CHAPTER 2
Deli Favorites

Sandwiches, Wraps, Burgers, and Sliders

Sesame Tempeh Sandwich

What would you prefer: A typical drive-thru burger or tempeh stewed in an Asian-inspired marinade, then pan-fried and topped with a fresh slaw and hot sauce? No contest, right?

SERVES 4

4 tablespoons light soy sauce

1 tablespoon sesame seeds, toasted

2 tablespoons balsamic vinegar

2 teaspoons ginger, minced

2 teaspoons sesame oil

1 clove garlic, crushed

1 8-ounce package tempeh, sliced into ¹⁄₄-inch slices

2 tablespoons peanut oil or olive oil

1 cup cabbage, very thinly sliced

¹⁄₂ cup red cabbage, very thinly sliced

1 carrot, cut into long thin strands

2 tablespoons seasoned rice vinegar

2 tablespoons vegan mayonnaise

1 teaspoon light soy sauce

¹⁄₂ teaspoon sesame oil

4 split sandwich buns

Hot Chili sauce or Sriracha

Hoisin sauce

1. In a shallow dish, combine soy sauce, sesame seeds, vinegar, ginger, sesame oil, and garlic. Add tempeh slices, turning to coat pieces. Marinate 1 hour, turning occasionally. Remove from marinade and set aside.
2. In a medium sauté pan over medium-high heat, sauté tempeh in peanut oil until golden on each side, about 4 minutes.
3. In a medium bowl, toss cabbage and carrots with rice vinegar, mayonnaise, soy sauce, and sesame oil.
4. On each split bun, place a few heaping tablespoons of slaw. Divide tempeh between the four rolls and top with an optional drizzle of chili sauce and/or hoisin sauce.

Grilled Portobello Sandwich with Garlicky Horseradish Mayonnaise

Portobello mushrooms have a magical quality that makes them feel and taste like meat, which means they’re a good friend of most vegans. This hearty sandwich will satisfy any roast beef–like craving as well as deliver a horseradish zinger.

SERVES 4

¹⁄₂ cup vegan mayonnaise

1 tablespoon prepared horseradish

1 teaspoon Dijon mustard

1 clove garlic, minced

2 tablespoons balsamic vinegar

1 tablespoon Merlot wine

1 tablespoon vegan Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

4 medium portobello mushrooms

3 tablespoons olive oil for cooking

4 French bread rolls

2 cups baby spinach, washed and dried

1. In a small bowl, mix together mayonnaise, horseradish, mustard, and garlic. Set aside.
2. In a shallow dish, combine balsamic, Merlot, Worcestershire sauce, salt, and pepper. Place portobellos in marinade, turning to coat. Let marinate for 20 minutes, turning occasionally.
3. In a large grill pan or sauté pan over medium-high heat, sauté each portobello in olive oil about 3–4 minutes per side until tender. Remove from heat. Slice into ¹⁄₂-inch thick strips.
4. Split and toast French bread rolls, spread a heaping teaspoonful of mayonnaise on each side. Top with spinach, divide mushrooms between the four sandwiches, and enjoy.

Open-Faced Grilled Veggie Sandwich with Creamy Pesto

A sandwich piled high with veggies doesn’t seem to qualify as junk food, but once you smear on creamy pesto and drizzle with sweetly acidic balsamic vinegar, it inches closer. No matter—this is quick to prepare and plain delicious.

