3 tablespoons (45 ml) tamari
4 cloves garlic, sliced
1 bay leaf
3/4-inch (1-cm) piece ginger, sliced
1-1/2 tablespoons (23 g) packed light brown sugar
1 teaspoon blackstrap molasses
4 No Cluck Cutlets (page 181)
FOR RUB AND SANDWICHES
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
Pinch of ground nutmeg
Nonstick cooking spray
4 hoagie buns, cut in half and some of the inside removed
TO MAKE THE MARINATED CUTLETS: Combine the broth, peppers, scallion, cinnamon stick, thyme, lemon and lime juices, tamari, garlic, bay leaf, ginger, brown sugar, and molasses in a medium saucepan and bring to a boil over high heat. Decrease the heat to low and simmer for 20 minutes. Drain through a mesh strainer into a 9 × 13-inch (23 × 33-cm) pan. Add the cutlets, turning to coat. Marinate in the refrigerator for 1 hour or longer. Drain the cutlets, reserving the marinade.
TO MAKE THE RUB: Combine all the ingredients on a plate. Rub into both sides of the marinated cutlets.
TO ASSEMBLE THE SANDWICHES: Heat the reserved marinade in a small saucepan. Keep warm. Heat a grill pan over medium-high heat. Coat with nonstick spray. Grill the cutlets for 5 minutes, or until marked on one side. Turn and cook the other side for 4 minutes, or until marked. Transfer to a cutting board and cut into strips. Place the strips on the buns. Top each with 1/4 cup (63 g) salsa. Remove the cinnamon stick, ginger, and bay leaf from the reserved marinade and serve on the side for dipping.
TO MAKE SALSA: (We like this with salsa.) In a small bowl, mix together 1/4 cup (25 g) minced scallion, 1 kiwi, peeled and diced, 1/4 cup (40 g) diced pineapple, 1 teaspoon minced fresh thyme, 1 teaspoon seasoned rice vinegar, pinch of black pepper, and 1/4 cup (35 g) diced cucumber. Spoon on top of the seitan strips.
This easy-to-make sandwich packs a punch with its complex South American nuances. It’s a little citrusy, a little spicy, and all wonderful.
YIELD
4 SANDWICHES
FOR MARINATED SEITAN
3 tablespoons (45 ml) rum or vegetable broth
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (30 ml) fresh orange juice
2 teaspoons tamari
1 tablespoon (15 g) ketchup
1 tablespoon (10 g) minced red onion
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
12 ounces (340 g) Moo-Free Seitan (page 180), cut into 1/4-inch (6-mm) slices
Nonstick cooking spray
FOR SANDWICHES
2 teaspoons olive oil
1/4 cup (40 g) minced red onion
1 teaspoon ground cumin
2 cloves garlic, minced
1 can (15 ounces, or 425 g) black beans, drained and rinsed
3 tablespoons (45 ml) reserved marinade
Salt and pepper, to taste
4 kaiser or other rolls, cut in half and toasted
1/4 cup (56 g) vegan mayonnaise
TO MAKE THE MARINATED SEITAN: Blend the rum, lime and orange juices, tamari, ketchup, onion, garlic, cumin, coriander, and red pepper flakes in a blender until smooth. Pour into a 9 × 13-inch (23 × 33-cm) pan. Add the seitan slices. Cover and marinate in the refrigerator for 1 hour or longer.
When ready to prepare the sandwiches, heat a grill pan over medium-high heat. Drain the seitan, reserving the marinade. Set aside 3 tablespoons (45 ml) marinade in a small bowl. Spray the grill with nonstick spray. Grill the seitan, basting with the rest of the marinade, for 5 minutes, or until marked. Turn and cook the other side for 3 minutes, or until marked.
