Category Archives: Burgers and Sandwiches

Fiona’s Fabulous Turkey, Bacon and Avocado Club Sandwich

best club sandwichWhat better way to celebrate Meatless Monday and all of our wonderful turkey friends than with a super simple, delicious Vegan Club Sandwich? Inspired by Fiona the Turkey who I had the pleasure of meeting on my recent visit to Peace Ridge Farm Sanctuary , this sandwich is stacked and packed with so much traditional flavor I guarantee you’ll never miss the turkey, bacon and cheese!

Fiona at peaceridgesanctuary
Fiona

 

 

 

Makes three triple deckers

1-2 tablespoon of oil, olive or vegetable

9 slices whole grain bread, lightly toasted

1 package (15 slices) Deli Style Tofurky Oven Roasted Turkey

1 package (14 slices) Litelife Smart Bacon or tempeh bacon

2 vine ripened organic tomatoes, sliced

2 avocados, sliced

8 leaves organic green lettuce leaves, washed and dried

¼ red onion sliced into thin rings (optional)

¼ cup vegan mayo (or sandwich dressing of choice)

3 teaspoons Dijon mustard

 

Heat a skillet on medium. Add the oil and spread evenly into the pan. Use a little more as necessary. Next add the bacon and fry on both sides until lightly crisped. Drain on paper and set aside. Begin assembling the sandwiches. Lay out three columns of three slices of bread. Spread mayo on the first and last slices. Spread mustard on the center slice. On the bottom slices begin with a layer of lettuce followed by the tomato and onion. Cover those with the center slices of bread. Layer on your turkey, then your bacon and finish with the avocado. Season if desired with a little fresh ground black pepper. Top with the last slice and cut in half or cut into the traditional diagonal quarters.

 

Note# Want a great sandwich fast? Sometimes store bought prepared quality ingredients are the way to go, especially when time is of the essence! Shop wisely for packaged goods that have ingredients in them you can read! For these sandwiches, the overall cost of the turkey, bacon, tomato and avocado is about $11.00, or roughly $3.60 per serving. Generous, healthy , delicious and VEGAN!

Grilled Portobello Burger with Citrus Slaw

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

Grilled Portobello Burger with Citrus SlawServes 4                        Time: 20 minutes

 

Portobello mushrooms size and steak-like texture make them a fantastic meatless option for grilling. A cast iron grill pan gives you the option of grilling year round.

 

Preheat your grill (or grill pan) to 425-450 degrees.

 

 For the Dressing

1/4 cup fresh lime juice

2 teaspoons salt

2 tablespoons grated ginger

2 teaspoons agave syrup

 

1. Place all ingredients in a covered jar and shake well until the dressing is emulsified.

 

For the Salad

2 cups green cabbage, sliced very thinly

1 cup shredded carrot

1/2 small red onion, sliced thinly

2 tablespoons dried unsweetened coconut

1/2 cup chopped fresh cilantro

1 jalapeño pepper, diced (optional)

 

1. Place all ingredients into a medium sized bowl. Dress lightly and toss the salad well to coat the vegetables with the dressing.

 

For the Mushrooms

2 tablespoons soy sauce or tamari

2 tablespoons vegetarian Worcestershire sauce

4 good-sized Portobello mushrooms, stems and gills removed, rinsed, and dried well

Vegetable or olive oil for brushing

 

1. Blend the soy and Worcestershire sauces in a shallow bowl.

2. Brush the mushroom caps with a little oil and place oiled side down on your hot grill. Cover and cook for 5 to 7 minutes until mushrooms begin to flatten and brown.

3. Using tongs, pick up, dip/press the hot mushroom caps into the sauce mixture, then return to the grill and continue grilling for another 3 to 4 minutes.

Delicious served on a toasted whole grain bun, spread vegan mayonnaise, top with tomato slice, grilled mushroom, and a layer of slaw. Enjoy!

Tempeh Avocado Reuben Sandwich

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more.

Terrys RuebenMakes 4 sandwiches                                                        Time: 30 minutes

This is the new vegan sandwich classic, simplified and speedy, made naturally buttery with a healthy slab of ripe avocado. Using good quality sauerkraut is key! Put down that can of flavorless ‘kraut and look for chilled, fresh sauerkraut sold in jar or bags.

