Vegan Sandwich – Secret Menu

Taste of Tuscany

Secret Menu — Wed, 09 Oct 2019 14:00:37 +0000

Taste of Tuscany

Secret Menu Taste of Tuscany Print This

Serves: 4

Rating: 5.0/5

( 1 voted )

Ingredients

FOR ROASTED TOMATOES ———————————
8 Roma tomatoes, quartered and seeded
1 tablespoon olive oil
1 teaspoon dried Italian seasoning blend
3 large cloves garlic, thickly sliced
Generous pinches of salt and pepper
FOR SPREAD ———————————
¼ cup plus 2 tablespoons vegan mayonnaise
Reserved roasted garlic from tomatoes (above)
2 tablespoons minced kalamata olives
2 tablespoons minced green olives
2 teaspoons drained capers
Black pepper, to taste
FOR SANDWICHES ———————————
¼ cup non dairy butter, softened
¾ teaspoon garlic salt
8 slices Italian bread
1 cup baby spinach
1 green bell pepper, cored and cut into thin strips
4 thin slices red onion, separated into rings
Handful fresh basil leaves

Instructions

To make the roasted tomatoes : Preheat the oven to 450°F. Combine all the ingredients on a large rimmed baking sheet. Roast for 15 minutes, or until the tomatoes have a few charred spots. Remove from the oven, let cool, and slip off the tomato skins.
To make the spread: Combine the mayonnaise and the garlic in a small blender. Blend until smooth. Stir in the remaining ingredients.
To assemble the sandwiches : Preheat a panini press fitted with smooth plates on high. Mix the butter and garlic salt together in a small bowl. Spread the outside of the bread slices with the garlic butter. Divide the mayonnaise spread evenly on the inside of the slices. Layer on the spinach, roasted tomatoes, bell pepper, onion, and basil leaves and top with the remaining bread slices, buttered sides out. Grill with the press open for 2 to 3 minutes, or until golden. Turn and cook the other side for 2 to 3 minutes. Cut in half on the diagonal and serve.

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Chazwich

Secret Menu — Wed, 09 Oct 2019 02:00:11 +0000

Chazwich

Secret Menu Chazwich Print This

Serves: 4

Rating: 5.0/5

( 1 voted )

Ingredients

FOR SPICY SPREAD ———————————
6 ounces drained ﬁrm silken tofu
2 tablespoons olive oil
1 tablespoon fresh lime juice
½ teaspoon ﬁne sea salt, to taste
Black pepper, to taste
¼ to ½ teaspoon cayenne pepper, to taste
½ teaspoon onion powder
FOR SANDWICHES ———————————
1 ½ teaspoons olive oil
1 ½ teaspoons apple cider vinegar
Salt and pepper, to taste
5 ounces zucchini (about 1 medium), trimmed and cut lengthwise into -inch slices
Four 4 x 3-inch panini rolls, lightly toasted and rubbed with a garlic clove
8 small heart of romaine lettuce leaves
4 roasted red bell pepper halves, thoroughly drained and lightly squeezed to remove extra moisture
4 marinated artichoke hearts, thoroughly drained and lightly squeezed to remove extra moisture

Instructions

To make the spread: Combine all the ingredients in a food processor and process until smooth, scraping the sides with a rubber spatula as needed. Store in an airtight container in the fridge for up to 1 week.
To assemble the sandwiches : Combine the olive oil, vinegar, salt, and pepper in a medium-size bowl. Brush the zucchini slices with the dressing. Place the zucchini on a hot grill or grill pan and cook for about 4 minutes per side, until grill marks appear and the slices are tender.
Smear a heaping tablespoon spread on each half of the rolls. Divide the zucchini slices equally among the sandwiches, then top each with 2 lettuce leaves, 1 bell pepper half, and 1 artichoke heart. Replace the top halves of the rolls and serve.

