Category: Sandwich

Chickpea Salad Sandwich

9/5/2017

Hope everyone had a great Labor Day weekend. We went on a picnic to the beach and I packed these great sandwiches. They are super easy to make and you can customize them to your preference. Most people like to use celery in these salads, but I'm not a huge fan of celery so I used green onions instead. I had carrots and red pepper on hand so I through them in. You can add whatever crunchy vegetables you like.

In addition to making great picnics, this sandwich is also great to pack for lunches as school or work. Make sure that you put a layer of greens between the tomatoes and the bread so that your bread doesn't get soggy during the day.

Let me know how you like it and what your favorite sandwich toppings are!

Ingredients:
1 Can of chickpeas
1 Red pepper
1 Bunch of green onions
1 Carrot
1/2 Cup Tofu Sour Cream
1 Tablespoon Fresh Dill

1 Half of a baguette (or other sandwich bread)
1 Small-medium sized tomato
Half of a medium cucumber
1 Cup of lettuce/greens
1 Avocado
2 Tablespoons hummus
Balsamic glaze for garnish (optional)

Servings: 2 sandwiches with some leftover chickpea salad

Prep Time: 15 minutes

Cook Time: 0

Instructions:

Drain and Rinse chickpeas. Slice green onions up until they start turning dark green. Chop carrots and red peppers to be roughly the same size of the chickpeas and green onions so that they'll all process the same way in the food processor. Add chickpeas, red pepper, green onions, carrot, dill, and sour cream to a food processor and process until it is the consistency of chicken or tuna salad (or the consistency you prefer).

Cut the baguette in half and then slice open in the middle. Layer the hummus, greens and slices of tomato, cucumber, and avocado on one side of the sandwich. Add the chickpea salad to the other side and fold in half.

Serve and enjoy!

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Spicy Mexican Breakfast Sandwich

3/14/2015

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Another breakfast sandwich! This is a protein-packed breakfast sandwich with both beans and tofu, plus a ton of greens and whole wheat bread. Look at all those different colors too! If you're trying to add some variety into you diet this sandwich is for you - there's a wide variety of nutrients in this sandwich! In my typical fashion there's a ton of stuff loaded on this sandwich, which makes it a little messy to eat. The thinner you slice your potatoes the better they'll fit on the sandwich.

I was trying to find some oil alternatives to use when cooking my veggies, plus a seasoning for the tofu, so I went with the Alex's Ugly Sauce hot sauce I had in my fridge. It did a great job on both ends but unsurprisingly I ended up with a pretty spicy sandwich! I like combining spicy flavors with tofu because the tofu adds a cool and refreshing texture that helps to temper the spiciness. The Vegg powder adds complexity to the flavor of the tofu, helping to counter-balance the spice and add an egg-like feel.

Ingredients:
1/2 Block of Firm Tofu
1 Small Onion
1/2 Cup Cooked Black Beans
2 Slices of Bread
An inch of Sweet Potato
Handful of Salad Greens
1 teaspoon Tumeric
2 teaspoons Cumin (divided)
1 Tablespoon Vegg Vegan Egg Yolk
2 teaspoons Hot Sauce (divided)
Sriracha (optional)

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 1

Instructions:
Slice the tofu in half longways and press. Slice onion and sweet potato into thin slices. Heat onion and sweet potato on medium heat with a little bit of water, 1 teaspoon cumin, and 1 teaspoon of hot sauce for about 5 minutes.

Meanwhile, place the black beans on one of your slices of bread and mush/spread into the bread using a fork. It's best to add a little bit at a time so that you have room on the bread. Top with some sriracha if you would like (it's a pretty spicy sandwich).

Add the tofu to you pan with the onion and sweet potato. Add the second teaspoon of hot sauce and half of the tumeric, cumin, and Vegg powder. Once the tofu gets a nice crispiness on the bottom, flip the slices over. Sprinkle the second half of the cumin, tumeric, and Vegg powder. Let the other side get crispy and then flip once more.

This is where you have to use all of your coordination skills. Make some room on your pan to add your slice of bread with the black beans on it (make sure there's a little bit of liquid under the bread so it doesn't burn - you can add some cooking spray or a bit of oil if you would like. Add the salad greens. Add the two slices of tofu next to each other. Add the potato slices and onion. Try to spread the potato slices out to make them flat on the sandwich. Top with the other slice of bread.

Once the bottom slice is toasted flip the sandwich over. You may have to use two hands so be careful not to burn yourself.

Slice in half and enjoy!