SERVES 4

1 recipe Basil Pesto

¹⁄₂ cup vegan mayonnaise

1 red bell pepper, cut into thick planks

1 small eggplant, cut into ¹⁄₄-inch rounds

1 red onion, sliced

2 tablespoons oil

1 tablespoon balsamic vinegar

1 teaspoon salt

¹⁄₂ teaspoon pepper

1 large tomato, sliced thick

1 baguette, cut on the diagonal into 1-inch slices

2 cloves garlic

1 recipe Balsamic Reduction

1. In a small bowl, combine pesto with mayonnaise. Set aside.
2. Preheat oven to broil, ready your barbecue, or heat a grill pan over medium-high heat.
3. In a large bowl, toss bell pepper, eggplant, and onion with oil, balsamic vinegar, salt, and pepper.
4. Cook bell pepper, eggplant, and onion using preferred method until vegetables are charred on each side and tender. Remove from heat and cook tomato slices, 1 minute on each side.
5. Toast bread slightly just until crisp but not browned. Rub each slice with garlic and spread on a heaping tablespoonful of pesto mayonnaise.
6. Layer peppers, eggplant, onion, and tomato on top of each bread slice.
7. Drizzle with Balsamic Reduction.

Messy Barbecue Sandwich with Tangy Sweet Mustard Red Potatoes

Curb your craving for barbecue with this vegan rendition. I always eat this sandwich with the potatoes, so I can’t imagine one without the other. The tang of the mustard in the creamy textured potato salad perfectly complements the sweet and spicy sauce.

MAKES 4 SANDWICHES

1 teaspoon salt

1 pound small red potatoes, cut in half

3 cups sweet and tangy barbecue sauce

2 8-ounce packages tempeh, crumbled

1 tablespoon oil

1 onion, diced

1 teaspoon salt

¹⁄₂ cup vegan mayonnaise plus some to spread on sandwich

4 tablespoons raw agave

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon salt

¹⁄₂ teaspoon pepper

4 French bread sandwich rolls

1. In a large stockpot, boil enough salted water to cover potatoes, then cook for about 15 minutes or until fork-tender. Drain.
2. In a medium saucepan, combine barbecue sauce and tempeh, and heat to a boil. Turn heat down to medium and let simmer.
3. In a sauté pan over medium-high heat, sauté onions in oil until golden, stirring occasionally, about 10 minutes. Add to barbecue mixture. Remove from heat.
4. In a medium bowl, combine mayonnaise, agave, Dijon mustard, vinegar, salt, and pepper. Toss potatoes in dressing.
5. On each toasted French bread roll, spread on mayonnaise and spoon on barbecue tempeh. Serve with red potatoes.

Portobello Cheesesteak

A vegan take on the traditional cheesesteak: Meaty to the tooth, the savory sautéed mushrooms mix with peppers and onions in a toasted roll. Top it with loads of cheese for melty goodness.

SERVES 4

1 pound portobello mushrooms

1 tablespoon oil

1 teaspoon vegan Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

1 tablespoon oil

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 onion, thinly sliced

4 sandwich rolls

2 cups vegan mozzarella shreds

1. Preheat oven to broil.
2. Slice portobellos into ¹⁄₄-inch slices. In a large bowl, toss mushrooms with oil, Worcestershire sauce, salt, and pepper. In a medium sauté pan over medium-high heat, sauté mushrooms until tender. Remove from pan.
3. Add another tablespoon of oil to the pan and sauté peppers and onions until onions are golden and peppers are tender. Add mushrooms back to the pan and stir.
4. Spoon mushrooms and peppers into sandwich rolls; place ¹⁄₂ cup cheese on each. Place sandwiches under broiler and cook until cheese is melted and bread is toasted, about 4–5 minutes.

Chickpea Tuna Melt

Cross a garbanzo-bean base with some sea kelp, lemon juice, crunchy celery, and onion for the most mouthwatering mock tuna sandwich this side of the Atlantic. Serve the slightly briny sandwich open-faced on a fresh ciabatta roll to complete the mock experience.

