Here is part two of our vegan sandwiches. You can check out part one here
FRENCH TOFU SALAD WITH GRAPES
Makes 4 sandwiches
FOR TOFU SALAD
1 teaspoon canola oil, if needed
1 pound extra-firm tofu, drained, pressed, and cut into ½-inch cubes
1 teaspoon tamari
¼ cup vegan mayonnaise
¼ cup quartered seedless green grapes
2 tablespoons minced shallot
1 tablespoon minced celery
1 tablespoon white wine vinegar
1 tablespoon slivered almonds, toasted
1 teaspoon minced fresh chives
½ teaspoon Dijon mustard
½ teaspoon minced fresh thyme
½ teaspoon minced fresh parsley
¼ teaspoon dried tarragon, crumbled
¼ teaspoon dried herbes de Provence
Salt and pepper, to taste
FOR SANDWICHES
1 cup arugula, for serving
One 16-inch baguette, cut in half lengthwise
To make the tofu salad: Heat a large cast-iron skillet over medium heat. If the skillet is well seasoned, no oil is needed. If it isn’t, add the canola oil. Add the tofu cubes and cook, pressing down with a spatula and stirring, for 7 to 8 minutes, or until lightly golden and a firmer texture. Remove from the heat and add the tamari. Transfer to a medium-size bowl. Add all the remaining ingredients and season to taste. Cover and refrigerate for 1 hour to let the flavors meld.
To assemble the Sandwiches : Place the arugula on the bottom of the baguette. Spread the tofu salad evenly over the arugula and top with the other half of the bread. Cut into 4 pieces and serve.
TOFU POMEGRANATE POCKETS
Makes 4 half pockets
FOR TOFU BITS
Nonstick cooking spray
1 pound extra-firm tofu, drained, pressed, and cut into ½-inch cubes
2 tablespoons tamari
1½ teaspoons liquid smoke, divided
1 teaspoon pure maple syrup
½ teaspoon onion powder
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
FOR DRESSING
½ cup cashews, soaked in water for 1 hour, then rinsed and drained
¼ cup plus 2 tablespoons apple juice, or as needed
1 tablespoon plus 1 teaspoon ume plum vinegar
FOR SANDWICHES
4 cups chopped baby spinach or arugula
¼ cup minced red onion
Two 8-inch pita breads, cut in half 1 small cucumber, sliced
½ cup pomegranate seeds, divided
To make the tofu: Preheat the oven to 400°F. Spray an 8 x 11-inch pan with nonstick spray. Combine the tofu, tamari, 1 teaspoon of the liquid smoke, maple syrup, onion powder, salt, and pepper in the pan. Stir to coat. Bake for 20 minutes, stirring once halfway through. When browned, remove from the oven and add the remaining ½ teaspoon liquid smoke. Let cool before using.
To make the dressIng: Combine all the ingredients in a blender. Blend until completely smooth.
To assemble the Sandwiches : Combine the spinach, red onion, and half the dressing in a bowl. Toss to coat. Fill the pockets evenly with the salad and then layer in the cucumber. Fill evenly with the tofu and sprinkle each with 2 tablespoons pomegranate seeds. Drizzle with the remaining dressing and serve.
TEMPEH ARUGULA CAESAR WRAPS
Makes 4 wraps
FOR SALAD DRESSING
¼ cup cashews, soaked in water for 1 hour, then rinsed and drained
2 tablespoons capers, with brine
2 tablespoons red wine vinegar
2 tablespoons non dairy milk
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
2 cloves garlic, minced
2 teaspoons nutritional yeast
½ teaspoon agave nectar
½ teaspoon black pepper
1 teaspoon minced chives
FOR TEMPEH AND SANDWICHES
1 pound tempeh, steamed and cut into ½-inch slices
2 tablespoons tamari
Canola or other vegetable oil, for frying
½ teaspoon salt
¼ teaspoon black pepper
4 cups chopped arugula
2 cups chopped romaine
2 cups chopped roasted red bell pepper
½ cup minced red onion
Four 10-inch flour tortillas
2 tablespoons sunflower seeds
1 tomato, sliced
To make the salad dressIng: In a blender, combine the cashews, capers and brine, vinegar, milk, oil, lemon juice, garlic, nutritional yeast, agave, and black pepper. Blend until smooth. Stir in the chives. Store in an airtight container in the refrigerator for up to 1 week.
