SPROUTED GRAIN SPICY SEITAN SANDWICH

SERVES 6 SANDWICHES

1 tbsp coconut oil

6 Pressure Cooker Tender Patties

6 sprouted grain English muffins, sliced open

Condiments of your choice, such as dairy-free chipotle mayo and horseradish mustard

1 avocado, sliced

6 slices red onion

NUTRITIONAL VALUES

Calories: 427kcal
Fat: 22.3g (6.6g S.Fat)
Carbs: 42.7g
Protein: 16.8g
Sugar: 2.5g
Sodium: 866mg

METHOD

In a large skillet over medium-high heat, heat the oil and fry the patties until just golden on each side.

Toast the English muffins while the patties are cooking in the skillet. Toast is layered with mayo, mustard, avocado, patty, and onion.

LOADED CHICKPEA SALAD SANDWICH

SERVES 8 SANDWICHES

2 425g (15oz) cans chickpeas, drained and rinsed

2 425g (15oz) cans pinto beans, drained and rinsed

2 tbsp raw shelled hempseed

1 tbsp vegan mayonnaise (add another tbsp if you like it better that way)

1 tbsp Dijon mustard (add another tbsp if desired)

2 tbsp lemon juice (optional)

1⁄4 tsp garlic powder

1⁄4 tsp paprika

1⁄2 tsp salt

1⁄4 tsp ground black pepper

16 slices whole wheat bread or sprouted grain bread

2 avocados, sliced

2 ounces baby spinach

NUTRITIONAL VALUES

Calories: 1019kcal
Fat: 21g (3.6g S.Fat)
Carbs: 159.4g
Protein: 52.6g
Sugar: 17.2g
Sodium: 495mg

METHOD

Mash the beans in a large mixing bowl. Keep it chunky and not completely mashed. Except for the bread, avocado, and spinach, combine the remaining ingredients. Combine thoroughly.

Spread the mixture on the bread slices. Combine the avocado slices and spinach in a mixing bowl. You can also store any leftover chickpea salad in the fridge for up to 5 days.

DOUBLE-DECKER RED QUINOA SANDWICH

SERVES 3 BURGERS

1⁄2 cup red quinoa

1 cup vegetable broth

4 large portabella mushroom caps

2 tbsp coconut oil, divided

1⁄4 cup finely chopped onion

1⁄2 cup raw pecans

2 green spring onions, chopped

2 tsp rice wine vinegar

1 tsp garlic powder

2 tbsp nutritional yeast

2 tbsp raw shelled hempseed

1⁄4 cup flour

3 whole wheat burger buns

Toppings and condiments:
lettuce, tomatoes, red onion, mustard, dairy-free spicy mayo

NUTRITIONAL VALUES

Calories: 1226kcal
Fat: 37.1g (4.1g S.Fat)
Carbs: 76g
Protein: 6.3g
Sugar: 32g
Sodium: 1278mg

METHOD

Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and broth. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.

Remove and discard the gills from the mushrooms. Prepare the mushroom caps by chopping them.

In a large skillet, heat 1 tablespoon oil. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the pecans. Remove from the heat and set aside to cool.

In a food processor, combine the mushroom mixture, green onion, and vinegar. Blend until very fine. It will not be smooth.

Add the quinoa, garlic powder, nutritional yeast, hempseed, and flour to a large mixing bowl. Mix until well combined. Make six patties the size of burger buns.

In a large skillet, heat the remaining oil and fry one patty at a time, flipping it easily. Fry each side until golden brown.

Assemble the double deckers:
Place the bottom of the bun down, then top with mustard, lettuce, patty, red onion, lettuce, dairy-free spicy mayo, patty, dairy-free spicy mayo, tomatoes, and the top of the bun.

SPICED GREEN LENTIL SANDWICH

SERVES 8 SANDWICHES

1 cup green lentils

1 small potato, to equal about

1⁄2 cup mashed potato

1⁄2 cup chopped onion

1 carrot, finely chopped in a processor

3⁄4 cup old-fashioned oats

1⁄2 cup pepitas or sunflower seed kernels

1 tbsp hempseed, toasted in shell

1 cup breadcrumbs

4 tbsp tamari

1 tsp ground ginger

1 1⁄2 tsp smoked paprika

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 tbsp coconut oil

8 sandwich buns

NUTRITIONAL VALUES

Calories: 340kcal
Fat: 11.1g (6.9g S.Fat)
Carbs: 58.5g
Protein: 15.2g
Sugar: 24.2g
Sodium: 401mg

METHOD

In a large saucepan, combine 2 cups water and the lentils. Bring to a boil, covered. Reduce the heat to low and cook for 20 minutes. If there is any remaining liquid in the lentils, drain it off. Set aside the lentils.