SERVES 4

1 15-ounce can garbanzo beans, drained and rinsed

1 cup celery, chopped

¹⁄₂ cup red onion, chopped

1 cup vegan mayonnaise

1 tablespoon fresh-squeezed lemon juice

1 teaspoon kelp granules*

1 teaspoon salt

¹⁄₂ teaspoon lemon pepper

2 ciabatta rolls

Olive oil

1 cup vegan mozzarella shreds

1. Preheat oven to broil.
2. In a large bowl, lightly mash garbanzo beans to a coarse texture. Mix in celery, onion, mayonnaise, lemon, kelp granules, salt, and lemon pepper. Stir to combine completely.
3. Split ciabatta rolls and brush each cut side lightly with olive oil. Divide the Chickpea Tuna between the four halves and top with ¹⁄₂ cup cheese.
4. Broil until cheese is melted and bread is toasted, 4–5 minutes.

*NOTE: If you cannot find kelp granules, you can substitute a 2" × 2" piece of nori or sushi roll sheets, chop it very fine with a knife, or run it through a coffee grinder to get a very fine chop.

Eggplant BLTA with Garlic Chive Mayo

When you think of comfort food, it doesn’t get much better than the BLT. Make this one with Eggplant Bacon, avocado, and garlicky mayo for a vegan version that raises the bar on the original.

SERVES 4

1 cup vegan mayonnaise

1 clove garlic, pressed

2 tablespoons chives, minced

1 teaspoon salt

¹⁄₂ teaspoon pepper

8 slices sourdough bread

1 recipe Eggplant Bacon or 1 5-ounce package of LightLife Smart Bacon, cooked

1 medium tomato, sliced

6–8 leaves butter leaf lettuce

1 ripe avocado, sliced

Salt and pepper

1. In a small bowl, combine mayonnaise with garlic (garlic should go through a garlic press or mash with the side of a heavy knife), chives, salt, and pepper.
2. Toast the sourdough bread until golden and place about ¹⁄₂ tablespoon of garlic mayonnaise on each slice.
3. Pile on Eggplant Bacon, tomato, lettuce, avocado, and salt and pepper to taste.

Bacon Egg Salad

Vegan bacon bits give a salty tang to this salad, which features tofu and garbanzo beans masquerading as eggs. French bread croutons add the crunch required in any self-respecting junk food.

SERVES 3–4

2 cups French bread, cut into 2-inch cubes

2 tablespoons olive oil

1 15-ounce can garbanzo beans, drained and rinsed

4 ounces firm tofu, drained and chopped into ¹⁄₄-inch dice

2 tablespoons pickle relish

³⁄₄ cup vegan mayonnaise

1 tablespoon Dijon mustard

1 tablespoon vegan bacon bits

1 teaspoon salt

¹⁄₂ teaspoon pepper

6–8 leaves butter leaf lettuce (optional)

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
2. In a medium bowl, toss French bread with olive oil. Place on prepared baking sheet. Bake croutons until golden brown and crunchy, about 8 minutes, tossing halfway through to toast evenly. Remove from oven.
3. In a large bowl, slightly mash garbanzo beans. Mix in tofu.
4. In a small bowl, stir together relish, Dijon mustard, bacon bits, salt, and pepper. Add to the tofu mixture with croutons and stir to combine.
5. Serve large scoops on butter leaf lettuce or on a plate if the lettuce feels too healthy.

Meatball Subwich

If you’re in a rush, you can use store-bought vegan meatballs, but it’s simple enough to make them from scratch and they taste way better. Onion, garlic, walnuts, and herbs are the stars of these brown rice TVP-based meatballs. Wedge them into a slab of French bread, smother in marinara, and top with a minimountain of cheese for lunch nirvana.