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Chow Mein Sandwiches

Secret Menu — Tue, 08 Oct 2019 23:00:55 +0000

Chow Mein Sandwiches

Secret Menu Chow Mein Sandwiches Print This

Serves: 4

Rating: 5.0/5

( 1 voted )

Ingredients

FOR PASTA ———————————
2 packages (4.4 oz) vegan chow mein noodles
1 tablespoon peanut oil
FOR VEGETABLES ———————————
1 tablespoon sesame or peanut oil
4 stalks center yellow part of celery heart, thinly sliced
1 green or red bell pepper, cored and cut into thin strips
½ cup thinly sliced (into half-moons) red onion
4 cloves garlic, minced
1 cup mung bean sprouts
FOR SAUCE ———————————
¾ cup pineapple juice
¼ cup tamari
2 tablespoons apple cider vinegar
¼ cup vegetable broth
1 to 2 teaspoons sriracha, to taste
2 tablespoons cornstarch
Salt, to taste
FOR SANDWICHES ———————————
4 burger buns, cut in half and lightly toasted

Instructions

To make the pasta: Bring 8 cups water to a boil in a large pot, add the nests of pasta, and cook, following the package instructions, until just tender, usually about 4 minutes. Drain well and let cool completely before using. Reserve the pan for making the sauce. Once the pasta is completely cooled, heat the oil in a large skillet over medium heat and divide the cold pasta into 4 individual nests: they will be stiff and uncooperative. Fry the nests as single units until golden brown and crispy, about 10 minutes, ﬂipping once halfway through and watching the heat so the pasta doesn’t burn. Transfer to a wire rack.
To make the vegetables : Return the skillet to the stove, add the oil and heat over medium-high heat. Add the celery, bell pepper, onion, and garlic. Cook for 2 to 3 minutes, until the vegetables are crisp-tender. Stir in the mung bean sprouts and cook for 1 minute longer. Set aside.
To make the sauce : Return the medium-size saucepan to the stove and add the pineapple juice, tamari, vinegar, broth, and sriracha. In a separate small bowl, combine ¼ cup of this mixture with the cornstarch, stirring to dissolve. Set aside. Bring the pineapple juice mixture to a boil, lower the heat to medium-high, and cook for 2 minutes to meld the flavors. Add the cornstarch slurry to thicken the sauce, stirring constantly, and remove from the heat when the sauce is thick, 1 to 2 minutes. Pour the sauce over the vegetables and stir to combine. Season with salt, if needed.
To assemble the sandwiches : Place each pasta nest on the bottom half of each burger bun. Top with a generous amount of the vegetables and sauce. Top with the other half of the bun.

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Pav Bhaji

Secret Menu — Tue, 08 Oct 2019 14:00:40 +0000

Pav Bhaji

Secret Menu Pav Bhaji Print This

Serves: 8

Rating: 5.0/5

( 1 voted )

Ingredients

1 large white potato (10 ounces), diced
2 heaping cups frozen cauliﬂower ﬂorets
2 tablespoons olive oil
1⁄3 cup chopped red onion
1 small hot green pepper, seeded and minced
1 red bell pepper, cored and diced
2 cloves garlic, pressed
1 to 1½ teaspoons grated fresh ginger, to taste
¼ teaspoon turmeric
1 tablespoon pav bhaji masala
1 cup crushed tomatoes
½ cup cooked petite green peas
Salt, to taste
Non Dairy butter, for rolls
8 large soft rolls, cut in half and lightly toasted
½ cup chopped fresh cilantro

Instructions

Place the potato and cauliflower florets in a large pot and cover with water. Bring to a boil over high heat and cook until tender, 10 to 15 minutes, then drain. Mash and set aside.
Heat the oil in a large skillet over medium-high heat, add the onion, green pepper, and bell pepper and cook until tender, about 5 minutes. Add the garlic, ginger, turmeric, and masala and cook for 1 minute longer. Add the tomatoes, peas, and salt to taste. Add the mashed potato and florets, stir well, cover with a lid, and simmer on low heat for 15 minutes, stirring occasionally. The mixture should be very thick but not dry, so if it gets dry before the cooking is done, add a little water or vegetable broth to moisten it just a bit.
To assemble the sandwiches, lightly butter both halves of the rolls. Scoop ½ cup pav bhaji on the bottom half. Sprinkle with 1 tablespoon chopped cilantro. Replace the top, or leave open-faced, and serve immediately.

