AVOCADO & HEARTS OF PALM TEA SANDWICHES

SERVES 16 SANDWICHES

2 avocados, pitted

2 tsp. lemon juice

1/2 cup finely chopped hearts of palm

Salt and black pepper to taste

8 vegan bread slices (gluten-free if necessary)

2 tbsp. chopped fresh parsley

1 cup very thinly sliced radishes

NUTRITIONAL VALUES

Calories: 88kcal
Fat: 5.5g (1.1g S.Fat)
Carbs: 8.4g
Protein: 1.6g
Sugar: 0.7g
Sodium: 106mg

METHOD

Mash the avocado flesh in a medium bowl until mostly smooth. Combine the lemon juice, hearts of palm, salt, and pepper in a mixing bowl.

Spread the avocado mixture on 4 slices of bread. Top with radish slices and sprinkle with parsley. Place another piece of bread on top of each.

Cut the crusts off each sandwich with a bread knife, then slice each sandwich into four triangles or squares. Serve immediately or store the sandwiches in an airtight container in the refrigerator for up to 3 hours before serving.

RECIPE NOTES

If you lightly toast gluten-free bread before using it, it sometimes tastes better and doesn't dry out as much.

CHICKENLESS SALAD SANDWICH

SERVES 4 SANDWICHES

1/2 cup low-sodium “no-chicken” flavored vegetable broth (or regular low-sodium vegetable broth)

1/4 cup liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tsp. dried thyme

1/2 tsp. dried marjoram

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. liquid smoke

One 397g (14oz) block extra firm tofu, drained and pressed for 1 hour

1/3 cup vegan mayonnaise

1 tsp. Dijon mustard (gluten-free if necessary)

1 tsp. dried dill

2 celery stalks, halved lengthwise and finely chopped

1/4 small yellow onion, diced

Salt and black pepper to taste Lettuce

Sliced tomato

8 vegan bread slices (or 4 vegan sandwich rolls; gluten-free if necessary)

NUTRITIONAL VALUES

Calories: 196kcal
Fat: 7.1g (0g S.Fat)
Carbs: 31.7g
Protein: 7.1g
Sugar: 4.3g
Sodium: 427mg

METHOD

In an 8-inch baking dish, combine the broth, liquid aminos, thyme, marjoram, garlic powder, onion powder, paprika, and liquid smoke. Toss the tofu cubes in the marinade until well coated. Marinate the tofu for 20 minutes, tossing once or twice to distribute the marinade evenly.

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat. Scoop and spread the tofu onto the prepared baking sheet with a slotted spoon. Bake for 30 minutes, or until crisp and golden brown, tossing once halfway through. Remove the tofu from the oven and set aside for 5 minutes to cool.

In a large mixing bowl, combine the mayonnaise, mustard, and dill. Stir in the celery, onion, and tofu until well combined. Season with salt and pepper to taste. You can eat it right away or chill it for a few minutes before serving to allow the flavors to blend. The salad can be made up to 2 days ahead of time.

Place some lettuce and sliced tomato on one bread slice to make each sandwich (or the bottom half of a roll). Top with another slice of bread or the top of the roll and a large pile of salad. Serve immediately, or refrigerate the sandwiches in an airtight container for up to 5 hours.

BBQ PULLED JACKFRUIT SANDWICH

SERVES 4 SANDWICHES

BBQ JACKFRUIT

One 567g (20oz) can jackfruit (packed in brine or water, not syrup)

1 tsp. olive oil

1/2 sweet onion, chopped

1 garlic clove, minced

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3/4 cup vegan barbecue sauce (homemade or store-bought)

1 to 2 tbsp. sriracha

2 tsp. arrowroot powder

Salt and black pepper to taste

SANDWICHES

4 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally

Creamy, Crunchy Coleslaw Sliced avocado, optional

NUTRITIONAL VALUES

Calories: 208kcal
Fat: 12.3g (2.3g S.Fat)
Carbs: 24.8g
Protein: 2.1g
Sugar: 7.2g
Sodium: 114mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat.

Drain and rinse the jackfruit. Pull it apart into shreds with two forks or your fingers until it resembles pulled meat. When you cook it, it will fall apart even more.

In a large shallow saucepan over medium heat, heat the oil. Sauté the onion and garlic until the onion is translucent. Cook, stirring occasionally, for about 5 minutes after adding the jackfruit, cumin, and paprika. Season with salt and pepper.

Combine the barbecue sauce, sriracha, and arrowroot powder in a cup or small bowl. Combine with the jackfruit. 1 minute in the oven

Spread the jackfruit out on the baking sheet that has been prepared. Bake for 20 minutes, stirring once halfway, until the sauce is thick and sticky.

To assemble the sandwich: Place a roll on a plate and cut it open. Place the avocado slices (if using) on the bottom half of the plate. Scoop a heaping spoonful of jackfruit on top, followed by a heaping spoonful of coleslaw. Serve immediately with the other half of the roll on top. Leftover jackfruit can be stored in an airtight container in the refrigerator for 3 to 4 days.