SERVES 4

2 cups vegetable broth

³⁄₄ cup textured vegetable protein

2 tablespoons ground flaxseeds

¹⁄₄ cup water

¹⁄₂ cup cooked brown rice

¹⁄₂ cup onion, chopped

1 teaspoon oil

1 clove garlic, chopped

1 tablespoon tomato paste

1 teaspoon vegan Worcestershire sauce

1 teaspoon light soy sauce

¹⁄₂ cup bread crumbs

¹⁄₂ cup walnuts, finely minced

¹⁄₂ teaspoon dried oregano

¹⁄₂ teaspoon dried parsley

¹⁄₂ teaspoon dried basil

4 French bread rolls

2 cups marinara sauce

1 cup vegan mozzarella shreds

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
2. In a small saucepan, bring vegetable broth to a boil and add textured vegetable protein. Turn heat off and allow TVP to reconstitute for 10 minutes. Drain very well, squeezing liquid out.
3. In a small bowl, mix flaxseeds with ¹⁄₄ cup water and set aside.
4. In a medium sauté pan, cook onions in 1 teaspoon oil, stirring until translucent. Add garlic and sauté 1 more minute. Remove from heat.
5. In a large bowl, combine all the ingredients and mix with hands until very well combined. If the mixture is too dry to be shaped into a ball, add 1 more tablespoon of tomato paste. If mixture is too wet, add ¹⁄₄ cup bread crumbs at a time until you can easily shape into 1¹⁄₂-inch balls.
6. Place balls on prepared baking sheet.
7. Bake for 25–30 minutes, carefully turning meatballs halfway through cooking. Meatballs are done when they turn a deep golden brown. Set oven to broil.
8. Open French bread roll without separating two halves, place four or five meatballs in each roll, spoon on ¹⁄₂ cup marinara, and top each with ¹⁄₄ cup cheese.
9. Place sandwiches under broiler until cheese is melted and bread is toasted, about 5 minutes.

Meatball Subwich

Chicken Salad with Walnuts, Apples, and Celery

To cook nonvegan versions of classic junk food, you need to become familiar with such ingredients as vegan chicken bouillon and TVP (textured vegetable protein), both of which are featured here. The bouillon imparts a “chickeny” flavor sans actual chicken, and TVP has a texture that mimics the mouth-feel of the meat. Try Bob’s Red Mill—they make a mean TVP.

SERVES 4

¹⁄₂ cup small-grain textured vegetable protein

2 cups vegetable broth

1 teaspoon vegan chicken bouillon base

1 cup vegan mayonnaise, plus some for spreading on bread

1 teaspoon salt

¹⁄₂ teaspoon pepper

2 teaspoons vegan Dijon mustard

¹⁄₂ cup celery, finely chopped

¹⁄₄ cup red onion, finely chopped

¹⁄₄ cup walnuts, chopped

1 apple, cored and chopped

4 ciabatta sandwich rolls

Green leaf lettuce

1. Place TVP in a medium heatproof bowl. Heat vegetable broth and chicken bouillon base to a vigorous boil. Pour over TVP and let sit for 10 minutes. Drain, reserving liquid. When cool enough to touch, place TVP in a kitchen towel and squeeze out excess liquid.
2. In a medium bowl, combine mayonnaise, salt, pepper, Dijon mustard, celery, red onion, walnuts, and apple. Stir in TVP.
3. Serve on split ciabatta rolls with lettuce and extra mayonnaise.

Chicken Salad with Walnuts, Apples, and Celery

Pad Thai Wrap

When Asian food is all you crave, you’ll want to whip up these savory-sweet wraps. They include the five essential junk food groups: carbs (noodles), meat (teriyaki tofu), sugar, spice (red chili), and peanuts. Sayonara, takeout!