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Out of Tuna Sandwiches

Secret Menu — Tue, 08 Oct 2019 02:00:52 +0000

Out of Tuna Sandwiches

Secret Menu Out of Tuna Sandwiches Print This

Serves: 3

Rating: 5.0/5

( 1 voted )

Ingredients

FOR CHICKPEA TUNA ———————————
1 can (15 ounces) chickpeas, drained and rinsed
½ cup miso dressing (see recipe)
2 teaspoons fresh lemon juice
½ teaspoon minced capers
1 teaspoon Dijon mustard
1 teaspoon minced shallot
½ teaspoon kelp powder
1⁄8 teaspoon dried dill weed
Salt and pepper, to taste
FOR DRESSING ———————————
Salt and pepper, to taste
1 small clove garlic, pressed
2 teaspoons fresh lemon juice
2 teaspoons white balsamic vinegar
½ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 teaspoons minced shallot
1 teaspoon capers, drained and chopped
½ teaspoon vegan Worcestershire sauce
FOR SANDWICHES ———————————
3 soft bread rolls, cut in half, or 6 slices sandwich bread, lightly toasted
18 small yellow leaves from heart of romaine
6 thin slices tomato
6 ounces green beans, cooked until crisp-tender
12 olives of choice, for serving

Instructions

To make the chickpea tuna: Pulse the chickpeas in a food processor a few times, not to purée, but just not to have all the beans left whole. Transfer to a large bowl and add the remaining ingredients. Stir to combine. Cover with plastic wrap and refrigerate for about 2 hours.
To make the dressing : Combine all the ingredients in a small bowl and whisk thoroughly. Whisk again just before using.
To assemble the sandwiches : Place ½ cup chickpea tuna on the bottom of each roll. Top with 6 lettuce leaves and 2 tomato slices. Combine the green beans with the (freshly whisked) dressing. Place 2 ounces (a little under ½ cup), of beans on top of the tomato slices. Replace the top of the roll and serve immediately alongside 4 olives (or more, if desired) per serving.

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Carnitas Sandwiches

Secret Menu — Mon, 07 Oct 2019 23:00:56 +0000

Carnitas Sandwiches

Secret Menu Carnitas Sandwiches Print This

Serves: 4

Rating: 5.0/5

( 1 voted )

Ingredients

FOR CARNITAS ———————————
2 cans (20 ounces) jackfruit in brine or water (not syrup)
½ cup fresh orange juice
2 tablespoons onion powder
6 cloves garlic, minced, divided
3 tablespoons fresh lime juice, divided
¼ cup plus 2 tablespoons tamari, divided
1 tablespoon hot sauce
1 tablespoon dried cilantro
1 teaspoon ground cumin
1 tablespoon brown rice syrup
2 tablespoons olive oil
¼ cup minced shallot
FOR CHILI CRÈME ———————————
6 ounces drained ﬁrm silken tofu
2 tablespoons olive oil
1 tablespoon fresh lime juice
½ teaspoon ﬁne sea salt, to taste
1 teaspoon chili powder, to taste
½ teaspoon onion powder
1 tablespoon chopped fresh cilantro
FOR SANDWICHES ———————————
¾ cup guacamole
4 sub sandwich rolls, 6 inches long, lightly toasted, or 4 individual baguettes, some of the inside removed, if needed

Instructions

To make the carnitas: Rinse, drain, and roughly shred the jackfruit. Combine the jackfruit, orange juice, onion powder, 4 cloves of the garlic, 1 tablespoon (15 ml) of the lime juice, ¼ cup of the tamari, hot sauce, cilantro, cumin, and syrup in a large pot. Add enough water to reach about ¾ inch above the jackfruit. Cover and bring to a boil over high heat. Lower the heat and simmer for 1 hour, stirring occasionally. The jackfruit should still be fully immersed in liquid after the hour; stop simmering sooner if the liquid evaporates before. Do not drain. Let cool, cover, and chill the jackfruit in the liquid overnight, up to 24 hours. When ready to cook, drain the jackfruit. Heat the oil in a large skillet over medium-high heat. Add the jackfruit, the remaining 2 cloves garlic, and the shallot. Cook for 10 minutes, or until the jackfruit starts to brown. Stir occasionally. Add the remaining 2 tablespoons lime juice and remaining 2 tablespoons tamari, and cook for 5 minutes longer. Set aside.
To make the crème: Combine all the ingredients in a food processor and process until smooth, scraping the sides with a rubber spatula as needed. Store in an airtight container in the fridge for up to 1 week.
To assemble the sandwiches : Spread 3 tablespoons guacamole on one half of each roll. Spread 2 generous tablespoons chili crème on the other side of each roll. Pile ½ cup packed, warm jackfruit on top, or enough to fit the size of the roll without spilling over. Cut in half, for less mess, and serve immediately.