8 ounces tempeh

3 tablespoons tamari

1 tablespoon apple cider vinegar

1 tablespoon dijon mustard

1 tablespoon maple syrup

½ teaspoon liquid smoke

A splash water

Olive oil or olive oil spray for grilling

 

Lazy Reuben Sauce

½ cup vegan mayonnaise

3 tablespoons all natural ketchup

1 dill pickle, minced

 

Sandwich fixins’

1 ripe avocado, sliced thin

1 cup good quality sauerkraut, drained

Good quality whole grain bread

 

  1. Slice tempeh in half lengthwise, then slice both halves in half: you’ll now have 4 roughly square tempeh cutlets. Preheat a large cast iron skillet over medium heat.

 

2. In small bowl whisk together tamari, apple cider vinegar, mustard, maple syrup, and liquid smoke. Generously oil the skillet, add the tempeh in one layer (or fry only 2 cutlets if they all don’t fit at once), and fry on each side for about 2 minutes or until lightly browned.

 

3. After the tempeh has been browned on both sides, pour on the marinade. Fry on both sides for about 2 minutes; after you’ve flipped the tempeh once, add a splash of water (about 2 tablespoons) to the pan to keep the tempeh from drying out too much.

 

4. While tempeh is frying, whisk together the lazy reuben sauce. Drain and squeeze the sauerkraut to remove as much liquid as possible. Peel and slice avocado.

 

5. Transfer tempeh to a dish. Brush each side of the bread with olive oil, slap on the grill, and brown each side until crisp and hot. Assemble each sandwich with grilled bread, a slather of sauce, a heap of sauerkraut, a slice of tempeh, and avocado. If you need something green, add a handful of arugula or baby spinach leaves. Eat immediately!

 

Smoky Hazelnut and Black Bean Burgers

by Toni Fiore, the author of the Totally Vegetarian cookbook

Black Bean BurgersServes 4-6                     40 minutes

3 to 4 slices whole grain bread lightly toasted and coarsely processed (use oats for GF)
1 cup hazelnuts, finely chopped and toasted
12 ounces crimini or baby bella mushrooms, coarsely chopped
4 to 6 tablespoons refined coconut or olive oil
1 medium onion, diced
15 ounce can of low sodium black beans, drained and rinsed
1 chipotle pepper in adobe sauce or 1 tablespoon of chipotle sauce
1 teaspoon liquid smoke
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 to 1 cup chopped fresh cilantro
2 to 3 tablespoon water
2 teaspoons salt

Toast the bread and using a processor, chop into coarse bits. Place into a large bowl. Pulse hazelnuts in the food processor until coarsely chopped but not ground into a paste.

Heat a skillet on medium. Add the chopped nuts to the heated pan and carefully toast them, stirring or shaking frequently until fragrant, about 4 minutes. Drop the nuts into the large bowl of crumbs and set aside.

Re-heat the skillet on medium and add 2 tablespoons of the oil. As soon as the oil is warmed add the onions and sauté for five minutes or until the onions are soft and glassy. Add the mushrooms and continue sautéing until the mushrooms brown, about 5-7 minutes. Quickly pulse the cooked mushrooms and onions in the processor. Then add the drained beans, cilantro and all seasonings. Quickly pulse making sure to retain some texture.

Combine the vegetable-bean mixture with the nuts and breadcrumbs. Add water and, using your hands, mix until you’re able to form the mixture into 4 patties. Be careful not to make them too thin – you want a hearty thick pattie.

Re-heat your pan on medium, add 2 tablespoons of your remaining oil. Place burgers into the hot oiled pan and cook until golden brown – for best results these burgers should be cooked slowly, so don’t hesitate to lower the heat if needed. Prepare buns with your favorite burger toppings, or serve on a bed of lettuce. Enjoy!

Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook

Quintessential Tempeh recipes

Serves 4-6   Cooking time 40 minutes

Ingredients
2 to 4 tablespoons refined coconut oil
1 large yellow onion, diced
1 green pepper, diced
1 yellow pepper, diced
2 packages tempeh any style, crumbled
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin (ground)
1 teaspoon coriander
28 ounce can chopped tomatoes, with juice
½ cup ketchup
1 tablespoon vegan Worcestershire sauce
1 cup of water
Hot sauce (optional)
Salt and pepper, to taste

Instructions

In a large pot, heat the oil over medium heat. Add the onions and peppers and sauté about 5 minutes, until tender. Add the crumbled tempeh and continue to sauté, stirring often until the tempeh is a deep golden brown. Next add the seasonings and continue cooking for another 5 to 7 minutes. Add a little water if the mixture becomes too dry. Next add the tomatoes, ketchup, Worcestershire sauce and water, stir well, lower the heat, and cook an additional 10 minutes. Taste for seasonings and if desired add hot sauce, and salt and pepper to taste.