SERVES 4

1 8-ounce package flat rice noodles

1 teaspoon oil

1 6-ounce package savory baked tofu, teriyaki flavor

¹⁄₄ cup soy sauce

3 tablespoons lemon juice

1 tablespoon brown sugar

1 teaspoon chili paste

2 tablespoons peanut oil

1 onion, thinly sliced

2 cloves garlic, chopped

1 red chili, sliced

3 green onions, green and white parts, cut thinly on the diagonal

¹⁄₄ cup peanuts, chopped

¹⁄₄ cup cilantro, finely chopped

6 tortillas or flatbread

3 cups mesclun greens

1 recipe Spicy Peanut Sauce

1. In a large saucepan, boil enough water to cook noodles, about 10 minutes or until tender. Drain. Toss in 1 teaspoon oil to prevent noodles from sticking together.
2. Slice tofu into thin strips.
3. In a small bowl, combine soy sauce, lemon juice, brown sugar, and chili paste. Set aside.
4. In a large sauté pan over high heat, coat pan with peanut oil and sauté onion, garlic, and red chili until onions are translucent. Add noodles, tofu, and green onion. Toss with tongs to mix well. Add the soy sauce mixture. Stir well. Remove from heat. Stir in peanuts and cilantro.
5. On each tortilla or flatbread, place about ¹⁄₂ cup Pad Thai, ¹⁄₂ cup mesclun greens, and drizzle on Spicy Peanut Sauce. Wrap into a cylinder, secure with a toothpick in two places, and cut in half.

Barbecued Tempeh Wrap

This sandwich is a favorite with my catering clients—who range from students to rock stars, so that’s saying a lot! This takes no more than 10 minutes to assemble, so it’s perfect for when you need to eat fast. Resist leaving out any of the ingredients. They work in harmony, creating a most mouthwatering wrap.

SERVES 4

1 cup barbecue sauce

1 8-ounce package tempeh, crumbled

4 whole-wheat tortillas or lavash flatbread

4 tablespoons vegan mayonnaise

2 cups mesclun greens

1 green apple, cored and sliced thin

¹⁄₂ red onion, sliced thin

¹⁄₄ cup fresh cilantro

1 recipe Creamy Ranch Dressing

1. In a medium bowl, mix barbecue sauce and tempeh crumble.
2. For each wrap, spread on a tablespoon of mayonnaise, ¹⁄₄ of the barbecue tempeh, ¹⁄₂ cup mesclun greens, ¹⁄₄ of the apple slices, ¹⁄₄ of the onion slices, and a sprinkle of cilantro.
3. Drizzle on Creamy Ranch Dressing.
4. Wrap and devour!

Caesar Salad Tofu Wrap with Barbecue Potato Chips

Drench this wrap with the creamy delicious dressing and devour. (Leave out tomatoes and onions if you want to up the junk food factor.) The nuked Barbecue Potato Chips get super crispy and are a must on the side!

SERVES 4

1 head romaine, washed, dried, torn into bite-sized pieces

³⁄₄ cup Caesar Salad Dressing

4 whole-wheat tortillas or lavash flatbread

2 6-ounce packages savory baked tofu, cut into strips

1 medium tomato, sliced

¹⁄₂ red onion, sliced thinly

1. In a large bowl, toss lettuce with about ¹⁄₂ cup of dressing.
2. On each tortilla, spread a few teaspoons of Caesar Salad Dressing and add a large handful of lettuce, then top with tofu, tomatoes, and onions.
3. Wrap tightly and cut in half.

Barbecue Potato Chips

SERVES 4

1–2 potatoes, peeled, sliced paper-thin

1 tablespoon olive oil

¹⁄₂ teaspoon paprika

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon sugar

¹⁄₄ teaspoon garlic powder

¹⁄₄ teaspoon onion powder

¹⁄₄ teaspoon chili powder

1. In a medium bowl, toss potatoes, olive oil, paprika, salt, sugar, garlic powder, onion powder, and chili powder until evenly coated.
2. Line microwave-safe plate with parchment paper. In small batches, arrange potatoes in a single layer.
3. Microwave uncovered for 3–5 minutes, turning with tongs halfway through (cooking time will depend on your microwave). Look for even browning.
4. Remove from microwave; chips will crisp as they cool.

Tofu Lettuce Wrap with Peanut Sauce

Here’s the vegan version of the popular lettuce wraps you find in restaurants. Savory baked tofu is something that’s widely available, so experiment with different types to find the flavor and texture you like best.