THE PORTOBELLO PHILLY REUBEN

SERVES 4 SANDWICHES

RUSSIAN DRESSING

1/3 cup vegan mayonnaise (soy- free if necessary)

1 tbsp. ketchup

1 tbsp. no-salt-added tomato paste

2 tsp. red wine vinegar

1 tsp. dried dill

1/2 tsp. smoked paprika

2 to 3 tbsp. sweet pickle relish

SANDWICHES

4 portobello mushroom caps

Olive oil spray

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. vegan Worcestershire sauce (gluten-free and/or soy- free if necessary)

Black pepper to taste

4 vegan sandwich rolls (gluten- free if necessary), split horizontally

Smoked Gouda Cheese Sauce, Melty Variation

Loads of sauerkraut

NUTRITIONAL VALUES

Calories: 284kcal
Fat: 9g (1.1g S.Fat)
Carbs: 43.5g
Protein: 9.5g
Sugar: 8.9g
Sodium: 784mg

METHOD

To make the Russian dressing: In a small mixing bowl, combine the mayonnaise, ketchup, tomato paste, vinegar, dill, and paprika. To taste, add relish. Refrigerate until ready to use.

To make the sandwiches: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the top and bottom of each portobello cap with olive oil and place gill side up on a baking sheet.

Combine the liquid aminos and Worcestershire sauce in a small cup or bowl. Drizzle over the mushrooms and season with pepper. 10 minutes in the oven Remove from the oven and set aside for a few minutes to cool. Cut the mushrooms into 12-inch strips on the bias. Keep the cheese sauce warm by heating it.

Preheat the oven to broil. Place the rolls, cut side up, on a baking sheet. Place portobello strips on the bottom halves of the pan. On top of the mushrooms, spread or drop the cheese sauce. Broil for 1 to 2 minutes, or until the cheese is golden and the bread is toasted.

Spread Russian dressing on the top half of each roll, then pile on a pile of sauerkraut on the cheesy half of each sandwich. Place the top half of the sandwich on top of the sandwich and serve right away.

FILLET O’ CHICKPEA SANDWICH WITH TARTAR SAUCE SLAW

SERVES 6 SANDWICHES

TARTAR SAUCE

1/2 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved

1/4 cup reserved soaking water

1/4 cup vegan mayonnaise (soy-free if necessary)

1/4 cup lemon juice

1 tbsp. caper brine

1 tbsp. dried dill

SLAW

3 cups shredded cabbage

1 cup grated carrot

CHICKPEA FILLETS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

1 tbsp. liquid aminos (use coconut aminos to be soy-free)

One 14 to 15 oz. can artichoke hearts, rinsed and drained

1 cup cooked brown rice

1/4 cup + 1 tbsp. chickpea flour, plus more if needed

1 tbsp. Old Bay Seasoning

1/2 to 1 tsp. kelp granules

1/2 tsp. dried dill

Salt and black pepper to taste

1 1/2 cups vegan bread crumbs (gluten-free if necessary)

Vegetable oil for pan-frying

SANDWICHES

Basic Cashew Cheese Sauce

6 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally

Sliced avocado

NUTRITIONAL VALUES

Calories: 574kcal
Fat: 23.2g (10g S.Fat)
Carbs: 71.1g
Protein: 20.2g
Sugar: 13.3g
Sodium: 438mg

METHOD

To make the tartar sauce: In a food processor or blender, combine the tartar sauce ingredients and process until smooth.

To make the slaw: Combine the shredded cabbage and carrots in a large mixing bowl with 12 cup tartar sauce. Chill for at least 1 hour after mixing until completely combined. Refrigerate the remaining tartar sauce in a small bowl until needed.

To make the chickpea fillets: Over medium heat, heat a large frying pan, preferably cast iron. Cook for a few minutes after adding the chickpeas. Cook for 5 to 7 minutes, stirring occasionally, until the liquid aminos have been absorbed. Take the pan off the heat. Gently mash the chickpeas with a fork or pastry cutter. You only need to mash them a little; you want them to be a little chunky.

In a food processor, pulse the artichoke hearts 5 to 7 times, or until the artichokes are broken down into small pieces but not mushy.

In a large mixing bowl, combine the chickpeas, artichokes, rice, and chickpea flour. Mash the mixture with your hands until it's fully combined and holds together when squeezed. If it doesn't hold together, add a tablespoon of chickpea flour at a time until it does. Mix in the Old Bay, kelp granules to taste, dill, salt, and pepper until well combined.

Use parchment paper or a silicone baking mat to line a baking sheet. To drain the cooked fillets, line a plate with paper towels.

Fill a shallow bowl halfway with bread crumbs. Make six equal portions of the chickpea mixture. Shape each fillet into the shape of your choice (round, square, or rectangle), then place in the bread crumbs and gently flip until all sides are covered. Shake off any excess crumbs before placing on the prepared baking sheet.

Melt butter in a large frying pan over medium heat. Add oil until the pan's bottom is thinly coated. Add 2 or 3 fillets once the oil begins to shimmer. Cook for 2 to 3 minutes on each side, or until golden on both sides. Drain the excess oil from the fillets on a paper-towel-lined plate. Cover with a clean kitchen cloth to keep warm while you finish the rest of the filets (adding more oil to the pan if necessary).

To assemble each sandwich: Spread the bottom half of a roll with cheese, and the top half with tartar sauce. Place a fillet on top of the cheese sauce, then top with avocado slices, slaw, and the top half of the roll. Serve right away. If you intend to eat the sandwich later, place it in an airtight container and place it in the refrigerator for up to 5 hours. Leftover fillets can be stored in an airtight container in the refrigerator for 3 to 4 days.