This meaty masterpiece repurposes the recipe from The Sexy Vegan’s microbook Sexy’s Best, Vol. 3: Vegan Filet Mignon by suffing it into a well-balanced sandwich, layered with pickled onion crisps, a dijon-caper spread, and a melty, herbed “honey butter” cascading down over everything. This. Is. Not. A. Drill. Vegan Filet Mignon Sandwich Makes two sandwiches. Ingredients […]
vegan sandwich
Robin Robertson’s Artichoke Muffaleta Po’ Boys
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Artichoke Muffaleta Po’ Boys Ingredients 3 scallions, chopped 1 garlic clove, crushed 1/3 cup pickled vegetables, well-drained 1/3 cup pimiento-stuffed green olives, well-drained 1 tablespoon olive oil 1 […]
The Famous Coconut BLT
This recipe will make any vegan-bacon skeptic a true believer. Because Coconut Bacon will become less crisp the longer you store it, I recommend making it just ahead of preparing your sandwiches. The Famous Coconut BLT Makes 4 sandwiches Ingredients 8 slices sandwich bread Vegan mayonnaise 2 cups Coconut Bacon (recipe follows) 1 large ripe […]
Robin Robertson’s BBQ Jack Sandwiches
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. BBQ Jack Sandwiches Makes 4 sandwiches Ingredients 1 tablespoon olive oil 1 (16-ounce) […]
Robin Robertson’s Vegan Portobello Po’boys
I don’t know how she does it, but Robin Robertson has written yet another cookbook! 100 Best Vegan Recipes is her newest book, and it contains 90 of her favorite recipes from the best selling 1,000 Vegan Recipes along 10 that are brand new. For those who are new to vegan cooking, 100 Best Vegan […]