To make the tempeh: On a large baking sheet, combine the tempeh strips with the tamari. Let sit for 30 minutes, or until the tamari has been absorbed. Preheat the oven to 250°F. Line a baking sheet with a paper towel. Pour ¼ inch (6 mm) oil into a large cast-iron skillet and heat over medium heat. Working in batches, pan fry the tempeh, turning once, for 10 minutes, or until golden. Transfer to the baking sheet and keep warm in the oven. When all the tempeh is cooked, season with the salt and pepper. In a large bowl, combine the arugula, romaine, red pepper, and onion. Add the dressing and toss to coat.
To assemble the Sandwiches : Divide the tempeh evenly among the 4 tortillas. Top each with one-fourth of the salad mixture, sunflower seeds, and sliced tomato. Fold the ends in and roll. Cut in half to serve.
THE ALMIGHTY BLT
Makes 4 sandwiches & 2 cups spread
FOR SPREAD
1 jar (14 ounces) hearts of palm, drained
¼ cup non dairy sour cream or unsweetened plain non dairy yogurt
½ cup vegan mayonnaise
¼ teaspoon ground white pepper, to taste
¼ teaspoon fine sea salt, to taste
1 tablespoon drained capers
½ teaspoon red pepper flakes
1 teaspoon onion powder (optional)
2 cloves garlic, minced
2 tablespoons sliced sun-dried tomatoes in oil, drained
FOR SANDWICHES
8 slices any bread (crusty or soft), toasted
4 large lettuce leaves
1 recipe Tempeh Bacon (see recipe), pan fried
1 beefsteak tomato, cut into 8 thin slices
1 avocado, pitted, peeled, and cut into 12 slices
4 razor-thin slices red onion (optional)
To make The spread: Process the hearts of palm in a food processor until coarsely chopped. Add all the remaining ingredients and pulse a few times to leave chunky, or process thoroughly until smooth. Stop to scrape down the sides occasionally. Chill in an airtight container overnight to let the flavors meld. Enjoy the leftovers within 1 week.
To assemble The sandwiches : Smear 1 tablespoon spread on each slice of bread. Top 4 slices of bread with 1 lettuce leaf, 2 ounces bacon, 2 slices tomato, 3 slices avocado, and 1 slice onion. Top with the 4 remaining bread slices.
PEANUT BUTTER BANANA BACON SANDWICHES
Makes 4 sandwiches
FOR CHICKPEA BACON
1 can (15 ounces chickpeas, drained and rinsed
1 tablespoon pure maple syrup
1½ teaspoons apple cider vinegar
Heaping ¼ teaspoon smoked paprika
½ teaspoon smoked sea salt, to taste
½ teaspoon onion powder
¼ teaspoon garlic powder
2 teaspoons to 1 tablespoon liquid smoke, to taste
1 tablespoon (15 ml) olive oil
FOR SANDWICHES
½ cup crunchy, unsweetened natural peanut butter
4 soft bread rolls, cut in half, or 8 slices any bread
2 small, just-ripe bananas, sliced
Nonstick cooking spray or non dairy butter
To make The chickpea bacon: Preheat the broiler. Combine all the ingredients in a medium-size bowl and then spread in a shallow, 8-inch baking dish. Make sure the chickpeas are in a single layer so they cook evenly. Broil for 8 minutes, stir, and broil for 6 to 8 minutes longer, checking every 2 minutes to make sure the chickpeas don’t burn. They are ready when the liquid has been absorbed and the chickpeas are crispy and dark golden brown.
To assemble The sandwiches : Spread 1 tablespoon peanut butter (or enough to cover the whole surface of the bread) on each slice of bread. Gently press down a generous ⅓ cup chickpea bacon (or as much as will fit) into the peanut butter on 4 of the slices. Place as many slices of banana as will fit on top. Put the second peanut-buttered slice on top.
Lightly coat a large skillet with spray, or melt some butter in the skillet. Cook the sandwiches in batches on medium-low heat until golden brown and crispy, about 5 minutes on each side.
These are also great prepared in a closed panini press, for about 6 minutes in all. This will meld the ingredients together a little more than just grilling the sandwich does.
