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Posts Tagged ‘vegan sandwiches’

As far as the fake meat debate goes, I’m skeptical. The long list of suspicious ingredients in the super-processed wannabes makes me nervous.  So, you’re not going to find any ‘facon’ in this BLT!  It’s made with beets, which, when fried, take on a crispy/chewy balance that resembles bacon in a non-creepy fashion.

The curly fries, another superb product of the ‘Spirooli’ (the potato can be sliced if you don’t have a Spirooli), together with the BLT, make a casual and satisfying comfort meal that would rival your favourite café anyday!

Ingredients for two sandwiches:

1 large red beet

4 leaves of green leaf lettuce

4 slices of your favorite bread

1 large roma tomato, sliced

2 tbsp Vegenaise

4 tbsp Dijon mustard

2 tbsp fresh dill, chopped

1-2 potatoes

fresh cracked salt and pepper

Method:

Using a potato peeler, peel slices of beet the length of bacon strips and fry them in oil at medium heat with salt and pepper, turning often until slightly crispy on the outside.  In a separate small bowl, combine Veganaise, mustard and dill, and stir together.  Spread an ample amount of mustard sauce on both slices of bread (I warmed the bread first), and add the beet, lettuce and tomato.

Fry potatoes in oil for about 10-12 minutes at medium-high heat until desired crispiness is obtained.

Serve with sauce on the side for dipping, and your favorite vegan beer for that authentic comfort-food, warm belly feel.

~The Vegan Project

 

 

 

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While eating fake ‘meat’ is not something I like to do often because it is highly processed and full of sodium, once in a while it provides a really convenient dose of protein and tastes dang good.

There’s also the ongoing debate as to whether a person that doesn’t eat meat should be eating or condoning mock versions.  I, Bridget, don’t have a problem with it at all.  In fact, I’m not even really against eating meat.  My vegan stance is more of a rebellion against my society’s means of food production, a quest for optimum health and trying to minimize my carbon footprint.  I realize that I may have opened the floodgates on this one and to that I say…yippee! I really want you guys to let us know how you feel about the great ‘meat’ debate.  And if you’re for it, try this sandwich. 😉

Veggie Ham Baguette:

1 demi baguette of your choice

3 slices of veggie ham cut into strips

Half an avocado

A generous smear of Vegenaise

Dijon mustard

A few shakes of Trader Joe’s 21 Salute spice mix

Enjoy!

~The Vegan Project

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The lovely and talented ladies at Vegan Mischief contacted us the other day to share this delicious looking sandwich with us.  The founders, Kaylie and Malloreigh, are a wealth of vegan knowledge, creative food ideas and they go on the road!  They offer recipe development, personal chef, and in-home dinner party services.  We are looking forward to having them cook a meal for us in the near future…wanna come?

And now without further adieu, another masterpiece between two slices…

TOFU “CHICKEN” SALAD

1/2 block firm tofu, pressed, and cut into li’l cubes

1 tbsp extra virgin olive oil

1 tbsp mustard (go for the dijon)

1 tbsp total chicken spices – try marjoram, sage, rosemary – I like dill

Salt & Pepper

Toss your tofu cubes in the rest of the ingredients listed. Now that the tofu is marinating, preheat your oven to 250 F.

Spread your tofu out on a baking pan (make sure nothing’s piled up or touching) and bake 10 minutes. Take it out, toss it, put it back in for another 7 minutes. Repeat this process once more. You’re trying to get a golden finish on most edges of the tofu.

You could probably also fry it if you wanted to save time but I bake it.

In a small bowl, combine:

1/4 cup vegan mayonnaise (I prefer Vegenaise – in a pinch, use silken tofu)

1 stick celery, chopped

1 – 2 dill pickles, diced

1 – 2 tbsp capers (optional)

1 tbsp dill pickle juice or caper juice from the jar

1 – 2 cloves garlic, pressed or minced

Salt & pepper

Add the tofu to this mixture and toss it together. Let it sit, covered, in the fridge until you’re ready to use it.

Thanks Vegan Mischief!

~The Vegan Project

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We here at The Vegan Project believe in sandwiches.  We love the individuality that can be expressed through this seemingly simple medium.  To be perfectly honest, I don’t think I’ve ever made a bad sandwich. Nope.  Here is my latest creation and first addition to our sandwich series, ‘Between Two Slices’.

2 slices of Silver Hills sprouted grain bread

1 fat slice of smoked tofu

1/2 an avocado

veganaise

dijon mustard

5 smashed black olives

lettuce

Frank’s Red Hot

black pepper

Pan fry the smoked tofu on both sides till crispy, but still soft in the centre.  Spread veganaise on one side and place smashed olives on top.  Spread the avocado on the other side and some dijon mustard.  Lettuce on top of mustard, tofu on top of lettuce, shake on that Frank’s and sprinkle with pepper.  Smack the two sides together for a dose of magic, ‘Between two Slices’.

Share a sandwich with us.  Email your latest creation to meetus@theveganproject.ca along with a photo and we’ll pay homage to its greatness.

~The Vegan Project

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