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Veggie Burger with Crispy Carrots on Tortilla

3/7/2015

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This is a story about making something out of nothing in your fridge (or freezer). Coming home after being out of town my fridge was basically bare. I had veggie burgers, but no buns. I had taco shells, but nothing to make tacos with. The only veggies I had were an avocado about to go bad and a carrot that was losing its crispness. Put it all together and what do you get? A veggie burger on tortillas!

I sliced the carrot thinly and fried it up in some olive oil to compensate for the age of the carrot and add some crisp to the sandwich. I added some baba ganoush, vegan cheese I had on hand, and topped it with the avocado. It almost looks like it was planned! Just goes to show you that you can make a gourmet sandwich out of whatever you can find in your fridge, you just need to be creative!

Ingredients:
2 Tortillas
1 Veggie Burger
1/2 Carrot
1 Avocado
1 Tablespoon Baba Ganoush
1 Slice of Vegan Cheese (optional)

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Servings: 1

Instructions:
Heat a skillet over medium heat and add either a little bit of olive oil or water. Add the veggie burger to the pan and cook for about 5 minutes (if frozen) so that it has a nice crispy edge on the bottom. Flip it over and cook for another 5 minutes. If you are going to add a slice of vegan cheese, put it on about a minute before the burger is done.

Meanwhile, slice the carrot thinly either using a vegetable peeler, mandolin, or knife. Once the veggie burger is done, in a separate skillet over medium-high heat add the carrots to the skillet. They should need long on each side to get a nice crispiness.

Open and slice the avocado.

Ideally your burger and carrots are done around the same time. If one is done earlier then turn the heat to low and cover the skillet to keep it warm. Once both are done, remove the carrots from their skillet and add them on top of the burger. Place the tortillas on the open skillet for a couple seconds on each side, just to toast them a bit. Spread the baba ganoush over over one of the tortillas and top with the burger and carrots. Top with the avocado, any condiment you would like such as ketchup, BBQ sauce, or sriracha. Add the second tortilla on top. Serve and enjoy!

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Peanut Butter Tempeh Panini

2/23/2015

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I've really been digging tempeh paninis recently. They're such a great go to staple for dinner (or any meal really) and you can mix them in so many different ways (see my Mexican Tempeh Panini and Scrambled Tofu and Tempeh Breakfast Sandwich). They come together so quickly and its easy to make them a balanced meal with whole grain bread and tons of fresh fruit and veggies (yes I said fruit - check out the crunchy apples on this sandwich)! Tempeh is a great source of protein and fiber, plus its typically made with fermented soybeans, so its a great source of the ever hip pro-biotic.

This sandwich really can be eaten for any meal. The tempeh and squash add a dinner-like quality, while the peanut butter and apple harken back to a classic PB&J lunch or slice of toast for breakfast. The textures on this sandwich are downright phenomenal. If you've got a good slice of bread (like Iggy's - thanks again Something GUD) you get a nice crunch from the crust but a soft, fluffy inside. The apples lend just the right amount of crispy crunch (with a hint of sweetness). And they're sandwiched between the tempeh and squash, which each have a crispy outside with a soft, moist center. The creaminess of the peanut butter brings it all together (and is a great dairy free substitute for cheese), and if you have crunchy peanut butter it's even better. Add some mixed greens for freshness and you're all set. Don't let the odd combos in the sandwich throw you off - this is sandwich is comfort food heaven and can be eaten morning, noon, and night!

Ingredients:
2 Slices Bread
5 Slices Tempeh
1/4 Apple
1/4 Delicata Squash
Handful of Greens
2 Tablespoons Peanut Butter

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 1

Instructions:
Slice your apples, squash, and tempeh. Heat a skillet over medium heat with a little oil. Place the squash, apples and oil on the skillet. Flip after 2 minutes or so or when crispy.

Slice two pieces of bread. Spread peanut butter over one of the slices.

Once the the squash has been softened a bit and the tempeh heated through place a slice of bread on the skillet. Make sure there is some oil on the skillet so that it does not burn. Add the tempeh, apples, squash, and some greens on top of the bread.

Once the bread has a nice toast to it add another slice on top and flip the sandwich over. I like to place my spatula on top of the sandwich and the flip the skillet so that the sandwich is sitting on my spatula and then place it back on the skillet. Heat until the other slice of bread is toasted. Serve and enjoy!

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Mexican Tempeh Panini

2/10/2015

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Another sandwich! I have more coming too! I made a lot of sandwiches this week with the great Iggy's bread that I got in my Something GUD box. I didn't feel like cooking much, so sandwiches were a quick and easy way to eat something hearty and make sure my bread doesn't go bad!

I already had the Lalibela Black Bean Tempeh open from my Scrambled Tofu and Tempeh sandwich, but the black bean version went great with the Mexican theme of this sandwich! I poured some Alex's Ugly Sauce, Cayano flavor to give it a bit of a Mexican kick.

