5 Simple Vegan Sandwiches: Part One

For those who want a meat, fish and dairy free afternoon tea (or breakfast), here are 5 vegan sandwich ideas you may want to try. Enjoy!

APRICOT BREAKFAST PANINI

Makes 4 sandwiches & 1 ½ cups jam

FOR QUICK APRICOT JAM

• 12 ounces fresh apricots, halved, pitted, and chopped
• 2 tablespoons dried sweetened tart cherries
• ¼ cup plus 2 tablespoons fresh orange juice, divided
• 1 to 2 tablespoons agave nectar
• Pinch of grated nutmeg
• 2 tablespoons corn starch

FOR SANDWICHES

• 8 slices (½-inch thick) Cinnamon Swirl Bread (or a sweet bread)
• 2 tablespoons non dairy butter
• ¼ cup non dairy cream cheese

To make the Jam: In a small saucepan over medium heat, combine the apricots, cherries, 1/4 cup of the orange juice, 1 tablespoon of the agave, and nutmeg. Bring the mixture to a boil, then reduce the heat to a simmer and allow the apricots to break down some, 4 to 5 minutes. It should be chunky, but not have large pieces of fruit. In a small bowl, combine the remaining 2 tablespoons orange juice and the corn starch. Add to the mixture and stir until thickened, 3 to 4 minutes. Taste and add the remaining 1 tablespoon agave if needed. The jam thickens as it cools, so make it ahead of time and refrigerate in an airtight container until you’re ready to use it.

To assemble the sandwiches: Preheat a Panini press. Butter one side of each slice of bread. On the unbuttered sides, spread 1 tablespoon of the cream cheese and 2 tablespoons of the jam (you will have extra jam leftover; save it for another use). Try to keep the jam away from the edges of the bread so it will not seep out. Put the top slice of bread on so that both the buttered sides are facing out. Close the Panini press and cook for 5 to 7 minutes, or until golden brown.

SAUERKRAUT BAGELS

Makes 4 sandwiches

FOR FILLING AND SPREAD

• 1 tablespoon olive oil
• 12 ounces Seitan (Seitan is a plant-based meat substitute, available in many shops)
• 1½ cups sauerkraut, drained
• 2 tablespoons prepared horseradish, divided
• 1 tablespoon Dijon mustard, divided
• ¼ teaspoon black pepper
• Pinch of red pepper flakes
• 1 large avocado, peeled and pitted
• 2 teaspoons fresh lemon juice

FOR FRENCH TOAST BAGELS

• ¼ cup cashews, soaked in water for 1 hour, then rinsed and drained
• ½ cup plus 2 tablespoons non-dairy milk
• 2 teaspoons Dijon mustard
• 1 tablespoon sauerkraut juice
• 1 tablespoon white wine vinegar
• ½ teaspoon fine sea salt
• ⅛ teaspoon black pepper
• ¼ cup minced scallion
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• Canola oil, for cooking
• 4 bagels, cut in half

To make the filling and spread: Heat the oil in a large skillet over medium-high heat. Add the seitan strips and cook until seared, 3 to 5 minutes. Add the sauerkraut, 1 tablespoon of the horseradish, 1 teaspoon of the mustard and the black pepper and red pepper flakes. Cook, stirring, for 4 minutes. For the spread, place the avocado, lemon juice, remaining 1 tablespoon horseradish, and remaining 2 teaspoons mustard in a small bowl. Mash with a fork until smooth.

To make the French toast bagels: Combine the cashews, milk, mustard, sauerkraut juice, vinegar, salt, and pepper in a blender. Process until smooth and then pour into a shallow dish. Stir in the scallion, flour, and baking powder. Heat ⅛ inch of oil in the skillet over medium-high heat. (These are prone to sticking, so add additional oil if needed.) Dip the bagels into the mixture, let the extra batter drip back down into the dish, and transfer to the skillet. Cook for 3 to 4 minutes on one side, or until browned. Cook the other side the same way. Place a bagel half on each plate and spread evenly with the avocado mixture. Divide the seitan/sauerkraut mixture evenly among the bagels. Put the tops on and serve.

BERRY-STUFFED FRENCH TOAST POCKETS

Makes 4 pockets

FOR FILLING AND SPREAD

• 4 slices (1½ inches thick) slightly stale brioche or vegan challah bread
• ½ cup fresh raspberries
• 1 cup full-fat coconut milk or coconut cream, divided
• 1 tablespoon arrowroot powder
• 1 tablespoon maca powder* (optional)
• 2 tablespoons sugar
• ½ teaspoon pure vanilla extract
• Pinch of fine sea salt
• Non-stick cooking spray
• Maple syrup, agave nectar, or brown rice syrup, for serving

Using a paring knife, cut a deep slit across the top in the middle of each slice of bread. This will create your pocket. Stuff with about 2 tablespoons fruit. Close the opening by gently pressing the bread together. Set the filled slices aside.

Combine 2 tablespoons of the coconut milk with the arrowroot powder in a medium, shallow dish and stir to dissolve the powder. Add the remaining 14 tablespoons milk, maca powder*, sugar, vanilla, and salt and whisk until smooth.

Dip the pockets into the mixture, one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the dish.

Heat a Panini press fitted with smooth plates on high, or use a large skillet. Lightly coat both sides of the pockets with spray. Cook the pockets on medium-low heat until golden brown, about 4 minutes in all if using a closed panini press, or 4 minutes on each side in a skillet.

Drizzle a little of your favourite sweetener on top. Serve warm.

*Maca powder is a root vegetable found in Peru and is closely related to the broccoli, cauliflower and kale family

MANGO AND BASIL WRAPS

Makes 6 wraps & 2 cups spread

FOR COCONUT SPREAD

• 1 package (7 ounces) creamed coconut (see recipe)
• 1 cup warm water
• 2 tablespoons fresh lemon juice
• 2 teaspoons onion powder
• 2 cloves garlic, to taste
• ½ teaspoon fine sea salt, to taste
• ½ teaspoon red pepper flakes
• 1 teaspoon ground ginger
• ½ teaspoon coarse black pepper

FOR WRAPS

• Six 10-inch flour tortillas
• 2 ounces snow pea sprouts or shoots or favorite sprouts
• 1 large English cucumber, thinly sliced
• 1 large, not overly ripe mango, peeled, pitted, and cut into cubes
• 3 small avocados, pitted, peeled, and sliced (optional)
• 24 fresh basil leaves
• Salt and pepper, to taste
• 6 tablespoons chopped fresh cilantro or parsley

INCREDIBLE GREEN SANDWICH

Makes 8 Sandwiches

FOR FILLING AND SPREAD

• 2 small ripe avocados, halved, pitted, and peeled
• 1 clove garlic, minced (optional)
• 1½ tablespoons minced scallion or 2 teaspoons chopped chives
• ½ teaspoon minced jalapeño, to taste (optional)
• 1½ tablespoons chopped fresh cilantro or parsley
• 1½ tablespoons fresh lime juice
• Salt, to taste
• Fruity extra-virgin olive oil, for drizzling (optional)
• 8 Green Monster rolls or bagels (see recipe), cut in half and toasted
• 3 cups fresh baby spinach
• 1 ounce favorite sprouts (snow pea, alfalfa, etc.)

Mash the avocado with the garlic, scallion, jalapeño, cilantro, lime juice, and salt to taste. Drizzle a little olive oil on each toasted roll half. Spread a generous 1 tablespoon of guacamole over each roll half. Top with a handful of spinach and then add a handful of sprouts. Top with the other roll half, and serve.

Hope you enjoy these, part 2 will be next month