Sometimes you just feel like a sandwich. You want to grab something and stick it between two slices of bread and go on your way — especially in the summertime.
There are loads of things to put on vegan sandwiches but all I could think of were the ones I make all the time, and I have already talked about them.
So I went on a hunt on the internet for some rock ’em sock ’em good sandwich ideas.
Trouble is, none of the recipes I was coming across looked like anything I had on hand or would want to have on hand. They just looked odd — the kind of food non vegans point out as a reason they couldn’t hack being a vegan.
Then I stumbled on a website called Vegan Soul Power with an eye catching title called 50 Vegan Sandwiches. As I scanned down the page I was like . . . YES!
I am going to give you a few of them here but go on over now and take a look if you want.
VEGAN SOUL POWER SANDWICH IDEAS
Here’s the first seven:
1. The Hummus Supreme: Hummus + cucumbers + tomatoes + thin sliced red onion + drizzle of pomengranate molasses on multigrain bread
2. The Roasted Wrap: Balsamic Roasted eggplant, zucchini, mushrooms + tomatoes + basil and arugula rolled into a lavash or tortilla
3. The Portobello: Grilled, marinated portobello mushrooms + roasted red peppers + hummus + basil on french bread
4. The Rueben: Tempeh bacon + Vegan Russian dressing + Sauerkraut on toasted sourdough
5. The Poor and Toasty: Herbed Earth balance slathered on a roll and toasted face-down in a nonstick pan until crusty, stuffed with tomatoes and or onions (depending on level of poverty).
6. Italiano: Pesto mixed into a little vegan mayo + tomatoes + olives + roasted eggplant on focacia or ciabatta
7. The Pizza Bagel: Tomato Sauce + Sliced Mushrooms + plenty of nooch (or soy moz) on two bagel halves, broiled.
• See more at Vegan Soul Power »
Peta have some really good vegan recipes on their website. Here’s one I tried recently that I really loved.
FRIED GREEN TOMATOES
Before I provide the recipe here’s an introduction:
— Fried green tomatoes are easy to veganize, and the results are actually better without an egg wash, which many people may think is necessary. With just a cornmeal coating, the result is much crunchier than what you get with extra, unnecessary ingredients. And if you are trying to achieve that perfect, golden, crispy coating, then you might want to listen to this advice from Wikipedia. I’m no Alton Brown, but the Wikipedia folks seem to make a pretty good case:
“The tomatoes are then pan fried in vegetable oil up to a depth slightly shallower than the thickness of the slices. This keeps the tomatoes from floating, allowing gravity to hold the cornmeal to the bottom side. Oil may be drizzled over the top to allow it to firm up also.” —
Anyway, you cook them up and make sandwiches out of them. Ooh la la. Here we go.
3 small green tomatoes
1/2 cup yellow cornmeal
1 tsp. salt
1/4 tsp. ground black pepper
1 tsp. Cajun seasoning
3 Tbsp. canola oil for frying
1. Cut each tomato into 3 thick slices.
2. In a medium bowl, combine the cornmeal, salt, pepper, and Cajun seasoning.
3. Dredge both sides of each tomato slice in the cornmeal mixture.
4. Heat the oil in a large sauté pan and fry the tomato slices over medium-high heat until golden brown on both sides.
5. Set aside on paper towels to drain.
Makes 2 to 4 servings
Thanks everyone. Go Vegan. For Life.