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BBQ Seitan Sandwich

Barbecue Seitan Sandwiches

Serves 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 package seitan strips or chunks cut into strips
  • 1 cup vegan barbecue sauce
  • ¼ cup water
  • Hot sauce (optional)
  • 4 hamburger buns
  • Suggested toppings: lettuce, tomato, green pepper, coleslaw, red onions

Instructions

  1. Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté for 5-8 minutes, or until the onion is very soft. Add seitan, and cook until lightly browned, stirring often.
  2. Add the barbecue sauce and water and cook, stirring every 5 minutes, until the sauce has thickened and been absorbed by the seitan. Add hot sauce to taste if using.
  3. Toast the inside of the buns to prevent them from getting soggy, then spoon the seitan mixture onto the rolls and garnish. Serve hot.
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"Chicken" Salad Sandwiches

Makes 4 sandwiches

Ingredients

  • 1 12-ounce package vegan chicken strips (try Beyond Meat, Gardein, or Morning Star)
  • 2 stalks celery, diced
  • ½ cup onion, minced
  • ½ cup green or red bell pepper, diced
  • ¾ cup vegan mayonnaise (try Just Mayo, Earth Balance, or Vegenaise)
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

  1. Chop up the vegan chicken strips into small cubes and grill for a few minutes over medium heat. Add 1-2 teaspoons of oil to prevent sticking, if needed. Once golden and a bit crispy, remove from heat and allow to cool completely.
  2. In a medium bowl, mix chicken strips well with the remaining ingredients. Adjust seasoning to taste. Serve in a sandwich or over a green salad.
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Chicken Salad

Chili Mac

Chili Mac

Serves 6

Ingredients

  • 8 ounces elbow macaroni or other pasta
  • 1 tablespoon olive or vegetable oil
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • ¾ cup textured vegetable protein (TVP) or vegan beef crumbles (try Beyond Meat or Tofurky)
  • 1 cup hot water or vegetable broth
  • 1 small bell pepper, diced
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can kidney, pinto, or black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • ½ cup vegan cheese
  • Hot sauce (optional)
  • 6 sprigs fresh parsley (optional)

Instructions

  1. Cook the pasta until al dente (cooked through, but still slightly firm). Drain and rinse under hot water. Set aside.
  2. Heat the oil in a large pot. Add the onion and garlic and cook until soft, about 3 minutes.
  3. Add remaining ingredients except for the cheese, hot sauce, and parsley. Stir to mix and then simmer over medium heat for 20 minutes, stirring occasionally.
  4. Add the cheese and stir until cheese is melted completely. Stir in pasta and adjust spices to taste. Add some hot sauce for a spicy kick. Serve with a little extra vegan cheese and fresh parsley.
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Classic Grilled Reuben Sandwich

Makes 2 sandwiches

Ingredients

Sandwich

  • 4 slices dark rye bread
  • 2 tablespoons vegan butter (try Earth Balance)
  • 4 slices Daiya Swiss cheese or vegan cheese of your preference
  • 1 package of Tofurky Cracked Pepper Deli Slices
  • ½-1 cup fresh sauerkraut, drained and squeezed gently

Russian Dressing

  • ½ cup vegan mayonnaise (try Just Mayo, Earth Balance, or Vegenaise)
  • 2 tablespoons ketchup
  • 2 teaspoons vegan Worcestershire sauce
  • 1 teaspoon horseradish
  • Salt and black pepper to taste

Instructions

Sandwich

  1. Heat a heavy skillet to medium-high heat. Butter one side of each slice of bread. Dry toast the unbuttered side and flip, placing half the cheese on two slices of the bread.
  2. On top of the cheese, layer the Tofurky Deli slices while still cooking. On the plain slices of bread, arrange with your desired amount of sauerkraut and spoon on some of the dressing.
  3. Carefully fold the two halves together and press down with a spatula. Cook a few minutes more to heat through, flipping once. Serve with remaining Russian dressing.

Russian Dressing

  1. In a small bowl, whisk together all ingredients until smooth.
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Classic Grilled Reuben Sandwich

Egg-Free Potato Salad

Egg-Free Potato Salad

Serves 6

Ingredients

  • 2 pounds red potatoes, cut into large cubes
  • ⅓ cup vegan mayonnaise (try Just Mayo, Earth Balance, or Vegenaise)
  • 2 tablespoons Dijon or brown mustard
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup celery, diced (optional)
  • ¼ cup red onion, chopped (optional)
  • ¼ cup parsley or chives, finely chopped

Instructions

  1. Bring a large pot of water to a rolling boil, then carefully add the chopped potatoes. Cook for about 10 minutes or until potatoes are soft enough to be pierced with a fork, but not at all mushy. Drain and rinse in cold water. Set aside to cool completely.
  2. Separately, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl and mix well to combine.
  3. When the potatoes are fully cooled, place them in a large bowl with the celery, onion, and parsley or chives. Mix gently to combine. Add the mayonnaise mixture and toss to coat. Cover and chill for at least 2 hours. Adjust seasoning before serving.
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Egg-Free Salad Sandwiches

Makes 4 sandwiches

Ingredients

  • 1 12-ounce package extra firm tofu
  • ½ cup vegan mayonnaise (try Just Mayo, Earth Balance, or Vegenaise)
  • 2 teaspoons mustard
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 1 celery stalk, diced
  • 1 small pickle, diced
  • 2 green onions, diced
  • Salt and pepper to taste
  • Indian Black Salt (kala namak) for sprinkling
  • Bread, tomato, lettuce, or other desired sandwich fixings