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The Party Monster

Secret Menu — Mon, 07 Oct 2019 18:30:14 +0000

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Double-Decker Deluxe

Secret Menu — Mon, 07 Oct 2019 02:00:09 +0000

Double-Decker Deluxe

Secret Menu Double-Decker Deluxe Print This

Serves: 4

Rating: 5.0/5

( 1 voted )

Ingredients

FOR SAUCE ———————————
¼ cup cashews, soaked in water for 1 hour, then rinsed and drained
3 tablespoons vegetable broth
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon harissa, to taste
¼ teaspoon agave nectar
Generous pinch of black pepper
2 teaspoons minced fresh parsley
FOR SEITAN ———————————
¼ cup vegetable broth
3 tablespoons brewed coffee
1 clove garlic, minced
¼ teaspoon ﬁne sea salt
12 ounces Moo-Free Seitan (see recipe), thinly sliced
2 teaspoons olive oil
FOR SANDWICHES ———————————
¼ cup non dairy butter, softened
12 slices sandwich bread
2 tablespoons minced pepperoncinis, patted dry
1 green bell pepper, cored and cut into strips 2 thin slices
red onion, cut into half-moons, rings separated
2 teaspoons Dijon mustard
Lettuce leaves
1 tomato, thinly sliced
2 dill pickles, thinly sliced and patted dry

Instructions

To make the sauce : Combine the cashews, broth, vinegar, lemon juice, shallot, harissa, agave, and black pepper in a blender. Blend until smooth. Stir in the parsley. Refrigerate in an airtight container until ready to use.
To make the seitan: Combine the broth, coffee, garlic, and salt, in an 8 x 12-inch pan. Add the seitan and toss to coat. Let marinate in the refrigerator for 1 hour or longer. Heat the oil in a large skillet over medium heat. Drain the seitan, reserving the marinade, and add to the skillet. Cook until lightly browned, about 5 minutes, scraping up any stuck bits. Add the marinade and cook for 5 minutes, or until the liquid has been absorbed.
To assemble the sandwiches : Preheat a panini press on high. Butter one side of all the bread slices. Grill 4 slices of bread in the closed press until golden, 4 minutes. Transfer to a cooling rack (this will be for the cold portion). On the unbuttered side of each of 4 other slices, spread 1 tablespoon sauce. Divide the seitan evenly among them, topping with pepperoncinis, bell pepper, and onion. Spread the remaining sauce evenly on the unbuttered side of the 4 remaining slices. Place the sandwiches buttered sides out on the panini press. Close and grill until golden, 4 minutes. To prepare the cold layer, spread mustard on the unbuttered sides of the first grilled bread. Layer with lettuce, tomato, and pickles. When the grilled layer is done, carefully remove from the press and place on top of the cold layer. Turn the sandwich over, so the cold part is on the top, slice, and serve.

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Meat(less)ball Subs

Secret Menu — Sun, 06 Oct 2019 18:30:34 +0000

Meat(less)ball Subs

Secret Menu Meat(less)ball Subs Print This

Serves: 4

Rating: 5.0/5

( 1 voted )

Ingredients

FOR MEATLESS BALLS ———————————
2⁄3 cup boiling water
¾ cup texturized vegetable protein
½ cup minced onion
3 cloves garlic, minced
1½ teaspoons Italian seasoning blend
½ teaspoon dried parsley
¼ teaspoon red pepper ﬂakes, to taste
2 tablespoons tomato paste
1 teaspoon vegan Worcestershire sauce
1 cup vital wheat gluten, or more if needed
2 tablespoons olive oil
1 cup vegetable broth
¼ cup dry red wine (optional)
FOR SANDWICHES ———————————
2 tablespoons olive oil, divided
1 medium-size onion, cut into thin half-moons
1 green bell pepper, cored and cut into strips
4 sub rolls, wedges cut out of tops, some of the bread removed, and toasted
1 1⁄3 cups favorite marinara, warmed

