The good news is that my book is off to the editor! The not-so-good news is that means there are still about a thousand different things that I need to do to prepare for book launch.
But I still have to eat which means another vegan sandwich recipe…of sorts.
Did anyone else love a good tuna salad sandwich as a kid? My favorite was made with Miracle Whip, celery, mustard and diced pimento. It was simple and went really great with crackers. But recently I was in the mood for a proper grown up vegan tuna sandwich but with a twist.
If you’ve been around a while you know that I love pesto of all varieties and I will put it on absolutely anything from Vegan Eggs to Tabbouleh Salad and yes, my favorite Pizza Brot recipes! If you love vegan pesto as much as I do, click hereto get started on pesto basics.
But the truth is that I love tapenade just as much, I mean what’s not to love about an olive centric dish? But it can get salty and I’m searching for more ways to add tapenade to dishes without making it salty AF.
Sometimes life requires a sandwich, a deli sandwich to be exact. I saw this reel on Instagram from The Korean Vegan and it was this massive sandwich with tofu and avocado (yuck but to each vegan his/her own, right?) and it looked so good that it made me want a sandwich. Only I’m not running marathons so I thought I would make something similar, only much scaled down.
There’s just something about a good sandwich that can transport you back to anytime and even though this vegan sandwich recipe was inspired by someone else, this makes me think of the amazing subs the Hubs and I found in Boston and Los Angeles. Only they weren’t vegan and now they can be which only makes them all the more delicious.
This is a fairly easy vegan recipe because I let the oven do most of the work and all I had to do was assemble before eating it and getting back to the writing cave.
The best thing about this sandwich is that you can replace each ingredient with something else for a week, a month or even months of vegan sandwich recipes. Oh and the addition of sprouts is good for your gut health and they are high in antioxidants such as; vitamins C, K, and E, folate, and potassium.
If you’re looking for a way to stop buying fast food for lunch or just another fun sandwich to liven up your vegan diet, this smoked tofu deli sandwich is the perfect answer.
This time I can’t blame the sandwich dinner recipe on being busy because as it turns out, I am always busy. But as these things usually happen, there was some really good looking lipie (bread) at the market and even better, it was fresh from the oven warm. Instantly I thought, sandwiches!
I know this isn’t a traditional smash burger because I didn’t smash it down and I didn’t even leave it in it’s true burger form, but it’s the style of burger I was going for in spirt and in flavor. So maybe just let me call it a smash burger because my only other choice, which my husband refused, was to call it a loose meat sandwich like the diner from the TV show, Roseanne. Anyone remember that show from the 90s?
Anyway those were my options and vegan smash burger sounded more palatable so here we are.
How do you like your vegan burgers? More importantly, what brand is your favorite?
We have Beyond burgers here so that’s my top tier, go to favorite. But Verdino and Naturli also make pretty good burgers too. So let’s get some vegan burgers on our plates, y’all!
I’ve been really lazy in the kitchen lately and by that I mean that me and the Hubs have been living on two things: sandwiches and one pot vegan dishes. I’m trying to finish off Green St. Girls book #2—which is thisclose to being complete—and getting everything settled for a much needed break next month, and making one meal to eat for both meals is a great time saver.
But when I really need a break but not too long, sandwiches are my jam. A good vegan sandwich recipe requires some work but not the kind of work where you make a whole meal.
With a sandwich half the work is done by the bread so you just have to work in the sandwich filling, and today’s filling is spicy jackfruit.
This is an easy vegan sandwich recipe that you can fancy up or play it down, depending on how much time you want to spend in the kitchen and how many ingredients you want to use. And I find that adding a small bowl of fresh, raw veggies—also called a salad for you healthy food haters out there—can complete pretty much any meal.
You can use store bought vegan barbecue sauce or make your own with a few simple ingredients you probably already have in your cabinets.
So let’s knock this vegan sandwich recipe out so I can get back to my writing cave, shall we?
Okay so today’s recipe isn’t so much of a recipe as it is just sharing a childhood favorite among friends.
Things have been so busy lately with my clients keeping me busy and trying to edit my back catalog (shameless promo here if you love romance books and small town romance in general: ), that I haven’t been doing a lot of cooking. Okay, that’s not true either. I have been cooking but mostly things I’ve made thousands of times before.
Vegan salads and Noodles. The end.
But we decided to try out a new vegan food product, more fish sticks. Why do I keep trying these recipes when they inevitably disappoint me? The honest answer is that my husband is responsible for this latent sense of hope that I feel, always with my fingers crossed that I’ll find some I like.
But the truth is that I’m not a fish sticks (fish fingers for my UK friends and readers) fan. Back in my childhood days I would suffer through it because it was that or nothing but I’m just not a fan and these new vegan fish sticks? They taste just like I remember.
So instead of wasting them by tossing them out, I did what I used to do back in the day, turned it into a sandwich! It was my own homemade kiddie version of a filet-o-fish and this time, it was veganized.
