The Moistmaker

 

Ingredients
3 slices of sturdy bread
leftover mashed potatoes
leftover stuffing
leftover vegan turkey
leftover gravy
leftover cranberry sauce

Instructions
Toast 2 slices of bread on one side each.
Warm the leftover ingredients. Spread toasted side of one slice of bread with potatoes. Top with stuffing.
Dip unroasted bread in gravy and place on stuffing.
Place turkey on top of gravy soaked bread. Spread cranberry sauce on toasted side of remaining slice of bread and place it on the turkey slices.
Enjoy!

Sandy's Scot Burger

 

Ingredients
1-1/4 cup Vegenaise
2/3 cup + 1/4 cup sweet relish
4 tablespoons sweetener
1/3 cup dried onion chips
1 tablespoon mustard

Instructions
Mix well and chill for 2 hours.
On a toasted bun put your burger patty, shredded cabbage, and a spoon full of Sandy's burger sauce.
Enjoy!

Currywurst

 

Ingredients
1 to 2 plant based hot dogs
1 to 2 hot dog buns
1 small onion
1 tablespoon tomato paste
1 tablespoon curry powder
1 teaspoon ground cumin
2 tablespoons water or vegetable broth
1/2 cup ketchup
1 teaspoon paprika
a dash of vegan Worcestershire sauce or Henderson's re!ish
cayenne pepper to taste
salt and pepper to taste

Instructions
Fry onions in whichever oil, then remove them for later to have with the "wurst". Add a small dollop of tomato puree to the same oniony pan and fry it. Add 1 tbspn curry powder, and 1 tspn ground cumin. Add a little water to loosen the fried tomato puree. Add about 1/2 cup ketchup - or let's say, 1/4 of a standard bottle - and stir well. Add 1 tspn paprika, or, if you like it hot, use cayenne pepper, which is what I do cos I like it hot. check seasoning for salt/sweet, though it should be salty/sweet enough from the ketchup. if it's too thick, add a little more water, and keep stirring on low heat. Should be about the same consistency as ketchup. You can add a dash of worcester sauce too. then you're supposed to cut the hot dog into segments and spoon the sauce over it, but I prefer to keep it whole and have it in a hot dog roll with fried onions. any leftover sauce can go in the freezer in a little pot for next time.
Enjoy!

The Mississippi Slugburger

 

Ingredients
3 slices potato bread
1/2 pound Beyond Beef or Impossible Burger
kosher salt to taste
freshly ground black pepper to taste
a pinch garlic powder
a pinch onion powder
1 cup vegetable oil for frying, or as needed
2 hamburger buns, split
prepared yellow mustard
dill pickle slices
a pinch chili powder, or to taste
a pinch cayenne pepper, or to taste

Instructions
Preheat the oven to 175°F. Line a baking sheet with parchment paper.
Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.  
Place plant based beef, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
Dampen your fingers with water and form mixture into hamburger patties.
Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.  

Deli Sammich

 

Ingredients
sourdough roll
Vegenaise
yellow mustard
Violife Cheddar, Smoked Gouda, and Smoked Provolone
tomatoes
red onions
dill pickles
pepperoncini
lettuce

Instructions
Put it together however you like. I usually blot my sliced tomatoes, sliced dill pickles, and de-stemmed pepperoncini so there won't be so much juice running down my arm.
Enjoy!

Philly Cheese Steak

 

Ingredients
6 hoagie rolls
1 lb plant based beef strips
8 oz Provolone Whiz
1 large onion, sliced thin
2 teaspoons olive oil
salt and pepper, to taste

Instructions
Sauté onion olive oil until tender and slightly browned.
Add vegan beef to pan.
Cook until beef is heated thoroughly and while chopping it into smaller pieces with a firm spatula. Mix well.
Season with salt and pepper to taste.
Preheat oven to 350°F.
Cut one side, lengthwise and both sides widthwise of each bun to make open-face type opening.
Stuff each bun with meat mixture. Drizzle with melted cheese sauce.
Close rolls shut and wrap in tin foil.
Place in preheated oven on cookie sheet for 5 minutes or until heated through.
Reduce heat to low until ready to serve.
Enjoy!

Shrimp Po' Boy

 

Ingredients
1 pound plant based shrimp
3/4 cup fine cornmeal
3/4 cup all-purpose flour
1 tablespoon Cajun seasoning
1 teaspoon salt
the vegan eqivalent of 2 eggs, beaten*
Peanut oil for frying
1/2 head iceberg lettuce, shredded
2 to 3 tomatoes, sliced about 1/4 inch thick
4 small French sandwich rolls

Remoulade
1/4 cup mustard, preferably Creole mustard
1 1/4 cups mayonnaise
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (such as Crystal or Tabasco)
1 large clove garlic, minced and smashed
1 tablespoon sweet paprika
1 to 2 teaspoons Cajun seasoning

Instructions
If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.
Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.
Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.
Serve at once with hot sauce and a beer.
Enjoy!

*You can use any egg replacer. Bob's Red Mill egg replacer, Ener-G, garbanzo bean flour and water, VeganEgg, Just Egg, ground flax seeds and water. Even a flour and water slurry will work. Just make it thick like beaten egg.