SERVES 4

1 tablespoon oil

2 cloves garlic, chopped

1 tablespoon ginger, minced

1–2 red chilies, deseeded and sliced

1 6-ounce package savory baked tofu, diced

1 teaspoon sesame oil

¹⁄₂ cup soy sauce

1 tablespoon hoisin sauce

Juice of two limes

¹⁄₂ cup shredded carrots

¹⁄₂ cup shredded cabbage

¹⁄₂ cup bean sprouts

3 green onions, cut thinly on the diagonal

¹⁄₄ cup cilantro, finely chopped

6–8 whole leaves, butter leaf lettuce

1 recipe Spicy Peanut Sauce

1. In a large sauté pan over medium-high heat, sauté garlic, ginger, and red chilies in oil for 3 minutes. Add tofu, sesame oil, soy sauce, and hoisin sauce. Cook until sauce comes to a boil. Remove from heat.
2. In a large bowl, combine carrots, cabbage, bean sprouts, green onions, cilantro, and lime juice.
3. On each leaf of butter lettuce, put a heaping tablespoonful of cabbage mixture topped with a heaping tablespoon of tofu mixture. Drizzle with Spicy Peanut Sauce.

Sloppy Joes

Put this up against the meat version of a sloppy joe in a taste test, and I’d bet most wouldn’t be able to tell the difference—they’re amazingly similar in flavor and texture.

SERVES 4

¹⁄₂ cup small-grain textured vegetable protein (such as Bob’s Red Mill TVP)

2 cups vegetable broth

1 teaspoon vegan beef bouillon base

1 tablespoon oil

¹⁄₂ onion, chopped

¹⁄₄ cup finely chopped carrot

1 clove garlic, chopped

1 teaspoon salt

¹⁄₂ teaspoon pepper

2 tablespoons brown sugar

2 teaspoons balsamic vinegar

1 teaspoon vegan Worcestershire sauce

4 tablespoons tomato paste

1 cup tomato sauce

4 hamburger buns

1. In a medium heatproof bowl, place TVP. Heat vegetable broth and beef bouillon base to a vigorous boil. Pour over TVP and let sit for 10 minutes. Drain, reserving liquid. When cool enough to touch, place TVP in a kitchen towel and squeeze out excess liquid.
2. In a large sauté pan over medium-high heat, sauté onions and carrots in oil until onions are translucent. Add garlic to pan and cook for 1 minute. Add TVP to pan and cook, stirring often, until TVP is browned, about 5 minutes.
3. Add salt, pepper, brown sugar, balsamic vinegar, Worcestershire sauce, tomato paste, and tomato sauce, stirring well. Add ¹⁄₂ cup of reserved broth and bring to a boil. Turn heat down to medium and cook for 10 minutes.

Black Bean Burger with Onion Rings

This burger is made extra “junky” with the addition of those deliciously salty and crunchy canned fried onion strips. You know the ones: They’re in the same family as canned potato sticks. In any case, mix ’em in for extra kick. If you have time, pair with homemade beer-battered onion rings for a totally amazing combo.

SERVES 4

1 15-ounce can black beans, drained and rinsed

³⁄₄ cup bread crumbs

1 cup canned French’s French Fried Onions, crushed

2 tablespoons vegan mayonnaise

2 tablespoons cilantro, finely chopped

1 teaspoon salt

¹⁄₂ teaspoon pepper

¹⁄₂ teaspoon garlic powder

1 tablespoon barbecue sauce

1 tablespoon ketchup

1 teaspoon chili powder

Oil for cooking

Hamburger buns

Vegan mayonnaise, barbecue sauce, ketchup, and pickles for garnish

1. In a large bowl with a potato masher, mash the black beans until they are coarsely chopped but not mushy. Add the bread crumbs, fried onions, mayonnaise, cilantro, salt, pepper, garlic powder, barbecue sauce, ketchup, and chili powder. Mix by hand until all ingredients are combined.
2. Shape by hand into patties. If burgers stick to your hands, add ¹⁄₂ cup bread crumbs; if burgers don’t hold together, add 2 tablespoons mayonnaise.
3. On a grill pan or heavy skillet over medium-high heat, cook each burger in a teaspoon of oil about 4–5 minutes on each side. Patties can also be baked on a parchment-lined cookie sheet in a 375ºF oven for 25 minutes, turning patties halfway through cooking.
4. Place each patty on a toasted hamburger bun with selected garnishes. Don’t forget to top with two onion ring strips!

