sandwich Archives - Epicurean Vegan

Chickpea Salad Tacos

August 2, 2017 by Epicurean Vegan

I find it’s easy to fall into a lunch rut, especially when you don’t have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won’t get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they’ll keep you going through the afternoon slump. I love crunch in my salads, so there’s plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage–next time!) Lately, I’ve been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for 1/2 a red bell pepper, I used 2 of the mini peppers:

I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.

UPDATE: And for the second batch (because the first batch disappeared fast, I swapped out the carrots with the promised purple cabbage and water chestnuts. Divine)!

INGREDIENTS:
1 15-oz can chickpeas, drained and rinsed
1/3 C onion, diced or minced
1/3 C carrots, diced
2 celery stalks, diced
1/2 red bell pepper, diced
1/4-1/3 C pepitas or chopped almonds
Sauce:
1-1/2 Tbs miso + 1 Tbs water
1/2 C vegan mayo
2 Tbs Dijon mustard
1 (heaping) Tbs dill relish
1 Tbs nutritional yeast
1 tsp kelp powder
3/4 tsp salt
1/4 tsp black pepper
The rest:
Gluten-free corn tortillas
Lettuce

DIRECTIONS:
Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.

In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.

Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

Chickpea Salad Tacos

Prep time

20 mins

Total time

20 mins

I find it's easy to fall into a lunch rut, especially when you don't have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won't get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they'll keep you going through the afternoon slump. I love crunch in my salads, so there's plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage--next time!) Lately, I've been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for ½ a red bell pepper, I used 2 of the mini peppers. I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1 15-oz can chickpeas, drained and rinsed
⅓ C onion, diced or minced
⅓ C carrots, diced
2 celery stalks, diced
½ red bell pepper, diced
¼-1/3 C pepitas or chopped almonds
Sauce:
1-1/2 Tbs miso + 1 Tbs water
½ C vegan mayo
2 Tbs Dijon mustard
1 (heaping) Tbs dill relish
1 Tbs nutritional yeast
1 tsp kelp powder
¾ tsp salt
¼ tsp black pepper
The rest:
Gluten-free corn tortillas
Lettuce

Directions

Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.
In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.
Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

Open-Faced Chick’n Sandwich

August 24, 2014 by Epicurean Vegan

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.

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

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.
For the bread, hollow out the middle a little bit, otherwise, the filling won’t stay put.
Fill the bread with the filling and place on a baking sheet.
Bake 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

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

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.
For the bread, hollow out the middle a little bit, otherwise, the filling won't stay put.
Fill the bread with the filling and place on a baking sheet.
Bake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

July 15, 2014 by Epicurean Vegan

When the Husband says, “Good God, woman, these are amazing,” I can’t help but grin smugly. As I’m sure you’ve gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren’t made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

INGREDIENTS:
1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls
Marinade
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
1/2 tsp lemon juice
1/4 tsp black pepper
1/2 tsp salt
Cashew-Horseradish Sauce
3/4 C raw, unsalted cashews, soaked for an hour or two
1/4 C water
1 clove garlic
2 tsp prepared horseradish sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon juice

DIRECTIONS:
To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.

To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.

Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Once you’ve turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and some more Cashew Sauce. Enjoy!

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

When the Husband says, "Good God, woman, these are amazing," I can't help but grin smugly. As I'm sure you've gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren't made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

Author: Epicurean Vegan

Serves: 5-10

Ingredients

1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls
.
Marinade
.
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
½ tsp lemon juice
¼ tsp black pepper
½ tsp salt
.
Cashew-Horseradish Sauce
.
¾ C raw, unsalted cashews, soaked for an hour or two
¼ C water
1 clove garlic
2 tsp prepared horseradish sauce
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice

Directions

To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.
To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.
Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Once you've turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and maybe some more Cashew Sauce. Enjoy!

Tempeh-Salad Sandwich

January 24, 2014 by Epicurean Vegan

If you want to call this “Egg Salad” or “Tuna Salad,” go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I’ve also made it more like a pate. If that’s more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

INGREDIENTS:
8-oz tempeh, cut into large chunks
1/3 C onion, chopped (I prefer red onion in this, but I was out)
1/3 C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
1/4 C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest…optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

DIRECTIONS:
Steam the tempeh for 15-20 minutes.

Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.

Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy!

Tempeh-Salad Sandwich

If you want to call this "Egg Salad" or "Tuna Salad," go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I've also made it more like a pate. If that's more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

Author: Epicurean Vegan

Ingredients

8-oz tempeh, cut into large chunks
⅓ C onion, chopped (I prefer red onion in this, but I was out)
⅓ C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
¼ C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest...optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

Directions

Steam the tempeh for 15-20 minutes.
Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.
Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy

Vegan Herbed Cream Cheese

January 20, 2013 by epicureanvegan

I think non vegans would find it pretty hard to know this is nondairy. (And when is it not fun to fool omnivores)? This is a Tofutti cream cheese-based dip/spread, but you could easily reverse the ratio of cream cheese and sour cream in this recipe and make it a sour cream-based one. It works great as a dip, dolloped on a baked potato, cracker spread, bagel topper, or sandwich condiment. It was ideal for veggie wraps . . .

INGREDIENTS:
12-oz container of Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp garlic powder
1 Tbs dried minced onion
1 tsp salt
2 large green onion, sliced
1 Tbs lemon juice

DIRECTIONS:
Combine all of the ingredients in a food processor and blend until smooth. Store in an airtight container and keep chilled until using. Enjoy!

Chickpea Salad

February 28, 2012 by epicureanvegan

I got this recipe from Luminous Vegans who called it “Chick-Peace Salad.” Great name—I didn’t want to steal it, so mine’s just plain old Chickpea Salad. Regardless of the name, it’s a delicious vegan version of tuna salad. LV added crumbled up nori to the mix to give it that tuna taste, but I didn’t have any. I still think it had amazing flavor without it. I did add some carrots and parsley. Just because. I also used Earth Balance’s vegan, gluten-free, and soy-free mayo that my good friend, Angela of The Veracious Vegan turned me on to. It’s fabulous!

I also served the salad on Food For Life’s brown rice tortillas.

I have to say, they’re ok. Heated up, they’re better, but you have to eat it fast before it gets crispy and falls apart. I’m wondering if steaming them would be better, or make it worse. The taste is chewy, but crunchy at the same time. Is that possible? Apparently so. Anyway, they’re not horrible, but they made eating this sandwich a bit tough because they tend to crack and split.

INGREDIENTS:
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
2 stalks celery, chopped
2 green onions, chopped
1-2 Tbs fresh dill, chopped
1 carrot, shredded
2 Tbs vegan mayonnaise
1 tsp Dijon
1-1/2 tsp lemon juice
Salt and pepper, to taste
Veggies, crackers, tortillas, etc.

DIRECTIONS:
Mash the chickpeas. I used a pastry blender. You can also pulse them in the food processor.

Stir in all of the other ingredients and combine well. I layered the salad on some lettuce inside one of the tortillas and added some sliced cucumber and tomato.

This salad would also be great on crackers, or sliced veggies. Enjoy!

Tofu “Egg” Salad

January 25, 2012 by epicureanvegan

This recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I’m not wild about leftovers anyway. So this I can get in to! This “egg” salad (I hate putting things in quotes, but egg salad is what this salad resembles) needs to be prepared ahead of time, so I recommend making it the night before or early in the morning–you’ll need some time. But it’s worth it. I served it on toasted bread with lettuce and avocado. The recipe calls for 12 ounces of firm tofu, but I recommend using 14-16 ounces because the recipe makes quite a bit of sauce—great for a few lunches.

INGREDIENTS:
12-16 oz firm tofu, drained and pressed
1 Tbs olive oil, plus 1/8 to 1/4 C
Salt
1/2 tsp celery seeds
1/2 tsp black pepper
1/2 C fresh parsley
12-oz silken tofu
2 tsp apple cider vinegar
2 Tbs Dijon
1 tsp dried basil
1 stalk celery, finely chopped
2 large green onions, chopped
1 medium carrot, grated
1/4 C sunflower seeds, toasted

DIRECTIONS:
Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, 1/2 tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.

Bake for 10 minutes, then use a spatula to turn the tofu. “Turning” crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn’t stick and burn. Bake another 10 minutes.

While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a 1/4 cup, but I reduced it to an 1/8 cup.