Serve hot on a toasted bun, tucked into lettuce, over tortilla chips, or heaped onto rice.

Tunno Sandwiches

Recipe by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the Totally Vegetarian TV show,  also on Roku.Tunno Sandwich72
makes 2 cups 4-6 sandwiches
Ingredients:
14 oz. can artichoke hearts, drained and squeezed fairly dry
1 cup cooked chickpeas rinsed and drained
½ small onion, finely chopped
1 stalk of celery, finely chopped
1 tablespoon nutritional yeast
1-2 teaspoons kelp granules
1 ½ teaspoons soy sauce
1-2 teaspoons unseasoned rice wine vinegar
4-5 tablespoons vegan mayonnaise
Salt and black pepper to taste
To prepare:
Place drained and squeezed artichoke hearts into the bowl of your food processor and pulse to chop, being careful to retain the flaked tuna-like texture – you don’t want a paste! Remove and set the chopped artichokes into a bowl.
To the processor, add the chickpeas and pulse until they have a “mealy” crumbly texture. Add the chopped chickpeas to your bowl of artichokes, then the remaining ingredients and blend well to combine.
Heap onto whole grain bread cover with a crunchy piece of lettuce, and serve.
Total prep: 30 min
Gluten free option, roll salad in lettuce or collard

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

Curried Eggless Salad

Curried Eggless Salad by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

Curried Eggless Salad

Curried Eggless Salad

ingredients

1 pound medium or firm tofu
1/2 cup vegan mayonnaise, commercial, or oil-free mayo
1/2 cup diced dried figs
1/3 cup minced shallots
3 tablespoons chopped cilantro
1 – 2 teaspoons Dijon mustard
1 – 1/2 teaspoons curry powder
1/4 teaspoon black salt

Salt and pepper to taste

Slice the tofu 1 inch thick. Place in a medium saucepan and cover with water. Bring to a boil, then simmer rapidly for about 15 minutes. Drain in a colander, then on a kitchen towel until dry, about 10 minutes. Meanwhile, combine the remaining ingredients in a medium bowl. When the tofu is dry, crumble and mix into the mixture well with a fork, mashing as necessary. Serve over crostini with a sprig of cilantro.

Black salt is actually pinkish in color, but has a sulfur flavor reminiscent of eggs. Boiling the tofu and draining helps achieve the texture of cooked egg whites.

Grilled Seitan

Favorite Summer Grilling Recipes.

Summer in Maine is upon us, and we can’t get enough of it.
So cooking outdoors is where it’s at. Here are Toni Fiore’s 5 top favorite July 4th recipes.

Before we start, we wanted you all to know that we’ve cooked up a Vegan Mashup kickstarter campaign to move on to producing Season 2. And we really need you to help us
make it happen.

Happy 4th! We hope you enjoy Toni’s take on outdoor grilling.

 

1.Grilled Seitan & Tempeh
From Dry Rub to BBQ Sauce, Toni skewers the competition.

 
2. Vegetable Medley on Grilled Polenta
Nothing’s sweeter than soft Italian veggies heaped over Grilled Polenta

3. Portobello Arugula Salad Burger
Nobody can cook a mushroom like Toni and this Whole Food Burger pops with flavor.

4. NY Spicy Sweet Street Cart Onions
Toni bats it out of the park with her NY street cart onions.
Perfect on your favorite veggie dog with mustard.


 
5. Peaches On The Grill
Toni’s Sweet Finish to a great BBQ

Tofu BLT web

Introducing the Tofu bacon BLT

Tofu bacon BLT by Miyoko Schinner    Courtesy of the Booking Publishing Company ©2001 from The New Now and Zen Epicure. Watch this recipe being made on Delicious TV’s Vegan Mashup.

This is an all-time favorite of every kid and teen that has ever been to our house – in other words, it’s tried and true. Even non-vegetarians love it. BLTs are a natural with these, but don’t forget that they make a great addition to salads, quiches (yes, think quiche lorraine!), and as a topping for soups.

8 oz pre-pressed or firm tofu

1 T oil plus non-fat cooking spray

3 T nutritional yeast flakes

2 T soy sauce

1t liquid smoke

Slice tofu into 1/8” pieces about the width of bacon. Heat the oil in a skillet preferably non-stick and cook tofu slices over medium –low flame until golden brown and crispy on one side. Flip and cook the other side until browned.

The tofu should be very brown and crispy. Sprinkle with nutritional yeast, then add the soy sauce and liquid smoke, and stir quickly to coat the tofu slices evenly

Cook for another moment and then serve.