Crispy Chicken Ranch Burger

Fry up those slices of tofu with a tempura batter and make like a chicken sandwich. Be sure to drench these delicious patties with a generous helping of Creamy Ranch Dressing to complete the deep-fried feast.

4 SERVINGS

1 cup ice water

1¹⁄₂ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

¹⁄₂ teaspoon pepper

Canola oil for frying

1 16-ounce package firm tofu, drained and cut through the width of the block, making 4 patties

1 recipe Creamy Ranch Dressing

1 ripe avocado, sliced

Lettuce, washed and leafed

1 medium tomato, sliced

¹⁄₂ onion, thinly sliced

4 hamburger buns

1. In a medium bowl, combine the ice water, flour, baking powder, salt, and pepper, stir until just combined; a few lumps are fine.
2. In a deep 2-quart pot, heat on medium-high enough oil to submerge the tofu patties. You’ll know the oil is hot enough when bubbles appear around the base of a chopstick inserted into the oil. Dip the tofu patties into the tempura batter, turning to completely coat, and carefully place in the heated oil. Fry about 1–2 minutes, turning when light golden brown, then fry the second side 1–2 minutes longer. Set on paper towels to drain. Repeat for all four patties.
3. Spoon a tablespoon of Creamy Ranch Dressing on buns and add tofu patty. Garnish with avocado, lettuce, onion, tomato, and extra Creamy Ranch Dressing.

Curry Mushroom Burger with Mango Chutney

A taste of India, without needing to find the takeout menu or tip the delivery boy. The classic junk combo of spicy and savory-sweet flavors are on display here: Baked tofu supplies the savory; mango chutney supplies the sweet.

SERVES 4

6 ounces button mushrooms, chopped

¹⁄₂ onion, chopped

1 clove garlic, chopped

1 tablespoon canola oil

1 teaspoon salt

¹⁄₂ teaspoon pepper

1 6-ounce package savory baked tofu

³⁄₄ cup vegan mayonnaise

2 teaspoons curry powder

2 tablespoons cilantro, finely chopped

2 cups bread crumbs

¹⁄₂ cup vegan mayonnaise

1 teaspoon curry

1 teaspoon chili sauce

4 sandwich rolls

1 jar mango chutney

1. In a medium sauté pan over medium-high heat, sauté mushrooms, onion, and garlic in oil until onions are translucent. Add salt and pepper. Remove from heat.
2. In food processor, add tofu and process until very finely chopped. Add mayonnaise, curry, cilantro, and half of the mushroom mixture, leaving behind any liquid. Pour into a large bowl and add 1 cup of the bread crumbs.
3. Form into patties and coat with remaining bread crumbs.
4. Heat a large sauté pan over medium-high heat, using 1 teaspoon of oil per patty. Cook patties for 3–5 minutes or until golden brown, flip and cook for another 3–5 minutes.
5. In a small bowl, combine mayonnaise, curry, and chili sauce.
6. On each roll, spread a teaspoonful of curry mayonnaise and mango chutney. Top with a curry tofu patty.

Southwest Sliders with Spicy Queso Sauce

You can buy vegan queso, but since it’s such a breeze to make your own, why bother? Break out the bibs when you sit down to devour these delectable nuggets—it’s a messy endeavor!