TO ASSEMBLE THE SANDWICHES: Heat the oil in a large skillet over medium heat. Add the onion, cumin, and garlic. Cook for 2 to 3 minutes, or until fragrant. Add the beans and reserved 3 tablespoons (45 ml) marinade. Increase the heat to high and cook for 3 minutes, stirring often. Smash the beans with a fork until you have the consistency of refried beans. Taste and adjust the seasonings with salt and pepper. Divide the beans among the bottoms of the buns. Layer with the seitan. Spread 1 tablespoon (14 g) mayonnaise on the top of each bun. Place on the sandwich and serve.
SERVING SUGGESTIONS AND VARIATIONS
Add some papaya slices, slivered green bell pepper, and arugula to the sandwiches.
Celine’s husband, Chaz, gave us the super-important mission of re-creating a sandwich he enjoyed at a local deli, which surprised us because he usually is no big fan of zucchini. We complied, and here’s our take on it. Oh, and yes, he loved our version even more than the original, without threats of having to sleep on the couch if he said otherwise.
YIELD
4 SANDWICHES
1 SCANT CUP (215 G) SPREAD
FOR SPICY SPREAD
6 ounces (170 g) drained firm silken tofu
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) fresh lime juice
1/2 teaspoon fine sea salt, to taste
Black pepper, to taste
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon onion powder
FOR SANDWICHES
1-1/2 teaspoons olive oil
1-1/2 teaspoons apple cider vinegar
Salt and 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 heart of romaine lettuce leaves
4 roasted red bell pepper halves, thoroughly drained and lightly squeezed to remove extra moisture
4 marinated artichoke hearts, thoroughly drained and lightly squeezed to remove extra moisture
TO MAKE THE SPREAD: Combine all the ingredients in a food processor and process 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: Combine the olive oil, vinegar, salt, and pepper in a medium-size bowl. Brush the zucchini slices with the dressing. Place the zucchini on a hot grill or grill pan and cook for about 4 minutes per side, until grill marks appear and the slices are tender.
Smear a heaping tablespoon (20 g) spread on each half of the rolls. Divide the zucchini slices equally among the sandwiches, then top each with 2 lettuce leaves, 1 bell pepper half, and 1 artichoke heart. Replace the top halves of the rolls and serve.
Cool, lemony mint potato salad is combined with hot and spicy stew, all topped with a fresh tomato salad in this easy wrap. Don’t be fooled by the ingredient list. It really is a cinch to make!
YIELD
4 WRAPS
FOR POTATO SALAD
1 package (1 pound, or 454 g) frozen hash browns, prepared
2 tablespoons (30 ml) fresh lemon juice
1/2 teaspoon minced fresh mint
Salt and pepper, to taste
FOR STEW AND WRAPS
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1 teaspoon olive oil
1/2 teaspoon paprika
1 tablespoon (14 g) nondairy butter
1/2 cup (80 g) minced red onion
1/2 to 1 teaspoon berbere spice, to taste (see Note)
1 cup (90 g) chopped green cabbage
1/4 cup (33 g) minced carrot
1-1/2 teaspoons grated ginger
3 cloves garlic, minced
1/3 cup (80 ml) dry red wine, or more if needed
2 tablespoons (33 g) tomato paste
Salt and pepper, to taste
Four 10-inch (25 cm) flour tortillas
FOR TOMATO SALAD
1 large tomato, seeded and chopped
1/2 cup (70 g) diced cucumber
3 tablespoons (30 g) minced red onion
1 tablespoon (9 g) minced jalapeño pepper
2 teaspoons seasoned rice vinegar
Salt and pepper, to taste
TO MAKE THE POTATO SALAD: Crumble the cooked hash browns into a medium-size bowl. Add the lemon juice, mint, salt, and pepper. Gently mix. Cover and chill in the refrigerator while you make the stew.
TO MAKE THE STEW: Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 × 13-inch (23 × 33-cm) pan, combine the chickpeas, oil, and paprika. Stir to coat. Bake for 12 to 14 minutes, or until the chickpeas start to look dry. Remove from the oven and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the chickpeas, berbere spice, cabbage, carrot, ginger, garlic, wine, and tomato paste. Simmer for 5 minutes, adding 1 tablespoon (15 ml) more wine if needed to keep moist. The mixture should be thick but not dry. Season to taste with salt and pepper.
