vegan sandwiches

Bar Food, Plant Based, Sandwiches, Vegan

Easy Vegan Lunch Recipes ~ Vegan Deli Sandwich Recipe

Posted on April. 2023April. 2023 by writinstuff

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.

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Bar Food, oil free vegan recipes, Plant Based, Sandwiches, Vegan

Vegan Sandwich Recipes ~ Spicy BBQ Jackfruit Sandwich Recipe

Posted on April. 2023April. 2023 by writinstuff

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?

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Cheese, Plant Based, Sandwiches, Vegan

Smoked Tofu, Vegan Gouda & Cranberry Sauce Sandwich ~ Delicious Vegan Sandwich Recipes

Posted on December. 2022December. 2022 by writinstuff

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.

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Plant Based, Sandwiches, Vegan

Vegan Smoked Salmon Bagel Sandwich

Posted on July. 2022July. 2022 by writinstuff

I just wanted to drop in really quick today to share with you another new vegan food product find.

Revo is a new-to-me vegan food company and I don’t know much about them, however I tend to trust German vegan foods company simply because that’s where I lived when I first became vegan and they’re products have always been up to par.

Smoked salmon. That’s right, you heard me. Vegan smoked salmon. And it’s not even made from soy/tofu if you can believe it.

I’ll tell you right up front that I am and never have been a fan of smoked salmon. When I ate animals I didn’t care for the smell or the taste of it and I can’t say why only…blech. But my husband? He was a huge fan of it so I knew the moment he spotted this he would fangirl out and insist on getting a package.

And guess what? He did.

There was just one thing to do with it, in my opinion. Vegan smoked salmon sandwich on a wheat bagel. Duh.

Revo brand vegan smoked salmon/lox/lachs

As you can see, they’ve gotten it pretty spot on with the color if that matters to you. Even the texture is pretty close without all the white membranes going through it, which I think is a good thing.

And best/worst of all, depending on your viewpoint? They do a bang up job of making it taste like smoked salmon. For me that was a total bummer but my husband gobbled up his open-faced vegan smoked salmon sandwiches like they were going out of style!

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Breads, Sandwiches, Sauces & Creams, Vegan

Vegan Reuben Deli Sandwiches & Homemade Russian Dressing

Posted on June. 2022June. 2022 by writinstuff

So today’s post will be a quick-ish one but I just had to share another new find from Filgud…vegan pastrami!

I found this on the day I found the vegan caviar and as soon as I saw it, I made a beeline to the bread section to find some type Rye or Pumpernickel bread. I have very fond memories of this sandwich at real delis in Chicago and Boston and I couldn’t wait to recreate it and–cross my fingers–hope the pastrami had that delicious herb-y, pepper-y pastrami flavor.

I have to say that the Filgud vegan pastrami did not disappoint. It had the exact right flavor profile and my only complaint, if you can call it that, was that the strips were a little too thin. I ended up tearing a few strips which made for less pretty photo.

So, let’s get this sandwich party started!

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Grains, Plant Based, Sandwiches, Vegan

Vegan Sandwich Recipes ~ Spinach & Artichoke Open-Faced Sandwiches

Posted on October. 2021October. 2021 by writinstuff

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.

Easy vegan spinach and artichoke sandwich recipe

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.

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Asian Food, Breads, International vegan cuisine, Salads, Sandwiches, Vegan

Quick Vegan Lunch Recipes ~ Smoked Tofu Bahn mi & Salad

Posted on June. 2021June. 2021 by writinstuff

Sandwich. Salad. Soup. Those are pretty much your lunch options, especially if you work in an office or anywhere outside the home, right?

Wrong.

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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International vegan cuisine, Plant Based, Potatoes, Vegan

Vegan Burgers & Mushroom Buns & Fries

Posted on March. 2021March. 2021 by writinstuff

There’s no real secret to making a good vegan burger or delicious crispy fries, is there? I mean we all have our little tricks that we use but at the end of the day, it comes down to seasoning and bun type.

But that doesn’t mean we don’t all love a good burger now and again, am I right?

So instead of a long Friday post, I’m just going to show you some photos and give you a few tips that I like to use for the best vegan burger imaginable.

So I had this idea that I wanted a juicy vegan cheeseburger but instead of bread, I wanted to use the nice Portobello mushroom caps as the bun and as you can see…I didn’t think to count them before getting started.

Tip #1: Check your ingredients thoroughly and make sure you have enough to make what you want to make.

Tip #2: Use vegan Worcestershire sauce to season your vegan burgers. IF you make your own patties, add it during the mixing stage, if you’re buying pre-made patties, add a few toothpick holes and let the sauce get all the way into the burger. Some vegans use liquid aminos, but I haven’t used them yet so I have no opinion on them. If you do, feel free to share in the comments section!

I’d recommend using a grill to cook the Portobello so you get the nice grill marks and a “bun” that’s not too juicy.