You can use whatever your favorite salsa is in this recipe - but make sure it is chunky and has some substance that will stay on the sandwich - you don't want to make your sandwich soggy! I used NoLa's Fire Roasted Corn and Black Bean salsa. The chunks of corn and beans were perfect for this situation. The salsa really had a great flavor and consistency. Combined with the hot sauce on the tempeh this sandwich had an awesome Mexican flavor. The thickness of the bread and the tempeh helped to temper the spiciness a bit so that it was just right.

I used the Field Roast Chao slices on this sandwich as well, along with Treeline Scallion soft cheese. Like I mentioned in a previous post, the Chao slices are pretty thin so even though I added two layers I wanted to add some more cheese to help hold the salsa onto the sandwich. The combination worked great. The Treeline soft cheese was similar to a cream cheese so it spread and melted really nicely.

The end result is a sandwich with a great balance on spice, creaminess, crunch, and meltiness - great texture and flavor all around! Plus it comes together so quickly!

Ingredients:
Two Slices of Bread
5 Slices of Tempeh (I use black bean tempeh, but you can use whatever kind you prefer
Vegan Cheese (I used Chao Coconut Herb and Treeline Scallion)
Handful of greens
1 Tablespoon Hot Sauce (I used Alex's Ugly Sauce - Cayano Flavor)
1/4 Cup Chunky Salsa (I used NoLas Fire Roasted Corn and Black Bean)

Prep Time: 2 minutes

Cook Time: 10 minutes

Servings: 1

Instructions:

Slice tempeh. Place on a skillet with a little bit of oil or cooking spray. Pour the hot sauce over the tempeh. Cook for about two minutes and then flip over for another two minutes.

Slice two thick slices of bread. Place one slice down on your skillet. Top with tempeh. Add one layer of cheese, a handful of greens and a layer of salsa, topped by another layer of cheese. I wanted to sandwich the greens and salsa between cheese so that it would all stay together better. Make sure your salsa is chunky and not thin or else you'll just end up with a soggy sandwich.

Top with the second slice of bread and make sure the sandwich melts together. Carefully flip the sandwich over to toast it on the other side.

Slice and enjoy!

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Scrambled Tofu and Tempeh Breakfast Sandwich

2/3/2015

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Jay's go-to breakfast choice when we go to brunch is a breakfast sandwich - typically bacon, egg, and cheese - so I like to show him how easy it is to make them at home, and how delicious a vegan breakfast sandwich is! This sandwich has it all - great bread, crunchy tempeh, soft tofu eggs, and melty cheese, plus whatever else you like to add! I'm always a fan of a nice juicy tomato on my sandwich, but it's tough to find a good tomato in New England in January!

I use tempeh to act as my bacon-like item. Depending on how you like your bacon, you can slice your tempeh thinner or thicker. Thin tempeh will make for a nice crunchy, bacony texture. Since I'm not really a huge fan of bacon in the first place, I sliced mine a little thicker. Similarly, you can season your tempeh however you would like. Worcester sauce and soy sauce work great for a nice salty, meaty flavor. I've never purchased liquid smoke, but it's a popular choice for replicating the bacon flavor. Maple syrup works great too - especially if you're making a breakfast dish. I added some Montreal seasoning as well, since Jay likes it so much.

This sandwich comes together really quickly, as there isn't much to cook. You just need to toast your bread and heat up the tofu and tempeh. It all depends on how thick/crispy you want the tempeh to be. It's also a very hearty and filling meal. Just the tempeh and tofu alone are great sources of protein that will stick to your bones and keep you full all morning. Add some veggies on top and you've got a complete meal!

I used Chao vegan cheese from Field Roast on this sandwich. It was the first time I've tried this type of cheese. I've been hearing great things about it but it took me a while to find some in the store. It was really expensive and you don't get a whole lot in the package. I do have to say though, that the texture of it is great - looking at and tasting the melted cheese you couldn't tell that it wasn't vegan. I got the Coconut Herb varitey, which was very mild in flavor. I think this gives it an edge over other cheese that have a strong flavor that tastes fake.

Ingredients:
4 Slices of Toast
1/2 Block of Tofu
8 Slices of Tempeh
1 Tablespoon vegan Worcester sauce (optional)
1 teaspoon burger/steak seasoning (optional)
1/4 teaspoon Pepper
2 Tablespoon Vegg Vegan Egg Yolk

Optional Toppings:
Tomato
Avocado
Greens
Vegan Cheese

Prep Time: 2 minutes

Cook Time: 5-7 minutes

Servings: 2

Instructions:

You can make this dish either using two small saute pans or one large one. If you use one large pan (like I did) separate the tofu and tempeh to opposite sides of the pan.

