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Open-Faced Chick’n Sandwich

August 24, 2014 by Epicurean Vegan

Open-Faced Chick'n Sandwich -- Epicurean VeganYummm . . . this open-faced sandwich is crazy good. It’s also super versatile. I used Lightlife Chick’n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used a fat loaf of French bread, I ended up with 3 sandwiches, but if you use a thinner loaf, you’ll easily get 4. This is also a very quick meal, so great when you don’t have a lot of time on your hands.

INGREDIENTS:
1 loaf of French bread, cut in half, then each half cut lengthwise
3/4 C vegan mayonnaise
1 8-oz can water chestnuts, chopped
1/2 C green onion, sliced
1-1/2 Tbs Dijon mustard
1 tsp vegan Worcestershire sauce
1 tsp salt
1 Tbs nutritional yeast
1/2 C vegan mozzarella or Monterey Jack cheese, shredded
1 6-oz pkg. LightLife Chick’n Strips, chopped
1 tomato, chopped
1 C black olives, sliced or chopped
Open-Faced Chick'n Sandwich -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick’n strips and tomato.
Open-Faced Chick'n Sandwich -- Epicurean VeganFor the bread, hollow out the middle a little bit, otherwise, the filling won’t stay put.
Open-Faced Chick'n Sandwich -- Epicurean VeganFill the bread with the filling and place on a baking sheet.
Open-Faced Chick'n Sandwich --Epicurean VeganBake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!
Open-Faced Chick'n Sandwich -- Epicurean Vegan

Open-Faced Chick'n Sandwich
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Yummm . . . this open-faced sandwich is crazy good. It's also super versatile. I used Lightlife Chick'n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used a fat loaf of French bread, I ended up with 3 sandwiches, but if you use a thinner loaf, you'll easily get 4. This is also a very quick meal, so great when you don't have a lot of time on your hands.
Author: Epicurean Vegan
Serves: 3-4
Ingredients
  • 1 loaf of French bread, cut in half, then each half cut lengthwise
  • ¾ C vegan mayonnaise
  • 1 8-oz can water chestnuts, chopped
  • ½ C green onion, sliced
  • 1-1/2 Tbs Dijon mustard
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp salt
  • 1 Tbs nutritional yeast
  • ½ C vegan mozzarella or Monterey Jack cheese, shredded
  • 1 6-oz pkg. LightLife Chick'n Strips, chopped
  • 1 tomato, chopped
  • 1 C black olives, sliced or chopped
Directions
  1. Preheat oven to 350.
  2. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick'n strips and tomato.
  3. For the bread, hollow out the middle a little bit, otherwise, the filling won't stay put.
  4. Fill the bread with the filling and place on a baking sheet.
  5. Bake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!
3.4.3177

 

 

 

 

Filed Under: Dinners, Lunches Tagged With: chick'n salad sandwich, chick'n strips, fast and easy, Lightlife, open-faced, sandwich

Open-Faced TVP Burgers & Sweet Potato Fries with Truffle Oil

February 5, 2011 by epicureanvegan

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean VeganI’ve been intrigued for some time now with TVP (Textured Vegetable Protein) and so I bought some from the bulk section of my natural grocer’s. I pretty much winged it and found that the process of making a veggie burger is quite simple—not much of a mystery. I ended up with some delicious burgers that tasted fresh, flavorful, and home cooked. They have a meatloaf quality to them, so the Husband went with just ketchup on his. I went all out with spinach, a vegan cheese slice, tomato, avocado, and drizzled with vegan ranch dressing. I made 6 large patties, but feel free to halve the recipe, or even freeze the extra ones. And don’t forget . . . TVP contains the same amount of protein as meat and has no fat!

INGREDIENTS:
Burgers:
2 C TVP
2 C vegetable broth
3/4 C quick oats
1/2 C flour
1/2 C nutritional yeast
1 Tbs wheat germ
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1/4 tsp Ancho chili powder
1 tsp salt
2 Tbs ketchup
6 tsp egg replacer powder + 8 Tbs water
1/2 C onion, chopped fine
1/2 C green bell pepper, chopped fine
Other: “burger” fixings: tomato, avocado, lettuce/spinach, vegan ranch, cheese, etc.

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean Vegan

Sweet Potato Fries:
1-2 medium sweet potato or yams. sliced into fries
Olive oil
Truffle oil
Celtic Sea Salt

DIRECTIONS:
For the burgers, boil the vegetable broth in a medium saucepan. Stir in the TVP, cover, and remove from the heat for 5 minutes.

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean VeganWhisk together the egg replacer powder and water; set aside. Combine all the dry ingredients, onion, and bell pepper  in a large mixing bowl. Add the TVP, ketchup, and egg-replacer to the dry ingredients and combine well.

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean VeganShape into patties and place on a baking sheet that will fit in the fridge. Chill covered with plastic wrap for 30-90 minutes. I’d say the longer the better, to give some time to firm up. They won’t cook down much at all, so consider thickness as you make the patties.

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean VeganThis would be a good time to make the fries . . .see below.

Once the patties are ready, spray a flat skillet or pan with some cooking spray. You can also grill these over medium heat, but I didn’t want to mess with the grill.  About 5-7 minutes per side over medium heat.

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean VeganServe open-faced or on a bun with your favorite toppings and enjoy!

For the fries, combine them in a large bowl, drizzle with about 1 tablespoon of olive oil, 1-2 teaspoons of truffle oil, and sprinkle generously with the sea salt. Layer onto a baking sheet lined with foil.

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean Vegan

Bake at 400 for 25-30 minutes. Check often, as they may need more or less time.

Open-Faced TVP Burgers and Sweet Potato Fries with Truffle Oil -- Epicurean Vegan

Filed Under: Dinners Tagged With: meatloaf, open-faced, Sweet potatoes, truffle oil, TVP, Vegan, vegan burger, veggie burger

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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