Instructions

  1. Wrap the tofu in a paper towel, then a clean dish towel. Press by leaving between two heavy pots for about 10 minutes. Replace the soaked dish towel with another dry towel and press for another 5 minutes. Chop up the tofu into nonuniform chunks or cubes.
  2. Toss tofu in a bowl with the vegan mayonnaise, mustard, lemon juice or vinegar, garlic powder, and cumin. Stir in the celery, pickle, and onions. Season with salt and pepper to taste. Use less salt if garnishing with black salt, which also adds a great egg-y flavor.
  3. Toast bread before assembling your sandwiches and serve with your favorite fixings.
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Egg-Free Salad

Ensalada de Napalitos

Ensalada de Napalitos

Serves 6-8

Ingredients

  • 4 large nopales, julienned
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 1 small to medium jicama, julienned
  • 1 pint cherry tomatoes, halved
  • ½ medium red onion, sliced thin
  • 1 fresh Serrano chile, cored and minced
  • 1 bunch cilantro, chopped
  • 1 ripe but firm avocado, peeled and diced

Instructions

  1. Place nopales in a large pot, cover with cold water, and bring to a boil.
  2. Boil for 5 minutes. Drain, rinse well, and repeat with fresh water.
  3. Simmer until tender, 10-15 minutes total. Rinse well with cold water.
  4. Whisk together the olive oil, garlic, vinegar, and lime juice, and season with salt and pepper.
  5. Add the nopales, jicama, tomatoes, onion, Serrano chile, and cilantro. Taste and adjust seasoning.
  6. Marinate for at least 30 minutes for flavors to mingle. Just before serving, fold in the avocado.
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French Tuna Salad Sandwich/Pan Bagnat

Serves 2-4

Ingredients

Tuna Salad

Note: The tuna salad is great on its own.

  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 teaspoon kelp granules (try Sea Seasonings)
  • 1 stalk celery, finely diced
  • ⅛ yellow onion (about 2 tablespoons), finely diced
  • 1 clove garlic, minced
  • ½ cup vegan mayonnaise (try Just Mayo, Earth Balance, or Vegenaise)
  • 1 tablespoon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon vegan Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic or red wine vinegar
  • 1 teaspoon mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Sandwich

  • 1 loaf focaccia or baguette
  • 1 large tomato, sliced
  • ½ cup Kalamata or black olives, pitted and cut in half
  • 2 cups red leaf or butter lettuce, torn
  • ½ cup fresh basil, shredded or torn

Instructions

  1. In a large bowl, mash the chickpeas with a potato masher until mostly smooth. Add kelp, celery, onion, and garlic and stir to combine. Stir in the mayonnaise, mustard, lemon juice, and Worcestershire sauce. Add salt and pepper to taste.
  2. Whisk together the vinaigrette ingredients in a small bowl.
  3. To assemble the sandwich, slice the focaccia in half horizontally. Drizzle the vinaigrette on the cut side of each half. Arrange tomato slices on the bottom half and sprinkle with a little salt. Scatter the olives over the tomato layer. Spread a layer of chickpea salad on the top half and finish with the lettuce and basil.
  4. Cover with the top of the focaccia and press down. If eating immediately, place something heavy (like a pot) on top of the sandwich for about five minutes before cutting. If packing or eating later, wrap the entire focaccia tightly with plastic wrap. When ready to serve, unwrap the sandwich and cut crosswise into individual portions.
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Vegan French Tuna Salad Sandwich/Pan Bagnat

Picadillo

Filipino Picadillo

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 12 ounces vegan chorizo (try Tofurky)
  • 1 14-ounce can tomato juice
  • 1 large potato, cut into ¼ inch cubes
  • Salt and pepper to taste
  • 1 cup peas

Instructions

  1. Cook onion in olive oil in large sauté pan over medium heat until translucent.
  2. Add chorizo, tomato juice, potatoes, salt, and pepper.
  3. Simmer over medium-low heat until potatoes are tender, adding a little water if the liquid evaporates too quickly.
  4. Stir in the peas and heat through. Adjust seasoning and serve over steamed rice.
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Sloppy Joes Sandwiches

Serves 4-6

Ingredients

  • 1 ½ cups vegetable broth
  • 1 ½ cups dry textured vegetable protein (TVP)
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cups tomato sauce or puréed tomatoes
  • 2 tablespoons soy sauce or Bragg Liquid Aminos
  • 1 tablespoon mustard
  • 1 tablespoon molasses
  • 2 teaspoons mild chili powder
  • 1 teaspoon salt, or to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • 2 medium green bell peppers, diced

Instructions

  1. Bring the broth to a boil and pour over the TVP.
  2. Meanwhile, heat the olive oil in a large skillet over high heat. Add the onion and sauté until soft and lightly browned, about 8 minutes. Add the soaked TVP to the onions. Cook the TVP for a few minutes.
  3. Stir in all the remaining ingredients except the peppers and turn down heat to medium low. Simmer, stirring often, for about 10 minutes.
  4. Add the peppers and cook for about 5 more minutes. Adjust seasoning to taste and serve warm in burger buns or over bread.
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Sloppy Joes - the thinking man's sloppy joes