Crumble the tofu and place in your pan over medium heat. Add the Vegg vegan egg yolk and mix it in well with the tofu. Adding a little water can help with the mixing process, if needed. If you are using only one pan, be careful not to add to much water that it bleeds over to the tempeh side. Add salt and pepper to taste.

Slice the tempeh and add it to the pan with a little bit of water or oil. Sprinkle the vegan Worcester sauce over it. Let it sear for about 2 minutes and then flip it over. If you would like, add some more Worcester sauce or steak seasoning. Jay likes Montreal seasoning, so I used that.

Once the tofu is well mixed and the tempeh has a nice crunchiness to it, add both to your toast and top with whatever toppings you would like - tomato, avocado, greens, vegan cheese, etc. You can melt the cheese by leaving the sandwich on the pan with a lid on - just make sure you don't melt the bottom.

I topped mine with greens and Chao vegan cheese.

Enjoy!

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Veggie Burger over Sweet Potato

12/11/2014

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I needed something quick to eat for dinner the other night so I threw this together. I used a veggie burger that I had in my freezer. This isn't one I made myself, although I've tried man times I have yet to perfect the art of the homemade veggie burger, they're always too mushy and fall apart. I used the best grocery-store bought veggies burgers I've ever had - Blue Mango Burgers. They're hand made in Maine with only 7 ingredients. For the longest time I could only find them at my local New England Whole Foods', but now they're sold by Something GUD so I can add them to my weekly vegetable orders whenever I need to, which is great because Jay loves them also so I like to always have some on hand.

I didn't have any bread on hand and have amassed quite a lot of root vegetables so I thought I would saute up sweet potatoes and use that as a setting for the burger. I figured this was a good time to use some more of my purple carrots and not have to worry about them turning everything purple! I still had some of the great baba ganoush that I had gotten with my previous Something GUD delivery.

Ingredients:
1 Veggie Burger
Sweet Potato
A Hand full of Salad Greens
1 Slice of Vegan Cheese (optional)
Half of a Carrot (shredded)
Dollop of Baba Ganoush

Prep Time: 2 minutes

Cook Time: 10 minutes

Servings: 1

Instructions:
Slice the potato so that there is enough for the veggie burger to sit on. I had a rather wide sweet potato so I went with 4 large slices, but it depends on the width of your potatoes.

Heat the potato slices and veggie burger on the stove over medium heat, using either oil or water to keep it from sticking. About 5 minutes on each side should be good. If you have vegan cheese you can put that on about a minute before your burger is ready.

Plate the sweet potatoes and lay the veggie burger on it. Top with buba ganoush, some salad greens and shredded carrot. Enjoy!

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Avocado, Tomato, Caramelized Onion Sandwich

11/3/2014

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Happy National Sandwich Day!

I found out today is National Sandwich Day so I thought I would make one for dinner! I had one little onion and decided that cooking that in some balsamic vinegar would add some interesting flavor. I added my favorite vegetables of avocado and tomato along with some of my Something GUD greens, Sriracha (one of my all time favorite condiments) and some Daiya Provolone cheese. I don't eat store bought vegan cheese often, but I made a trip to Whole Foods last week so I happened to have some on hand.

Ingredients:
One small onion
1/2 TB Coconut Oil (or Olive) or Water
1 TB Balsamic Vinegar

Two slices of bread
1 Half an Avocado
Two slices of Tomato
1/2 Cup of Greens
Sriracha (optional)
Slice of non-dairy cheese (optional)

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: One Sandwich

Instructions:

Heat oil or water in a skillet over medium-low heat. Slice onions and add to skillet. Cook for 3-5 minutes or until they start to get translucent. Add the balsamic vinegar and cook until it's all absorbed by the onions.

Meanwhile, spread the avocado on one side of the bread. Add the greens and slices of tomato on top. Once the onions are done cooking add them as well. If you would like add a little sriracha and a slice of cheese on top, before finishing with the second slice of bread.

Place the sandwich on a baking sheet and either put in a toaster oven or a broiler for 3-5 minutes. Flip over and cook for another 3-5 minutes or until the sandwich is warmed all the way through. Enjoy!

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Chickpea Salad Sandwich

Spicy Mexican Breakfast Sandwich

Veggie Burger with Crispy Carrots on Tortilla

Peanut Butter Tempeh Panini

Mexican Tempeh Panini

Scrambled Tofu and Tempeh Breakfast Sandwich

Veggie Burger over Sweet Potato

Avocado, Tomato, Caramelized Onion Sandwich

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