Instructions

To make the meatless balls : In a small bowl, combine the water and texturized vegetable protein. Place the onion, garlic, seasoning blend, parsley, red pepper flakes, tomato paste, and Worcestershire sauce in a food processor and pulse until combined. Add the texturized vegetable protein, any unabsorbed water, and the vital wheat gluten. Pulse until thoroughly combined and the mixture can be formed into balls. If it is too sticky, add 1 tablespoon vital wheat gluten and mix again. Roll about a rounded tablespoon of the mixture into a tightly compressed ball. Repeat to form 16 to 20 balls.
Preheat the oven to 300°F. Heat the oil in a large oven-safe skillet over medium-high heat. Brown the balls, about 5 minutes. Turn gently to brown all sides. Remove from the heat. Add the broth and wine to the skillet and cover tightly with foil. Bake for 20 minutes. Remove from the oven and carefully turn the balls over. Recover tightly with foil and bake for 20 more minutes. Remove the foil and bake uncovered for 10 minutes, or until the liquid has been absorbed. Chill before using.
To assemble the sandwiches : Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook for 2 minutes. Add the bell pepper and cook for 3 minutes; the vegetables should remain crisp. Transfer to a plate. Add the remaining oil and the balls. Cook, turning gently, for 5 minutes, or until heated through. Divide the vegetables evenly among the rolls and add 4 or 5 balls each. Top each with ⅓ cup marinara. Serve.

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Unfishwich

Secret Menu — Sat, 05 Oct 2019 23:00:40 +0000

Unfishwich

Secret Menu Unfishwich Print This

Serves: 3

Rating: 5.0/5

( 1 voted )

Ingredients

FOR TARTAR SAUCE ———————————
½ cup miso dressing (see recipe)
1 to 2 teaspoons fresh lemon juice, to taste
½ teaspoon minced capers
1 teaspoon Dijon mustard
1 teaspoon minced shallot
Few drops hot sauce
FOR FISH STICKS ———————————
8 ounces tempeh
2 tablespoons plus 2 teaspoons fresh lemon juice, divided
1⁄3 cup plus ¼ cup unsweetened plain non dairy milk, divided
1 teaspoon kelp powder
1 teaspoon onion powder
2 cloves garlic, pressed
1 teaspoon paprika
½ teaspoon ﬁne sea salt, plus a pinch
½ teaspoon dried dill weed
1⁄3 cup arrowroot powder
1 tablespoon Old Bay seasoning, divided
¾ cup bread crumbs
Nonstick cooking spray
3 tablespoons non dairy butter, melted
¼ teaspoon cayenne pepper, to taste
FOR SANDWICHES ———————————
3 sub sandwich rolls, 6 inches long
¾ cup thinly sliced cucumber
2 small tomatoes, thinly sliced

Instructions

To make the tartar sauce: Combine all the ingredients in a medium bowl. Store in an airtight container in the fridge until ready to use.
To make the fish sticks: Cut the tempeh widthwise into 9 sticks. Combine 2 tablespoons lemon juice, ⅓ cup milk, kelp powder, onion powder, garlic, paprika, ½ teaspoon salt, and dill weed in a shallow dish. Add the tempeh sticks and let marinate for 1 hour in the fridge. Line a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 375°F. Combine the arrowroot powder with 2 teaspoons Old Bay seasoning in a shallow plate; place the bread crumbs in another plate. Remove the sticks from the marinade, and thin out the marinade by adding remaining 1/4 cup milk. Dip the sticks into the arrowroot, shaking off any excess. Dip the sticks into the marinade, shaking off any excess, and then coat with the bread crumbs. Place on prepared baking sheet. Lightly coat all sides with cooking spray. Bake for 10 minutes. Combine the butter, 2 teaspoons lemon juice, cayenne pepper, 1 teaspoon Old Bay seasoning, and a pinch of salt in a small bowl.
To assemble the sandwiches: Cut the rolls in half lengthwise and lightly toast them. Spread 2 tablespoons tartar sauce on each side of the roll. Divide the sliced cucumber and tomatoes among the sandwiches, add 3 sticks to each sandwich, and serve immediately.

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