TO MAKE THE TOMATO SALAD: Combine all the ingredients in a small bowl.
TO ASSEMBLE THE WRAPS: Spread 1/2 cup (77 g) potato salad in the center of each wrap. Top with 1/2 cup (91 g) chickpea stew and a heaping 1/4 cup (42 g) tomato salad. Fold the ends in, roll up, serve.
RECIPE NOTE
Berbere spice can be found in the ethnic aisle of well-stocked grocery stores. It is a blend of spices popular in Ethiopian cooking. Different brands vary in heat, so be sure to season to taste.
These protein-filled, stick-to-the-ribs, crispy burritos are mild enough to be enjoyed for breakfast or brunch, especially when served without the optional hot sauce. That is, unless you don’t mind having your taste buds awoken rather unceremoniously.
YIELD
8 BURRITOS
1-1/2 cups (355 ml) coconut milk or unsweetened plain nondairy milk
2-1/2 cups (600 g) canned diced tomatoes, undrained
1/2 cup (60 g) nutritional yeast
1/4 cup (15 g) chopped fresh parsley
1/4 cup (4 g) chopped fresh cilantro
1 teaspoon smoked sea salt, to taste
1/2 teaspoon ground black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon dried basil
1 tablespoon (15 ml) olive oil
3/4 cup (75 g) chopped scallion
8 ounces (227 g) tempeh, cut into 1/3-inch (8-mm) cubes
1 can (15 ounces, or 425 g) cannellini or black beans, drained and rinsed
2 tablespoons (33 g) tomato paste
4 to 6 cloves garlic, minced, to taste
2 to 4 tablespoons (15 to 30 g) corn flour, as needed
Eight 9-inch (23 cm) flour tortillas
Nonstick cooking spray
Hot sauce, for serving (optional)
Combine the milk, tomatoes, nutritional yeast, parsley, cilantro, salt, pepper, paprika, and basil in a large bowl. Set aside.
Heat the oil in a large skillet, add the scallion and tempeh cubes, and sauté over medium-high heat for about 6 minutes, stirring often, until the tempeh is golden brown. Add a little salt if desired and the beans, tomato paste, and garlic, and cook for 1 minute longer. Add the milk mixture and simmer for 10 minutes, or until thickened. Sprinkle 2 tablespoons (15 g) of the corn flour on top and stir it in, cooking to thicken. Add the remaining 1 to 2 tablespoons (8 to 15 g) corn flour if the sauce is still too soupy: you want it to be thick enough to fit in a flour tortilla without making it soggy, but the tempeh preparation should not be too dry either.
Spread 1/2 cup (150 g) tempeh filling in the bottom center of the tortilla. Fold the bottom and sides of the tortilla over the filling, leaving the top open; it is easier than slicing the burritos in half later and it allows you to be a little more generous with the filling, which will be thick enough not to escape as the burrito is cooked.
Heat a large skillet over medium-low heat. Move it away from the stove once it’s warm, carefully coat it with spray, and cook the burritos, seam side down, until golden brown and crispy and the filling is heated through, about 5 minutes on each side. Drizzle with the hot sauce upon serving.
SERVING SUGGESTIONS AND VARIATIONS
If you don’t want to use tempeh, add an extra can (15 ounces, or 425 g) cannellini or black beans instead, making sure you rinse and drain the beans. Sauté the scallions until they are tender, about 2 minutes, add the beans, then the tomato paste, and then continue with the recipe.
Garlic toasted bread gives these sandwiches a savory crunch. Feel free to add some Mushroom Tomato Slices (page 183) or Gobbler Slices (page 182) to make the sandwich a little heartier.
YIELD
4 SANDWICHES
FOR 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 pinches of salt and pepper
FOR 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 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, cored 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). Combine all the ingredients on a large rimmed baking sheet. Roast for 15 minutes, or until the tomatoes have a few charred spots. Remove from the oven, let cool, and slip off the tomato skins.