Fatty Melt

 

Ingredients
4 oz plant based ground beef
pinch of garlic powder
pinch of onion powder
pinch of black pepper
1/2 teaspoon vegan Worcestershire sauce
4 tablespoons Churn Style Butter
4 slices bread
6 slices vegan cheese

Instructions
Place beef in a bowl and add garlic powder, onion powder, black pepper, Worcestershire sauce, and salt, if using, and mix well.
Form into a square patty about 1/4 inch thick, rolling it flat between two layers of parchment paper. Trim patty to the same size as your bread.
In a skillet over medium heat, melt one tablespoon of butter. Layer two slices of cheese on one slice of bread and cover with a second slice. Repeat.
Place cheese sandwiches in hot skillet and cover.
When the sandwiches are golden brown, flip, add more butter as needed, and toast the other side. Remove sandwiches and set aside.
In the same skillet, add more butter, and when it is melted, place the patty in the lan, using parchment paper to aid in placement. Cook over medium heat til done on one side. Flip the patty, place one slice of cheese on top, and cover pan. Cook til patty is done and cheese is melted.
Flip again and place the last slice of cheese on the uncheesed side of the patty. Cover lan and cook til cheese is melted.
Carefully remove the patty, getting as much melted cheese from the bottom of the patty as you can, and place it on top of one of the grilled cheese sandwiches. Place second grilled cheese sandwich on top.
Enjoy!

Tip for slicing sandwiches: using a good bread knife with a serrated blade, saw gently across and through the sandwich. Let the knife do the work while you stabilize the sandwich with your other hand. Don't press hard, and don't cut straight down or you will smash the sandwich.

Muffuletta

 

Ingredients
Olive Salad
1 cup Giardiniera (Italian picked vegetables), drained
1 cup mixed olives , Kalamata, and green
1 shallot , peeled and quartered
1 large garlic clove , peeled
1/44 cup Italian parsley leaves
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon brined capers , drained

Sandwich
8 to 9 inch round boule (focaccia, ciabatta, or muffuletta bread)
1/4 pound vegan salami, thinly sliced
1/4 pound vegan Bologna, thinly sliced
1/4 pound vegan ham, thinly sliced
1/4 pound vegan Provolone , thinly sliced
1/4 pound vegan Mozzarella , thinly sliced

Instructions
Make the Salad
Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)

Assemble the Sandwich
Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced vegan meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.

Caramelized Onion Grilled Cheese Sandwiches With Miso Mustard Butter

Ingredients

1 tablespoon extra-virgin olive oil
1 large yellow onion (1 pound), thinly sliced
1/8 teaspoon kosher salt
1 tablespoon rice vinegar, preferably unseasoned
3 tablespoons plant butter, at room temperature, divided
2 teaspoons white or dark miso paste
1 tablespoon whole-grain mustard
4 slices good-quality sandwich bread
4 ounces vegan shredded cheese, such as Violife  or Follow Your Heart
Cornichons (a.k.a. gherkins), for serving (optional)

Instructions

In a large skillet over medium-high heat, heat the oil until shimmering. Add the onion and salt and cook, stirring often, until the onions start to soften and brown, 5 to 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deeply browned and sticky, 30 to 45 minutes. Stir in the vinegar. Transfer the onions to a small bowl.

In a small bowl, mix 1 tablespoon butter with the miso paste and mustard. Spread one side of each bread slice with the miso butter. Spread the other sides with the remaining 2 tablespoons butter.

Return the skillet to medium-low heat. Place two of the bread slices, plain-buttered-side down, in the skillet. Divide the cheese and onions evenly between them and top with the other bread slices, plain-buttered-side up. (You want the miso butter on the inside of the sandwiches.) Cook until the bread is golden brown, 5 to 7 minutes. (Resist the urge to press the sandwich with a spatula.) Flip the sandwiches over and cook on the other side until the bread is golden brown and the cheese is melted, 5 to 7 minutes. Transfer to plates and serve with cornichons, if desired.

Enjoy!

Tuna Melt

Ingredients

Tuna salad:

1/2 cup vegan tuna

1/3 cup vegan mayonnaise

1/4 cup chopped celery

2 tbsp dill pickle relish

2 tsp wakame oil

1 tsp mustard

1 tsp white wine vinegar

1/2 tsp lemon pepper

a pinch of salt

Melt:

tuna salad

slices of sourdough bread

fresh basil leaves

marinated artichoke hearts

vegan Mozzarella cheese

fresh tomatoes

Instructions

For the salad, chop the celery. Add all ingredients to a bowl and mix til combined. Taste for seasoning, and allow to sit overnight to let the flavor develop.

For the melt, preheat the oven to 350°F.

In a baking dish, place the sliced bread. Top with a layer of cheese, basil leaves, artichoke hearts, tuna salad, tomatoes, and more cheese.

Bake at 359°F for 13 minutes.

Enjoy!

Enjoy!

Tuna Salad Sandwich

 Ingredients

4 slices bread

1/2 cup vegan tuna

1/3 cup vegan mayonnaise

1/4 cup chopped celery

2 tbsp dill pickle relish

1/2 tsp lemon pepper

Instructions

Chop celery. Add all ingredients but the bread to a bowl and mix til combined. Taste for seasoning, then spread between the slices of bread. Makes two sandwiches.

Enjoy!