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from Vegan with a Vengeance by Isa Chandra Moskowitz
8 slices good, dark pumpernickel bread
8 tsp nonhydrogenated margarine
1 1/2 c sauerkraut
2 dill pickles, thinly sliced
1 avocado, cut in half lengthwise and sliced into 1/4-inch slices
1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares
For the Marinade:
1/2 c white cooking wine (I just used regular white wine- Chardonnay to be specific. Then gave the rest of the bottle to my mom because I think it’s yucky stuff by itself…)
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Bragg Liquid Aminos or tamari
2 tbsp fresh lemon juice
2 cloves garlic, smashed
For the Dressing:
1/3 c Vegannaise
2 tbsp ketchup
juice of 1 lemon
1 tbsp minced onion
3 tsp capers
2 tablespoons sweet pickle relish (or equivalent amount chopped pickles)
pinch of cayenne
Prepare the tempeh:
Combine all the ingredients for the marinade. Add the tempeh and marinate for at least an hour, turning once.
Mix all the dressing ingredients and set aside.
When the tempeh has marinated for an hour, preheat a grill pan over high heat. Cook the slices on the grill for 4 minutes on one side, until dark grill lines have appeared, then use tongs to flip them over and cook on the other side for about 3 minutes.
Prepare the sammich:
Spread a teaspoon of margarine on each piece of bread. Heat a large skillet over moderate heat. Fry each piece of bread on the buttered side for 3 minutes, flip over and cook 1 minute more (it’s okay that the other side is dry).
Divide the sammich ingredients equally among four buttered-side-down fried bread slices. Smother in dressing, top each serving with another slice of fried bread, nonbuttered side down, cut in half, and serve. For that authentic Jewish deli look, stick a toothpick in each half. Makes 4 sammiches.
There’s a local franchise that makes a really similar sammich (isn’t it just so adorable that Isa refers to sandwiches as such, consistently? I think so too), and I saw this recipe and wondered if it would be as good. And it was! I am pretty new to pumpernickel, so that was different, but the sauce and the marinated tempeh are really close to the Cafe Yumm! version I love so much. I’m actually thinking it might be a good meal to share with my family when we go to the coast in a few weeks (vacation hurry up and get here!!!), because my dad always claims that he’s missing out when he eats vegan food. This might just cause him to quiet his sammich hole for just a minute. I’ll let you know.
I have to admit though, that I didn’t read the instructions very well for the sandwich construction. After making two sandwiches, but using all of the tempeh and dressing, I was wondering why the bread was so soggy, and why my tummy was so full so fast. OH HELLO DOUBLE STUFFED SAMMICH. So, expect your sandwich to be a bit thinner, a bit more manageable, as well as greater in quantity than TWO, if you actually follow the directions. I can assure you that it’s just as tasty either way. Promise.
adapted from Supermarket Vegan by Donna Klein
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1 (7.25-ounce) jar roasted red bell peppers, well drained
1 to 2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 to 2 cloves garlic, finely chopped
1/2 tsp salt, or to taste
freshly ground black pepper, to taste
6 (10-inch) flour tortillas, preferably whole wheat
several handfuls of spinach
4 Gardein Chick’n Scallopini
4 tbsp Daiya Mozzarella Style Shreds
In a food processor fitted with the knife blade, or in a blender, process the beans, red bell peppers, lemon juice, oil, garlic, salt, and black pepper until smooth and pureed. Transfer to a medium bowl. Cover and refrigerate a minimum of 30 minutes, or overnight.
When it’s almost chow time, toss the Chick’ns onto a lightly greased nonstick skillet, cook the first side for a few minutes over medium heat, and flip over. Top each with a tablespoon of Daiya shreds, and cook for another 2-3 minutes, until the “cheese” is melty. Remove from skillet and set on a plate with a paper towel to cool. Cut each into 1/2-inch strips.
Prepare the wraps by placing the tortillas on a flat work surface. Spread equal amounts (about 1/2 cup) of the bean mixture on each tortilla, leaving a 3/4-inch border all around. Place a handful of spinach leaves (or, just two leaves if you wanted to follow the original recipe… I figured the more greens, the merrier) in the center of each tortilla. Place the “cheesy” Chick’n strips on the spinach leaves, and tightly roll up each tortilla from the edge nearest you, tucking in the sides and leaves as you roll. Makes 6 servings.
I found this while looking for recipes for sandwiches- I’m already fantasizing about what to serve guests at our toddler’s birthday party in a few months. I was drawn in by the beans and roasted red peppers. This recipe is probably too close to what we served at last year’s party to make an appearance at this year’s, but I still had to make it. This was so easy to make (as are all of the recipes I’ve made so far out of this cookbook), and lent itself easily to adaptation. It would be really good with some basil leaves mixed in with the spinach leaves, especially if you tone down the lemon juice a bit (I used just over a single tablespoon and tasted it more than the garlic, which I refused to limit to 2 cloves…). This really would make a great nibble for a play date in the park. Come on sunny days! Let’s have more than one in a row. Because spreading your picnic blanket on wet grass? Not so much.
from Vegan Yum Yum by Lauren Ulm
1/2 c pine nuts, dry toasted (I used walnuts. I fear the pine nut!)
1/3 c sun-dried tomatoes, oil packed
1 roasted red pepper (jarred peppers work fine)
1 tsp (or a little more) olive oil
1/2 to 1 tsp Italian herbs, dried, of your choice
Salt, to taste
Pepper, to taste
1 French baguette (I used 2 ciabatta rolls, rubbed with a garlic clove before toasting)
1 c baby spinach
Place the (pine) nuts in a dry skillet over medium heat. Toss occasionally; more often when nuts turn shiny. When browned on both sides, remove from the pan immediately. Be careful not to burn these- you don’t want to leave the kitchen while toasting!
Place (pine) nuts and tomatoes in a food processor and blend until smooth (or however close to smooth you feel like getting). It can be chunky, too. The oil in the tomatoes is usually enough to make a nice spread consistency, but if you’re using dry sun-dried tomatoes, add a drizzle of olive oil. Set aside.
If you’re roasting the pepper, start that now. Jarred roasted peppers (water packed) work great too.
Chop the zucchini into rectangles 1/4-inch thick. Heat 1 teaspoon or so of the olive oil in a saute pan, just enough to coat the bottom. Turn the heat up to very high and wait a minute or two for the pan to get very hot.
Place about 1/2 teaspoon of herbs on the bottom of the pan; they should sizzle. Add the zucchini rectangles in one layer, pressing down on them with a spatula. You want to cook them very quickly, browning them on both sides before they get too soft. Sprinkle with salt and pepper while in the pan and remove once each piece has some color on both sides.
To assemble the sandwich, toast or grill the bread. Spread each side generously with the (pine) nut and tomato mixture. Lay the zucchini down, followed by the roasted red pepper. (You can keep the pepper whole or slice it into strips.) Add baby spinach, press sandwich together, and serve or wrap tightly in plastic wrap or foil. Makes 2 large baguette sandwiches.