Are you looking for a delicious and easy vegan lunch option? Look no further! This smoked tofu, vegan Gouda, and homemade cranberry sauce sandwich is the perfect combination of flavors and textures. Plus, it’s easy to make and can be customized to your taste preferences.
You don’t have to use smoked tofu, in fact you can use any vegan meat alternative you choose. But I was browsing online and came across a non-vegan dish that was very similar to this and jogged a few nostalgic memories and I knew I would make a vegan version, especially since I was looking for a new vegan recipe to use with the fresh cranberries. Gotta make the most of them while they’re in season, right?
Take some time to find a sandwich bread of your choice, because bread is very important when it comes to making a proper vegan sandwich.
Open or closed, that is often the question I have these days when it comes to making vegan sandwiches. On the one hand a regular closed sandwich is delicious and it has the potential to get really messy, which only makes a vegan sandwich even more enjoyable. On the other hand, an open-faced vegan sandwich allows you to get more sandwich insides without increasing the amount of bread on your plate.
So the question then becomes, open-faced or closed-face sandwiches?
In our house, it depends. When it comes to burgers I am strictly a closed-faced, two-handed juicy burger with the works kind of girl while The Hubs will almost always ask for me to split is Beyond burger into two small diner style patties and serve them open, which I’m happy to do. For him.
But when it comes to things like lentil Sloppy Joe sandwiches or Spinach & Artichoke Sandwiches, I prefer to keep it open face so I can have more creamy, spicy, Sloppy Joe goodness.
So when I found the most beautiful pack of oyster mushrooms I have ever seen, I knew exactly what I wanted to do with them. Vegan barbecue shredded mushroom sandwiches. They’re like pulled pork but without the suffering.
This is an easy to make vegan recipe that can be ready in 40 minutes…or less.
One of the things that many of my non-vegan friends (which is most of my friends) think is that I spend a ton of time making meals because vegan meals are hard. I usually laugh and shake my head because nothing could be further from the truth. I spend time in the kitchen because I like to, also because losing weight requires that you take control of what you put into your body and that, sometimes, means experimenting or meal prepping, or cooking vegan food from scratch.
But there are times when I’m too busy working on my next Mustang Prairie novel, or (shameless plug) any of my other contemporary romance novels, to give my kitchen the love and attention it deserves. When that happens, I am like Joey from Friends (am I giving my age away?) and I just want a really good sandwich. A really incredible vegan deli sandwich filled with meat alternatives, lettuce, red wine vinegar and all kinds of other goodies.
This is an easy vegan sandwich that doesn’t require much work.
The best thing about whipping up a good sandwich, is that it takes almost no time. There are also plenty of hacks that can decrease your time in the kitchen if you want a vegan sandwich for lunch because you work at home like I do, or you have a make a sandwich to take into the office. Just…do what needs to be done to eat as many whole foods as you can, while enjoying what you eat, and you’re good.
I used to be a sandwich snob. The kind of snob who thought that open-faced sandwiches were an abomination. A way to eat a sandwich without actually enjoying it. I don’t know, there’s just something about biting into two pieces of bread filled with goodness and hoping like hell that the insides don’t fall down your shirt.
Ah, good times.
I still contend that closed sandwiches are superior, but I am doing my best to become a better human, to expand my horizons, and to learn to love open-faced sandwiches. Progress, as they say, comes in teeny tiny baby steps.
Do you love spinach & artichoke dip? You know filled with vegan mayo or veggiegurt, with red bell peppers, tons of spinach and artichokes and garlic, topped with cheese? Well this is one of my favorite dishes to recreate into pasta dishes, dips, stuffed mushrooms, pizza and pretty much anything that can be spinach and artichoke-d.
If you do, this vegan sandwich recipe is right up your alley. It gives you all the goodness that you get from the dip, only now it’s a hearty and satisfying meal perfect for any weather, the pickiest eater or just for your beautiful self.
Sandwich. Salad. Soup. Those are pretty much your lunch options, especially if you work in an office or anywhere outside the home, right?
Sandwiches don’t necessarily mean fast food burgers or other greasy, deep-fried sandwich options. Sometimes, I prefer a grilled veggie sandwich with balsamic dressing, or a nice deli sandwich. If I’m feeling super creative/hungry, I’ll whip up a tomato and vegan ricotta sandwich.
Today, I’m going a little exotic with Bahn mi, which is basically a Vietnamese sub sandwich. My noodle obsession is pretty well documented but I have been known, on occasion, to indulge in a sandwich when I hit up any Asian restaurant. This vegan bahn mi sandwich is easy to make, healthy and delicious.
I paired the sandwich with a salad because it’s always nice to have something raw and crunchy each day, and also because the bread is plentiful in calories but not necessarily all that satisfying to get you through an afternoon of writing, editing and researching.
Use your favorite fresh veggies for the salad, because you’re the one who has to eat it.
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