TO MAKE THE SPREAD: Combine the mayonnaise and the garlic in a small blender. Blend until smooth. Stir in the remaining ingredients.
TO ASSEMBLE THE SANDWICHES: Preheat a panini press fitted with smooth plates on high. Mix the butter and garlic salt together in a small bowl. 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, roasted tomatoes, bell pepper, onion, and basil leaves and 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 and serve.
These turnover-like triangle dippers can be served any time of day, at any temperature.
YIELD
16 TRIANGLES, OR 4 SERVINGS
FOR TRIANGLES
Nonstick cooking spray
1 cup (150 g) peeled, cored, and diced crisp apple
3/4 cup (94 g) cooked, diced tempeh bacon, homemade (page 179) or store-bought
1/4 cup (45 g) pomegranate seeds
1 tablespoon (15 ml) fresh lemon juice
Pinch of ground cinnamon
All-purpose flour, for dusting
2 sheets vegan puff pastry, thawed as per directions
FOR POMEGRANATE-MAPLE DIPPING SAUCE
3/4 cup (180 ml) pomegranate juice, divided
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (8 g) cornstarch
TO MAKE THE TRIANGLES: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray two baking sheets with nonstick spray. In a medium-size bowl, combine the apple, tempeh, pomegranate seeds, lemon juice, and cinnamon.
On a lightly floured surface, roll 1 pastry sheet into a 12 × 12-inch (30 × 30-cm) square. Cut into 4 equal squares, then cut the squares on the diagonal to form 8 triangles. Repeat with the remaining sheet puff pastry. Place 1 tablespoon (11 g) filling in each triangle. Be sure to get apple, seeds, and tempeh in each for a balance of flavor and texture. Fold the triangles closed, pressing the seams with your fingers. Repeat with the remaining triangles and filling. Place on the baking sheets and bake for 15 minutes, or until golden. While they are baking, make the sauce. To enjoy later, place the cooked triangles on a wire rack to cool.
TO MAKE THE SAUCE: Heat 1/2 cup (120 ml) of the juice, the maple syrup, and the lemon juice in a small saucepan over medium-high heat. In a small bowl, whisk together the remaining 1/4 cup (60 ml) juice and the cornstarch. When the mixture is boiling, add the cornstarch slurry and whisk constantly until the sauce thickens, 3 to 4 minutes. It should be a syrupy consistency. Remove from the heat and divide among 4 bowls for serving. To enjoy later, store the sauce in an airtight container.
TO SERVE: Place 4 triangles on each of 4 plates and dip the triangles into the sauce.
SERVING SUGGESTIONS AND VARIATIONS
Instead of pomegranate-maple dipping sauce, make mustard-maple sauce. In a small bowl, combine 2 tablespoons (30 g) Dijon mustard, 2 tablespoons (30 ml) vegetable broth, and 2 teaspoons pure maple syrup. Mix together well.
Quick! Name a vegetable! Is it in here? We couldn’t pack them all in, but we tried. The richly flavored tofu provides a perfect base for the crunchy vegetables, giving this sandwich an extra-fresh taste.
YIELD
4 SANDWICHES
4 CUPS (784 G) SALAD
1/2 cup (120 ml) dry white wine or vegetable broth
1 tablespoon (8 g) nutritional yeast
1/2 teaspoon lemon pepper
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon dried thyme
1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 1/4-inch (6-mm) cubes
1 tablespoon (15 ml) olive oil
1 cup (90 g) chopped green cabbage
1/2 cup (80 g) minced onion
1/4 cup (38 g) minced green bell pepper
1/4 cup (32 g) minced carrot
1/4 cup (29 g) minced radish
1/4 cup (30 g) minced celery
1/4 cup (60 g) minced dill pickles
2 tablespoons (8 g) minced fresh parsley
1/2 cup (112 g) vegan mayonnaise
1 tablespoon (15 g) mustard
1 tablespoon (15 ml) apple cider vinegar
Fine sea salt and pepper, to taste
3 tablespoons (42 g) nondairy butter
8 slices Green Monster Bread (page 178) or sandwich bread of choice
1 large tomato, sliced
In a small bowl, mix together the wine, nutritional yeast, lemon pepper, onion powder, salt, and thyme. Heat a large skillet over medium heat. Add the tofu and the wine mixture. Cook, stirring, until the liquid has been absorbed, about 12 minutes. Add the oil and continue to cook until the tofu is golden, about 4 minutes longer. Remove from the skillet, transfer to a medium-size bowl, and let cool.