MAKES A DOZEN SLIDERS (SERVES 4)

1 clove garlic, minced

¹⁄₂ onion, chopped

1 tablespoon oil

4 tablespoons flour

2 cups nondairy milk

2 cups vegan Cheddar shreds

1 15-ounce can diced tomatoes with green chilies

1 jalapeño, deseeded and chopped

¹⁄₂ cup red pepper, chopped

¹⁄₂ cup onion, chopped

¹⁄₂ cup bread crumbs

¹⁄₂ cup brown rice, cooked

¹⁄₂ cup pinto beans, cooked and mashed

¹⁄₂ cup yam, cooked and mashed

1 teaspoon salt

¹⁄₂ teaspoon pepper

1 teaspoon chili powder

1 teaspoon cumin

¹⁄₂ teaspoon garlic powder

Oil for frying

Mini burger buns, or hot dog buns cut into thirds

1. In a medium saucepan over medium heat, sauté garlic and onion in 1 tablespoon oil until onions are translucent. Add flour to the pan, stirring with a whisk, and cook for 1 minute. Add milk and stir until mixture thickens. Add vegan Cheddar shreds and 1 cup of diced tomatoes with chilies, drained. Bring to a boil, turn heat to low, and let simmer while burgers cook.
2. In a sauté pan over medium heat, sauté jalapeño, red peppers, and onions in oil until onions are translucent. Remove from heat.
3. In a large bowl, combine cooked onion mixture, diced tomatoes with chilies, bread crumbs, brown rice, beans, yam, salt, pepper, chili powder, cumin, and garlic powder until well mixed. Using hands, form into 3-inch patties.
4. In a large sauté or grill pan over medium-high heat, sauté burgers in a few teaspoons of oil 3–5 minutes on each side.
5. Remove Queso Sauce from heat.
6. Place cooked burgers on bottom buns and spoon Queso Sauce over patty and cover with bun top.

Buffalo Sliders with Creamy Ranch Dressing

Hit the freezer section of your favorite grocery store that carries vegan specialties to find a plethora of nuggets to use as the base of this überjunky sandwich. Don’t skimp on the celery unless you want your mouth to burn off—it supplies a cool crunch to counter the five-alarm sauce.

MAKES 6 SLIDERS

1 recipe Creamy Ranch Dressing

1 cup celery, chopped finely

12 vegan chicken nuggets, cooked

1 cup Frank’s RedHot Sauce

¹⁄₂ red onion, sliced

1 cup lettuce, shredded

1 roma tomato, sliced

6 slider buns or hot dog buns cut into thirds

1. In a small bowl, mix Creamy Ranch Dressing and celery.
2. In a small saucepan over medium-high heat, bring hot sauce to a boil, then remove from heat. Dip nuggets into sauce and set aside on a plate.
3. To assemble, place a heaping teaspoonful of ranch-celery mixture on the bottom bun of each sandwich. Add onion, lettuce, and tomato. Top with two nuggets and cap with bun.
4. Serve with extra ranch-celery mixture and heated hot sauce on the side.

Turkey Sliders

More of a holiday leftover sandwich than a traditional slider, this features mashed potatoes spread right on the bun. If that isn’t the definition of comfort food, I don’t know what is. Turkey + buttery potatoes + tart cranberries = a nap after lunch.

SERVES 4

¹⁄₂ pound red potatoes, with skins, halved

2 tablespoons vegan margarine

1 teaspoon salt

1 teaspoon pepper

¹⁄₂ cup vegan mayonnaise

1 teaspoon Dijon mustard

¹⁄₄ cup cranberry sauce, whole berry

1 package vegan turkey deli slices

6 slider rolls or hot dog buns cut into thirds

1. In a large saucepan, boil enough salted water to cover potatoes, cook for about 15 minutes or until fork-tender. Drain. Mash with margarine, salt, and pepper.
2. In a small bowl, mix mayonnaise, Dijon mustard, and cranberry sauce.
3. On each bottom roll, spread a heaping teaspoonful of the mayonnaise mixture, a heaping tablespoonful of the mashed potatoes, and two folded deli slices. Spread top of roll with extra mayonnaise, cap sandwich, and pretend it’s the day after Thanksgiving.