While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.

Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.

Tofu "Egg" Salad

This recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I'm not wild about leftovers anyway. So this I can get in to! This "egg" salad (I hate putting things in quotes, but egg salad is what this salad resembles) needs to be prepared ahead of time, so I recommend making it the night before or early in the morning--you'll need some time. But it's worth it. I served it on toasted bread with lettuce and avocado. The recipe calls for 12 ounces of firm tofu, but I recommend using 14-16 ounces because the recipe makes quite a bit of sauce---great for a few lunches.

Author: Epicurean Vegan

Ingredients

12-16 oz firm tofu, drained and pressed
1 Tbs olive oil, plus ⅛ to ¼ C
Salt
½ tsp celery seeds
½ tsp black pepper
½ C fresh parsley
12-oz silken tofu
2 tsp apple cider vinegar
2 Tbs Dijon
1 tsp dried basil
1 stalk celery, finely chopped
2 large green onions, chopped
1 medium carrot, grated
¼ C sunflower seeds, toasted

Directions

Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, ½ tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.
Bake for 10 minutes, then use a spatula to turn the tofu. "Turning" crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn't stick and burn. Bake another 10 minutes.
While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a ¼ cup, but I reduced it to an ⅛ cup.
While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.
Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.

America’s Top Ten New Sandwiches-Veganized! And my Contribution

February 18, 2011 by epicureanvegan

300th Post! Woo-hoo!

Last month, Endless Simmer did an article on their top ten new sandwiches, and as you can guess, none of them were vegetarian, let alone vegan. Big surprise. So Marly of Namely Marly, posed a fantastic challenge to food bloggers, to veganize these cancer-licious sandwiches. I rarely turn down a challenge to veganize a recipe, so I went with #8: Crispy Drunken Chicken Sandwich. Check out my veganized version as well as another version from Veggie Num Num. Thanks, Marly for this really fun challenge and putting it all together. I’m excited to see the rest of the healthier versions of all the sandwiches in the coming weeks!

“Tuna” Salad Sandwich

August 11, 2010 by epicureanvegan

This recipe is from The Kind Diet by Alicia Silverstone who says this recipe doesn’t exactly replicate tuna, but isn’t necessarily trying to. It has a taste all its own and she’s correct. It’s delicious in its own right. I recommend making this ahead of time as it requires steaming tempeh and marinating onions, as well as chilling time—all worth it.

INGREDIENTS:
1-8oz pkg tempeh
1 red onion, minced
1/4 C umeboshi vinegar
1 celery stalk, chopped
1/2 carrot, chopped (I used a full carrot as I usually don’t have a use for 1/2 a carrot)
1/2 C frozen corn kernels, thawed
1/3 C frozen peas, thawed
1/2 small cucumber, chopped
1/4 C chopped kosher dill pickles
1 Tbs Vegenaise
1/2 tbs Dijon mustard
1 Tbs fresh lemon juice
2 Tbs chopped fresh dill, or to taste
1 Tbs drained capers (I left these out–not a big fan)
2 Tbs chopped fresh parsley
Optional ingredients: I added about 2 tablespoons of Tofutti sour cream for extra creaminess and also some salt and pepper, to taste

DIRECTIONS:
Cut tempeh in half and steam for 20 minutes. Set aside to cool. Bring a small pot of water to a boil. Add the onion and boil for 10-15 seconds. Used a strainer or slotted spoon to transfer onion to a mixing bowl. Keep water boiling on the stove. Add the vinegar to the onions and let marinate for 30 minutes.

Blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each veggie is done. Set aside to cool.

Drain the marinated onions on a sieve, and rinse quickly under running water. Squeeze the excess liquid from the onions, and add to the bowl with the vegetables. Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Vegenaise, mustard, lemon juice and dill. This is also were I added the sour cream and salt and pepper. Serve topped with capers and parsley. (I stirred parsley in with the other ingredients). Enjoy!

Chickpea Salad Tacos

Open-Faced Chick’n Sandwich

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

Tempeh-Salad Sandwich

Vegan Herbed Cream Cheese

Chickpea Salad

Tofu “Egg” Salad

America’s Top Ten New Sandwiches-Veganized! And my Contribution

“Tuna” Salad Sandwich

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