Using a sharp knife, pierce the potato several times. Using a damp paper towel, wrap the item. Microwave on high for 4 minutes, or until the potato can be easily pinched. Peel and mash the potato thoroughly. Place aside.

In a skillet, heat 2 tbsp water over medium-high heat. Cook for 10 minutes after adding the onion. Take the pan off the heat.

In a large mixing bowl, combine the lentils, potato, onion, and the remaining ingredients (excluding the oil and the buns). Combine thoroughly. Make eight patties the size of the sandwich buns.

In a frying pan, heat the oil and fry the lentil patties on each side without crowding.

Spread all your favourite condiments and toppings on the buns.

You can also freeze any leftover patties for future meals.

SEITAN SLOPPY JOES

SERVES 6 BURGERS

2 cups seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

227g (8oz) tomato sauce

1⁄3 cup organic ketchup

1 tbsp vegan Worcestershire sauce

2 tbsp red wine vinegar

2 tbsp coconut sugar

6 toasted whole wheat buns

NUTRITIONAL VALUES

Calories: 452kcal
Fat: 8.5g (1.7g S.Fat)
Carbs: 60.9g
Protein: 30.2g
Sugar: 15.7g
Sodium: 2019mg

METHOD

In a large skillet, combine all the ingredients except the buns. Bring to a boil, then reduce to a medium heat. Cooking time is 15 minutes. Place the toasted buns on top of the burgers.

SEITAN AND SUN-DRIED TOMATO PESTO VEGGIE SANDWICH

SERVES 2 PORTIONS

FOR THE CAULIFLOWER

1 tbsp extra virgin olive oil

1⁄2 cup cauliflower florets

Pinch of salt

FOR THE SUND-DRIED TOMATO PESTO

1⁄4 cup baby spinach, packed

2 tbsp sun-dried tomatoes packed in oil, drained (save the oil)

1 tbsp pine nuts

1 clove garlic

2 tsp nutritional yeast

Pinch of garlic powder

1⁄4 tsp salt

1 tbsp oil or reserved oil from the sun-dried tomatoes

FOR THE ASSEMBLY

2 slices flatbread

28g (1oz) baby spinach

3⁄4 cup Slow Cooker Maple Breakfast Links, sliced

2 slices red onion

NUTRITIONAL VALUES

Calories: 1160kcal
Fat: 8.6g (1.6g S.Fat)
Carbs: 28.7g
Protein: 4.5g
Sugar: 6.1g
Sodium: 873mg

METHOD

CAULIFLOWER
Preheat the oven to 425°F (190°C, or gas mark 5).

On a baking sheet, spread the oil. Place the cauliflower in the oil and season with salt. Toss the cauliflower with your hands to evenly distribute the oil. Bake for 20 minutes, or until the cauliflower is easily pierced with a fork. Remove and place to the side.

SUN-DRIED TOMATO PESTO
In a small food processor, combine all the pesto ingredients, beginning with the spinach. Blend until well combined.

ASSEMBLY
Arrange the flatbreads on a baking sheet. Half of the pesto should be spread on each flatbread. Distribute the spinach, seitan, cauliflower, and onion among the flatbread slices. Each flatbread should be folded in half and secured with decorative picks.

PESTO AND CRISPY TOFU FLATBREAD SANDWICH

SERVES 2 PORTIONS

FOR THE TOFU

57g (2oz) extra-firm tofu, drained, and cut into 1-inchcubes

1⁄4 cup vegetable broth

1 tbsp tamari

1 tsp onion powder

1⁄4 tsp salt

1⁄4 cup cornstarch

FOR THE PESTO

1⁄4 cup raw cashews, soaked for 1 hour

1 cup basil, packed

1 clove garlic

1⁄2 tsp salt

2 tbsp nutritional yeast

3 tbsp extra virgin olive oil

FOR THE ASSEMBLY

1 tbsp coconut oil

1⁄4 cup diced onion

6 mushrooms, sliced

1⁄4 cup hummus

2 slices flatbread

1⁄2 cup sunflower sprouts

NUTRITIONAL VALUES

Calories: 649kcal
Fat: 44.9g (11.2g S.Fat)
Carbs: 49.8g
Protein: 20.1g
Sugar: 3.3g
Sodium: 1235mg

METHOD

TOFU:
In a small bowl, combine the vegetable broth, tamari, onion powder, and salt. Allow the tofu to marinate for at least 1 hour.

Preheat the oven to 350°F (180°C, or gas mark 4).

