Category: Sandwiches

Vegan Oatmeal Burger


Cook Time: 1 hour Servings: 8-10 burgers

Ingredients

  • 4 cups water
  • 1/2 cup soy sauce
  • 1 tablespoon onion , chopped
  • 2 cloves garlic , minced
  • 1/4 cup nutritional yeast flakes
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Cayenne pepper (optional)
  • 4 cups quick cooking oats
  • 1 cup cooked rice or quinoa
  • 1 cup chopped walnuts
  • 1/2 cup cooked black beans
  • 1 tablespoon ground flax seeds


Directions


Preheat oven to 400 degrees. Bring water to a boil. Add soy sauce, onions, garlic, nutritional yeast, Italian seasoning, and cayenne. Mix until combined. Add oats, rice/quinia, walnuts, black beans, and flax seeds. Reduce heat and stir until liquid is absorbed, about 2 mins. Form patties, and put on a greased baking sheet. Bake at 400 degrees for 30 mins, turning halfway. Alternatively, grill on a pan, or par cook and freeze until ready to grill.

Tempeh Reubens with Vegan Thousand Island Dressing



Ingredients

  • 1/4 c Braggs liquid aminos
  • 1 small onions
  • 2 garlic cloves, peeled
  • 1 bay leaves
  • 2 c water
  • 8 ounces five grain tempeh, sliced
  • 16 slices rye bread
  • 5 ounces vegan Monterrey jack cheese
  • 2 c sauerkraut
  • Thousand Island Dressing
  • 1/4 c vegan mayonnaise
  • 3 T relish
  • 2 T ketchup

Directions

Combine first five ingredients [to water] over medium heat then add tempeh and bring to simmer. Reduce heat to medium low and simmer 20 minutes. Remove heat, cover and let cool. Make the Dressing by combining ingredients. Toast half the bread. Drain tempeh and remove all but tempeh slices. Place 3 slices of tempeh on slice of untoasted bread. Top with cheese. Broil or toast 3 to 5 minutes. Cheese should melt. Top with 1/4 cup of kraut on each ‘sandwich’. Spread set aside bread with dressing. Top sandwiches. Slice in half on diagonal.

Serve with a LARGE deli pickle sliced in quarters lengthwise and some chips.


TVP Sloppy Joes



Ingredients

  • 2-3T olive oil
  • 1 onion, diced
  • 1 green or red bell pepper, diced
  • 1 1/2c veggie broth
  • 2 1/2c tomato sauce
  • 1T chili powder
  • 1T soy sauce
  • dash hot sauce or Tabasco sauce (optional)
  • 1T sugar
  • 1 1/2c TVP
  • salt and pepper to taste

Directions

In a large skillet, sauté the onion and peppers in olive oil for 3-5 minutes, or until onions are soft. Reduce heat to medium low and add the remaining ingredients and stir well to combine. Allow to simmer for at least 15 more minutes. Spoon onto 5-6 hamburger buns and serve hot.

Vegan Turkey Style Deli Slices



Ingredients

  • 100g (1/2c) canned white canellini beans, drained and rinsed
  • 1T olive oil
  • 1c water
  • 2T soy sauce
  • 1/2t vegan Worcester sauce
  • 3T nutritional yeast
  • 1t onion powder
  • 1/4t smoked sea salt
  • 1/2t dried sage
  • 1/2t dried thyme
  • 1 1/2c vital wheat gluten

Directions

I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand. In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage, and thyme, and grind until the yeast flakes are like a powder and the herds get crushed. Remove and set aside. Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl.

Mix together the water, olive oil, soy, and Worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed. Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the load will be on the wet side. That’s good as you won’t end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn’t change a thing here as the taste and texture was lovely!

Wrap the load up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry!

Preheat the oven to 360 when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it’s ready to be sliced thin for sandwiches.


Afghan Bolani



Ingredients

  1. Bolani Dough
    • 1 cup whole wheat flour
    • 1 cup all purpose flour
    • 1/2 t salt
    • 2 T oil
    • 3/4 – 1 cup warm water

     

  2. Potato Filling

    3. * 8-10 lb russet potatoes (20 medium sized potatoes) -chopped 1/2″ * 2 c finely chopped cilantro * 4 c finely chopped leaks (white only) * 1 c olive oil * 4 t salt * 5 t ground black pepper * 15 cloves garlic, minced

  3. Spinach Filling

    4. * 9-10 lbs frozen spinach thawed and drained * 15 med onion – thinly diced * 20 cloves garlic – minced * 8 tbsp olive oil * 4c lightly drained plain yogurt * salt and pepper to taste

  4. Lentil Filling
    5. * 8 t olive oil * 4 finely chopped medium onions * 10 cloves minced garlic * 8 T finely minced fresh ginger * 4 t ground turmeric * 4 t ground cumin * 1 t ground cayenne * 4 c red lentils * 4 c veggie broth * 8 t lemon juice * 1 t kosher salt
  5. Kadu Bourani (pumpkin) Filling
  6. Pumpkin:
    7. * 2 lb fresh pumpkin or squash * 1/4 c corn oil
  7. Sweet Tomato Sauce:
    8. * 1 T crushed garlic * 1 c water * 1/2 T salt * 1/2 c sugar * 4 oz tomato sauce * 1/2 t ginger root, finely chopped * 1 T finely ground coriander seeds * 1/4 t black pepper
  8. Yogurt Sauce:
    9. * 1/4 t crushed garlic * 1/4 T salt * 3/4 c plain yogurt
  9. Garnish:
    10. * dry crushed mint leaves

Directions

  1. Bolani Dough

    2. Mix flour and salt. Make a hole in the flour and pour the oil inside, mix. Slowly add water, tbsp at a time. Knead for 10 mins.

