Vegan Philly SeitanSteak

This one was a combo of bring a few things I had on hand together. We then wrapped them up and had them as the pre-camp performance picnic! So good!!

  • 1/2 recipe seitan, shaved thin
  • Nacho sauce, warmed
  • 2 c onions, sliced thin
  • 2 c bell peppers, sliced thin
  • 2 tbsp grape seed oil
  • 2 tbsp Worcester sauce – vegan
  • 2 tbsp water
  • Salt and pepper
  • 6 hoagie buns

Toast buns.

In a large pan heat oil and add onions, green peppers stir in water and Worcester sauce, season with salt and pepper and cook for 3 minutes.

Push veggies to one side and cook the seitan for 3 minutes until crispy.

Full rolls with seitan and peppers and drizzle with cheese sauce.

Serves 6.

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BBQ Jackfruit Sandwich

This recipe is from Vegan Comfort Classics it is amazing! The pickled onions need a couple hours, so make them the night before or in the morning.

Pickled Onions

  • 1 red onion, sliced thin
  • 1/2 c white vinegar
  • 1 tbsp salt
  • 1 tbsp sugar

Combine all ingredients in a bowl and whisk to combine. Let rest at least 2 hours. Drain before serving.

Slaw:

  • 3 c shredded Napa cabbage
  • 2 green onions, sliced thin
  • 2 tbsp mint, chopped
  • 2 tbsp cilantro, chopped
  • 1/2 c jalapeño aioli

Combine in a large bowl and chill while marking jackfruit.

Jalapeños Aioli

  • I c vegan mayo
  • 1/4 c pickled jalapeños
  • Zest and juice of 1 lime
  • 1/4 tsp chili powder
  • 1/4 tsp salt

Combine in a blender until smooth.

Jack Fruit

  • 2 c young jackfruit
  • 2 tsp oil
  • 1 c bbq sauce
  • 4 buns

In a medium pan, heat oil over medium heat, add jackfruit and cook for 10 minutes. Use forks to shred it, add BBQ sauce and cook for 10 minutes on low, stirring.

Spread buns with aioli, add slaw and bbq jackfruit, top with pickled onions.

Serves 4.

Chickpea Walnut Melt

This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

  • 15 oz chickpeas, drained and rinsed
  • 1 c walnuts, soaked for 1 hour
  • 1/2 c celery, chopped
  • 1/2 c bread and butter pickles
  • 1/4 red onion chopped
  • 3 tbsp dill
  • 3 tbsp lemon juice
  • 2 tbsp Dijon
  • 1 tbsp vegan mayo
  • Dash of hot sauce
  • Salt and pepper

For sandwich:

  • 4 slices of bread
  • 1 tomato, sliced thin
  • 4 slices cheese – vegan or regular

In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

Serves 4.

Almost Vegan Reube

This is my first time cooking with tempeh – and it came out great. I’m trying some new things, trust me and try some new things too! The dressing is great for salads too!!

Vegan Thousand Island

  • 1/2 c vegan mayo
  • 4 tbsp ketchup
  • 1/4 c white wine vinegar
  • 1/4 c orange juice
  • 1/2 c white onion
  • 1/4 c dill
  • Salt and pepper
  • Dash of hot sauce
  • 1/3 c olive oil
  • 4 tbsp bread and butter pickles

Toss all ingredients in a blender and purée till smooth. Chill for at least 30 min.

Reuben

  • 8 oz tempeh
  • 1 tbsp olive oil
  • 1/2 c orange juice
  • Dash allspice
  • 1/4 tsp mustard seeds
  • 1/4 tsp ground ginger
  • 1 clove garlic, minced
  • Salt and pepper

Combine all ingredients except tempeh in a shallow pan. Slice tempeh in half and then down the middle of each half to form 4 thin slices. Marinade for 30 minutes and flip a couple times.

Toppings:

  • 4 slices vegan or Swiss cheese
  • 1 c fresh sauerkraut
  • 4 slices rye bread (toasted)

Heat a large skillet over medium heat. Cook 5 minutes per side them scoop 1/4 c kraut on each slice and top with cheese. Place a lid over the pan until cheese is melted.

Spread dressing on the rye toasts and top with tempeh, kraut and cheese.

Serves 4.

Roast Beef Tartine

This open face sandwich is the bomb!

  • 3 tbsp light sour cream
  • 1 tbsp horseradish
  • 1 tbsp Dijon
  • Salt and pepper
  • 4 slices french bread
  • 4 slices roast beef
  • 1 c arugula
  • Persian or English cucumber slices thin
  • Salt and pepper

Combine sour cream, horseradish and Dijon in a small bowl.

Spread horseradish over bread. Top with sliced cucumber, arugula and roast beef.

Serves 2.

Turkey Panini

I don’t have a panini press so I used my griddle and a cast iron skillet, I put a piece of parchment between the sandwich and skillet to make clean up easier.

  • 1 mashed avocado
  • 2 pieces ciabatta bread, sliced in half
  • Baby spinach
  • 4 oz sliced turkey
  • Sliced cheese
  • 2 jarred red peppers, drained
  • Olive oil spray

Spread 1/4 avocado on the bread. Top with spinach, turkey, cheese and pepper. Smash down. Spray with olive oil and cook over medium heat on a griddle or panini press about 5 minutes per side till heated through.

Serves 2.