Add the cabbage, onion, bell pepper, carrot, radish, celery, pickles, parsley, mayonnaise, mustard, and vinegar to the tofu. Stir to combine. Season to taste with salt and pepper. Refrigerate in an airtight container until ready to use. You will have some salad left over; save for another use.
Preheat a panini press fitted with the smooth plates on high. Spread butter on one side of each bread slice. Place 3/4 cup (147 g) salad on the unbuttered sides of 4 slices of bread. Top with the tomato slices and the second slices of bread with the buttered sides out. Grill the sandwiches with the press open for 3 minutes, or until golden brown. Turn and grill the other side for 3 minutes, or until golden. Cut in half and serve.
SERVING SUGGESTIONS AND VARIATIONS
• We really like the texture that toasting the sandwich brings forward, but this also makes a terrific picnic sandwich on untoasted bread. For packing it untoasted, we suggest adding the tomato right before eating.
• It’s also delicious as a lettuce wrap, even if it is a bit messy.
We’ve got a little trick to share with you: tempeh, while still warm, absorbs more flavor than when it’s cold. That’s what we do here. Give it a try. Like the Green Monster in the Garden on the previous page, this is an especially easy-to-pack sandwich if made as a cold sandwich or a wrap.
YIELD
4 SANDWICHES
FOR TEMPEH SALAD
8 ounces (227 g) tempeh
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1 tablespoon (15 ml) canola oil
1/4 cup (40 g) minced onion
1/4 cup (38 g) minced green bell pepper
2 tablespoons (7 g) minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
1 artichoke heart, patted dry and minced
1 tablespoon (15 g) minced celery
1 tablespoon (6 g) minced black olive
1 tablespoon (9 g) minced pepperoncini
1 tablespoon (3 g) minced fresh basil
1 tablespoon (4 g) minced fresh parsley
1/3 cup (75 g) vegan mayonnaise
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 clove garlic, minced
FOR SANDWICHES
2 tablespoons (28 g) nondairy butter
8 slices Green Monster Bread (page 178) or other sandwich bread
1 cup (30 g) baby spinach
TO MAKE THE TEMPEH SALAD: Fill a large skillet three-quarters of the way with water. Bring to a boil over high heat. Place the tempeh in the water, reduce the heat to a simmer, and cook for 20 minutes. In a medium-size bowl, combine the onion powder, pepper, garlic powder, and turmeric.
Drain the tempeh and cut into 1/4-inch (6-mm) cubes. While still warm, coat the tempeh with the spice mixture. Heat the oil in a large skillet over medium-high heat. Add the tempeh and cook for 5 minutes, stirring, until golden.
Put the tempeh back into the spice mix. Add the onion, bell pepper, sun-dried tomatoes, artichoke heart, celery, olive, pepperoncini, basil, and parsley. Stir to combine. Add the mayonnaise, lemon juice, vinegar, and garlic. Stir well and adjust the seasonings. Refrigerate in an airtight container until ready to use.
TO ASSEMBLE THE SANDWICHES: Preheat a panini press on high. Butter one side of each bread slice. Place 1/4 cup (8 g) spinach on 4 of the unbuttered slices. Top with 3/4 cup (128 g) tempeh salad and another slice of bread with the buttered side out. Place in the press, close the press, and grill for 8 to 10 minutes, or until golden. Cut in half on the diagonal and serve.