Tip #3: Use the diner steam method to melt the cheese. Add a few tablespoons of water to the skillet with your burgers, toss the cheese on top and cover for about 1 minute or until the vegan cheese starts to melt.

The potatoes were tossed with herbs & spices and oil, and cooked in an air fryer for 13 minutes. That time is totally subjective and depends on how crispy you like your potatoes.

Add your favorite burger topping and enjoy…just don’t expect pretty pictures!

Breads, Cheese, Herbs, Sandwiches, Vegan

Roasted Tomato & Vegan Ricotta Sandwich

Posted on April. 2020April. 2020 by writinstuff

I may or may not have shared with you my slight obsession with the TV show Dawson’s Creek. I don’t talk about it much here but if you’ve ever visited my Facebook or Author page, you’ll have seen it. Well I now have an extension to this obsession, which I realize may be too strong a word but if you knew how much I loved Pacey Witter then you’d understand how much Bon Appetit chef Brad Leone reminds me of a grownup Pacey Witter.

Why does any of that matter?

Because I had this conversation recently with a reader and then Brad did this delicious looking roasted tomato and ricotta sandwich which, for obvious reasons, I couldn’t recreate on its own.

So I thought it was a perfect time to share this recipe…and give another shout out to Dawson’s Creek.

So the key to this recipe is the tomatoes. I used vine tomatoes because they looked really good and because I found some really incredible organic rosemary and…well look at it. This is the easy but time-consuming part. Add a bit of oil to the skillet (yes, I know about my oilless stance but I needed to compromise here so I did) and drop the tomatoes and rosemary in as they are. You’ll have to cook them for quite a while, until they start to brown/char a little and maybe even explode.

See the difference? Just cook them until they reach a point you feel they’re tender enough to eat.

While the tomatoes did their thing, I added some garlic and half a yellow chili pepper because they are an important part of the vegan ricotta I tried to make.

So Brad’s original recipe used regular old animal ricotta so I knew I needed to replace it. Somehow. The Google Machine gave me tons of vegan ricotta recipes that used cashews. I LOVE cashews. I’d probably rank them as my second favorite nut behind pecans, but the truth is that I’m still trying to reach my weight loss goals and I just couldn’t do cashew ricotta.

So I got a little creative. Tofu in salty brine water (I used Inedit brand) mixed with vegan cream cheese (Simply V brand). Give them, along with the garlic, lemon juice and chili pepper, a quick run in the food processor until smooth. You might have to add a bit of almond milk or whatever non-dairy milk you prefer. I used roasted unsweetened almond milk so it wouldn’t change the flavor too much.

It didn’t photograph all that well but it was very delicious. I mixed it in a food processor until I got a consistency that satisfied me and that was slightly grainy and smooth.

It’s pretty easy even if it does take more time than a simple vegan sandwich should. It was tasty and well worth the effort, besides I got to share it with you!

Tip: If you need more flavor for the ricotta, add nutritional yeast or vegan Parmesan.

A slightly closer look so you can see all the herbs and green bits added to the ricotta.

And now…the sandwich!

I smashed the tomatoes a little and poured some balsamic vinegar on top and that was it.

Smear the ricotta on your favorite crispy, toasted bread and top with the tomato mix.

All that’s left is to enjoy it…with an ice cold beer, since we’re all still stuck inside and day drinking is totally appropriate.

Plant Based, Potatoes, Salads, Sandwiches, Sides, Vegan

Easy Vegan Sandwiches

Posted on August. 2019August. 2019 by writinstuff

It took me a long time to get creative about making sandwiches to fit my new vegan lifestyle but now I’ve finally figured it out. Once I stopped thinking that sandwiches equal meat, my sandwich game stepped up considerably.

Here’s the secret: put whatever you want on the dang sandwich!

I know, it’s crazy but trust me, nothing tastes better than the crazy stuff your mind comes up with when a sandwich craving strikes.

There aren’t many rules but generally there should be some type of bread, roll, sub, wrap, slices or whatever else floats your boat, and something that goes inside of it, preferably a lot of somethings. Sauces and condiments are optional, of course.

Behold, my deli style tofu sandwich! Just kidding, but it was delicious. I used some carrot greens and basil to whip up a rustic pesto, mixed a bunch of Indian spices on the crumbled tofu and added some tomatoes and cucumbers. It was DELICIOUS!

One of the ways I started to come around on having sandwiches again was to take my favorites and replace the meat. Duh, right? I know, but one day I got a craving for my favorite sandwich from Portillo’s, in Chicago. Dipped Italian beef. As a teenager it was my favorite and I used giant crimini mushrooms to replace the beef and it was delicious.

So, I decided to try completely replacing the bbq beef/pork sandwich with mixed vegetables, of course!

Yeah, I totally popped in a photo of my first attempt at big batch vegetable pickling. They were WAY too vinegary but there are some cucumbers working away in the kitchen as I type.

Or if you feel like feeling healthy when you eat a sandwich, add a wrap.