In a medium mixing bowl, combine the cornstarch and the water.

Place the tofu on the cornstarch after removing it from the marinade. Toss, then place on a baking sheet. 30–40 minutes in the oven Every 10 minutes, toss with a spatula until golden and puffy.

PESTO:
In a small food processor, combine the cashews, basil, garlic, and salt. Process for approximately 30 seconds. Process for a few more seconds, or until the nutritional yeast and olive oil are well combined.

ASSEMBLY:
In a skillet over medium-high heat, melt the coconut oil. Sauté the onions and mushrooms for 10 to 15 minutes, or until the onion is translucent. Take the pan off the heat.

Half of the hummus should be spread on each flatbread. Half of the pesto should be spread on each flatbread. Fill the center of each flatbread with half of the tofu, sunflower sprouts, mushrooms, and onion. Each flatbread should be folded in half and secured with decorative picks.

SPROUT SANDWICH WITH TOFU RICOTTA

SERVES 2 SANDWICHES

FOR THE SUN-DRIED TOMATO PESTO

1⁄4 cup baby spinach, packed

2 tbsp sun-dried tomatoes packed in oil, drained (save the oil)

1 tbsp pine nuts

1 clove garlic

2 tsp nutritional yeast

Pinch of garlic powder

1⁄4 tsp salt

1 tbsp oil or reserved oil from the sun-dried tomatoes

FOR THE TOFU RICOTTA

198g (7oz) extra-firm tofu, drained, and crumbled

1 tbsp extra virgin olive oil

1 tsp cider vinegar

1 tsp lemon juice

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

FOR THE TO ASSEMBLE

4 slices sprouted grain bread

1 cup alfalfa sprouts

1 Roma tomato, sliced

2 slices red onion

Pinch of garlic powder

NUTRITIONAL VALUES

Calories: 1237kcal
Fat: 29.5g (9.1g S.Fat)
Carbs: 21.7g
Protein: 6.5g
Sugar: 6.6g
Sodium: 980mg

METHOD

SUN-DRIED TOMATO PESTO
In a small food processor, combine all of the pesto ingredients, beginning with the spinach. Blend until well combined.

TOFU RICOTTA
In a small food processor, combine all of the ricotta ingredients. Blend until well combined.

ASSEMBLY
Spread a thick layer of tofu ricotta on two slices of bread. Spread pesto on the remaining two slices of bread. Place the sprouts, tomato, and onion on top of the ricotta. Serve with a slice of pesto on top. Cut each sandwich into fourths to make triangles.

SEITAN MAPLE LINKS BREAKFAST SANDWICH

SERVES 2 SANDWICHES

1 tbsp extra virgin olive oil

227g (8oz) mushrooms, sliced

1 tbsp dairy-free butter

1 cup Slow Cooker Maple Breakfast Links

2 English muffins, sliced

Condiments of choice

1⁄2 avocado, sliced

NUTRITIONAL VALUES

Calories: 416kcal
Fat: 26.3g (5g S.Fat)
Carbs: 35.1g
Protein: 14.2g
Sugar: 5.5g
Sodium: 447mg

METHOD

In a large skillet, heat the oil over medium-high heat. Sauté the mushrooms for about 15 minutes. Set aside the mushrooms from the pan.

Melt the butter in the pan over medium-high heat. Brown the links on all sides in the pan for about 5 minutes total. If you made larger links, cut them lengthwise through the center and fry them that way. The links are already cooked all the way through and can be eaten cold, but this adds a nice finishing touch to the sandwich.

Toast the English muffins and spread with your favourite condiments, such as dairy-free chipotle mayo, while the links brown. Place the sautéed mushrooms, links, and avocado on top. Serve with an English muffin slice on top.

TEMPEH BANH MI

SERVES 6 TO 9 PORTIONS

3 tbsp (45 ml) tamari

2 tbsp (30 ml) seasoned rice vinegar, divided

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1⁄2 tsp ginger powder

1⁄4 tsp cayenne pepper

8 ounces (227 g) tempeh, simmered, cut in half laterally, then vertically to form 4 thin patties

1⁄2 cup (72 g) (2.5oz) daikon matchsticks

1⁄2 cup (112 g) (4oz) cucumber matchsticks

1⁄2 cup (56 g) (2oz) grated carrots

2 tbsp (10 g) (0.35oz) minced scallion

1 tbsp (9 g) (0.32oz)minced jalapeño, or to taste

1 tbsp (15 ml) fresh lime juice

1⁄2 tsp agave nectar, or to taste

1 clove garlic, minced

1⁄4 tsp grated fresh ginger root

Salt and pepper

1⁄4 cup (56 g) (2oz) vegan mayonnaise

2 tsp sriracha, or to taste

High heat neutral-flavoured oil, for cooking the tempeh

4 (5-inch, or 13 cm) pieces of French bread, sliced in half laterally, some insides removed, toasted