  2. Potato Filling

    3. Boil water, making sure to add salt. Chop potatoes into 1/2″ cubes and boil until soft. You can leave the skins on if you want. Mash potatoes with the remaining ingredients. (the remaining ingredients should be RAW!)

  3. Spinach Filling

    4. Simmer garlic and onion for 5 mins or until onions are translucent. Meanwhile, squeeze all water out of spinach, then add to the onions and garlic. Put pan on medium heat for 2 mins, take off heat and add yogurt, salt, and pepper.

  4. Lentil Filling

    5. Heat olive oil over med-low heat in pan. Add onions, garlic, and ginger, sauté for 5 minutes or until onion is translucent. Add turmeric, cumin, cayenne, lentils, and broth. Stir, turn heat up to high. When it boils turn heat down to a simmer, cover, and cook until lentils are very tender, about 15 minutes. Remove from heat and add lemon juice and salt.

  5. Kadu Bourani (pumpkin) Filling

    6. Peel pumpkin and cut into 2-3″ cubes, set aside. Heat oil in large pan that had a lid. Fry pumpkin on both sides for a couple minutes until lightly browned. Mix together ingredients for sweet tomato sauce in a bowl, then add to pumpkin in pan. Cover and cook 20-25 minutes over low heat until pumpkin is cooked and most of the liquid has evaporated. Mix together ingredients for yogurt sauce.

  6. To Serve:

    7. Spread half of the yogurt on a plant, put pumpkin on top, then top with the rest of the yogurt. Sprinkle with dried mint. Serve!


Kubideh & Kookoo Sabzi Sandwich


    Barbari Bread
  • Yields: approximately 40 servings

    • Kubideh

  • Yields: approximately 40 servings

Ingredients

Barbari Bread
Bread:
  • 13 cups flour
  • 6 cups water
  • 3 T active dry yeast
  • 4 t baking powder
  • 4 t salt
  • black or white sesame seeds, poppy seeds, or nigella seeds to roll into bread
Sauce:
  • 2 t. flour
  • 2 t. baking soda
  • 1 1/3 c. water

OR just use olive oil

Kubideh
  • 10 lbs. ground beef (85:15 lean to fat, or better)
  • 10 eggs
  • 2 bunches finely chopped parsley
  • 5 grated medium yellow onions
  • 6 T turmeric
  • 4 T each: cinnamon, salt, pepper
  • 2 T each: baking powder, canola oil (only if the beef seems dry)
Kookoo Sabzi
Grind the following in food processor:
  • 2c mint
  • 2c basil
  • 2 bunch parsley
  • 2 bunch cilantro
  • 3 bunch scallion
  • 2 bunch dill
  • 3 qt spinach
Grind in food processor until the size of ice cream topping:
  • 1c walnuts
Whisk ingredients below:
  • 1/2c flour
  • 1T turmeric
  • 1T salt
  • enough egg to wet it all, around 10 (start with 8, then add more once food processor ingredients have been added)

Directions

    Barbari Bread
  1. Dissolve yeast in 3 c warm water, and let it stand for 3 minutes.
  2. Mix the flour, baking powder, and salt together in a separate bowl.
  3. Pour the yeast mixture and the additional 3 cups of water into the center of the flour. Fold dry ingredients into wet, and mix until combined.
  4. Knead dough for 15 minutes, or until dough becomes smooth and elastic.
  5. Divide dough into 8 round pieces on baking sheets that have been floured.
  6. Cover with greased wax paper, and let sit in a warm place to rise for 1 1/2 hours (until doubled in bulk).
  7. Once the dough rises, separate each piece of dough into small pieces half the size of your palm. You will probably need to use a good amount of flour to roll bread. Roll with floured pin on floured board, until as thin as possible. Sprinkle sesame seeds into bread, and roll them into bread.
  8. Place all sauce ingredients in microwave safe dish, and microwave for a minute or two.
  9. Put bread on grill and brush with sauce (or olive oil). Grill for no longer than 4-6 minutes.
    10. Kubideh
  10. Mix eggs and spice ingredients together first, then add meat.
  11. Get a small bowl of water, and use this to keep hands wet throughout
    12. the process of forming the meat.
  12. Roll into ball size of your palm.
  13. Flatten to the length of your hand.
  14. Dimple with fingers.
  15. Set aside in baking dishes and refrigerate excess.
  16. Grill each for 4 minutes.
    17. Kookoo Sabzi

    Add top ingredients to whisked ingredients. Add more eggs if needed. Bake in 350 oven, in greased pans, until cooked through. About 10-15 min. Once cooked cut into strips for sandwich.

    Finishing kubideh and kookoo sabzi

    Smear Greek yogurt on barbari.

    Place grilled meat on freshly grilled barbari.

    Sprinkle sumac on top of grilled meat.

    Add three medium-sized leaves each of basil and mint.

    Add 2 pieces of onion (small, thin slices)


Lentil Sloppy Joes



Makes 4 cups

Ingredients

  • 1c dried brown or green lentils
  • 1 1/2c veggie broth
  • 1 15oz can diced tomatoes
  • 1/4c +1T tomato paste
  • 1 onion, chopped fine
  • 1/2 red or green bell pepper, chopped fine
  • 1T apple cider vinegar
  • 1T minced garlic
  • 1 1/2t oregano
  • 1 1/2t smoked paprika
  • 2t dried parsley
  • 1T chili powder
  • 1t kosher salt
  • freshly ground black pepper
  • cayenne pepper to taste

Directions

Stir all ingredients together right in the slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours. Check for consistency, it might be necessary to take the lid off for the last 30 minutes or so.