Handful fresh cilantro leaves

8 leaves romaine lettuce

NUTRITIONAL VALUES

Calories: 80kcal
Fat: 3.9g (2.3g S.Fat)
Carbs: 11.1g
Protein: 1.3g
Sugar: 7.9g
Sodium: 28mg

METHOD

In an 8 x 11 inch (20 x 28 cm) baking dish, combine the tamari, 1 tbsp (15 mL) vinegar, onion powder, garlic powder, ginger powder, and cayenne pepper. Marinate the tempeh patties in the marinade. Marinate for 1 hour or refrigerate for up to 12 hours.

In a medium-size mixing bowl, combine the daikon, cucumber, carrots, scallions, jalapeno, remaining tbsp (15 ml) vinegar, lime juice, agave, garlic, and fresh ginger. Season with salt and pepper to taste. Refrigerate for 1 hour, covered. Refrigeration for a longer period (up to 2 days) will result in a more pickled flavour.

In a small mixing bowl, combine the mayonnaise and sriracha. Refrigerate after covering with plastic wrap.

In a large skillet, heat a thin layer of oil over medium-high heat. Cook for 3 to 5 minutes, or until the tempeh is browned. Cook the second side for 3 to 4 minutes, or until browned.

To assemble the sandwiches, evenly spread the spiced mayonnaise on the inside tops and bottoms of the bread. Place a tempeh piece on each bottom. Top the tempeh with one-quarter of the pickled vegetables, a few pieces of fresh cilantro (to taste), and two lettuce leaves using a slotted spoon. Serve the sandwiches with their tops.

RECIPE NOTES

If you have Thai basil on hand, add a couple leaves to each sandwich for an extra layer of flavour.

If you're serving these to people with varying heat tolerances, top the spice lovers' sandwiches with sliced jalapenos.

REUBEN SCRAMBLE SANDWICHES

SERVES 4 PORTIONS

FOR THE SCRAMBLE

1 to 2 tbsp (15 to 30 ml) high-heat neutral-flavoured oil

1 pound (454 g) (16oz) extra-firm tofu, drained and pressed, then crumbled

1⁄2 cup (72 g) (2.5oz) chopped bell pepper (any colour)

1⁄3 cup (53 g) (1.9oz) chopped red onion

2 tsp ground cumin

1 tsp ground coriander

1 tsp caraway seeds

1⁄2 tsp paprika

1⁄2 tsp ground allspice

1⁄2 tsp chili powder

2 tbsp (15 g) (0.53oz) nutritional yeast 10 cherry tomatoes, halved

2 tsp capers, drained

2 cloves garlic, minced

1 1⁄4 cups (178 g) (6.3oz) sauerkraut, drained but not squeezed (some juice reserved)

3 tbsp (45 ml) reserved sauerkraut juice

3 tbsp (45 ml) vegetable broth, or water

1 tbsp (16 g) (0.56oz) tomato paste

1⁄4 tsp liquid smoke, or to taste

FOR THE SANDWICHES

4 slices of rye bread, toasted

Dijon mustard

2 handfuls baby spinach

3 dill pickles, sliced thinly

NUTRITIONAL VALUES

Calories: 489kcal
Fat: 33.5g (4.7g S.Fat)
Carbs: 34.9g
Protein: 19.8g
Sugar: 13.2g
Sodium: 1501mg

METHOD

To make the scramble:
In a large skillet over medium-high heat, heat 1 tbsp (15 ml) of the oil. Reduce the heat to medium and cook the crumbled tofu until browned, stirring occasionally. If the tofu is sticking, add another tbsp (15 ml) of oil. Cook for about 10 minutes, or until well browned. Cook until the onions soften, about 3 minutes, then add the bell pepper and onion. Combine the spices, nutritional yeast, cherry tomatoes, capers, garlic, and sauerkraut in a mixing bowl. Cook for 3 to 4 minutes, stirring occasionally.

In a small mixing bowl, combine the sauerkraut juice, broth or water, tomato paste, and liquid smoke. Cook for 4 to 5 minutes, stirring occasionally, into the tofu. The tofu should absorb the liquid. Season with salt and pepper to taste.

To make the sandwiches:
Spread a thin layer of mustard on each slice of toast. Layer the spinach evenly on the toast, followed by the dill pickles. Serve immediately with the tofu mixture distributed evenly on top.