need some new ideas for savoury vegetarian sandwich fillings & toast toppings, beyond peanut butter, hummus and cheese
Oat Burgers are easy to make, we make this recipe and freeze the burgers:
3 cups water
2 Tablespoons soy sauce or 1/4 cup Bragg Liquid Aminos
1 Tablespoon "Beef-Like Seasoning"
1 teaspoon Wright's Hickory Seasoning - optional
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 Tablespoon onion powder
1/2 teaspoon kosher salt
3 Tablespoons nutritional food yeast flakes
1 onion, diced
(optional additions for a richer flavor: 1 Tablespoon each molasses and tomato puree
or 1 teaspoon ground cumin with 1 Tablespoon Chili Powder)
3 cups Quick Oats (or, 2 cups Quick Oats plus 1 cup bulgur wheat)
1/2 cup ground walnuts
Directions: Place all ingredients (except oats and nuts) in a saucepan; simmer for 3 minutes.
Remove from heat and stir in the nuts and oats. Let cool. Scoop 1/2 cup and shape patties.
Bake on parchment-lined baking sheet at 375°F until brown on both sides or pan-fry in non-stick skillet.
Another vote for avocado, but I don't even mash it. Good Hass avocado, cut in slices, over good lettuce when in season, sprinkled with good olive oil, on any kind of whole wheat bread. Might also sprinkle with some sea salt, but that's overkill.
I could live on this.
Also might add tomatoes when ripe and good, or even sprouts if you like that.
I love Toby's Tofu Pate, which I believe is only available in certain parts of the country (I don't think I've seen it here in AZ but I haven't looked exhaustively). This recipe is pretty close: http://www.culinate.com/user/winnie67.... You have to really cut the veg down fairly small.
A combo of roasted tomatoes (with plenty of garlic, parsley and olive oil), baked or broiled eggplant slices, and sauteed zucchini slices (saute over high heat so that they brown and nearly char), with as much mayo as you like. Veggies are cold or at room temperature.
Vegetarian baked bean sandwiches are also tasty!
Almond butter and cashew butter are nice alternatives to peanut butter.
Do a vegetarian banh mi. Marinate julienned carrots and daikon radish in a sugar/salt mixture for a few hours. Marinate sliced tofu in soy sauce, sesame oil, a touch of sugar and ginger and garlic for at least a day. Grill on a well oiled grill pan until you get nice grill marks. Serve in a roll with cilantro, homemade mayo, the carrots and daikon radish, green onions and sliced jalepenos (optional).
My neighbor makes her Cilantro Chutney sandwiches with cilantro, mint, cumin, ginger root, peanuts or roasted chickpeas, lemon juice, green chile, salt and sugar to taste. I love to watch her cook - a handful of this and a pinch of that, but mostly I love to eat at her table. We went to the zoo with her two-year old grandson and she made delicious Cilantro Chutney sandwiches.
Some of my favorites are:
Chickpea of the Sea http://www.thekitchn.com/thekitchn/vegetarian-lunch-chickpea-of-the-sea-114022
Mashed Avocado with spicy sprouts and tomato slices
Tempeh Deli Salad http://www.thekitchn.com/thekitchn/recipe-tempeh-deli-salad-126365
BLT with tempeh bacon http://vegweb.com/index.php?topic=7553.0
Portabella with red onion and very garlicky aioli http://everybodylikessandwiches.com/2...
Would this smashed chickpea salad be different enough from hummus? http://smittenkitchen.com/2009/01/sma...
Tabouleh can also be a good sandwich filling, though you have to eat it carefully!
This time of year, you could roast a squash and puree it, then spread it onto a wrap with black beans and greens. You can also slice and grill or roast eggplant, zucchini, mushrooms, red onion, etc. Do a big batch, and each day you can make a sandwich out of them.
This (vegan friendly) eggplant makes amazing sandwiches--on naan, in pita, on ciabatta. It needs nothing else as it is wet and the spices are lovely. But I've been known to spread hummus on the bread as well, for a very filling and delicious, if discordant, sammie.
The others have hit on pretty much everything, but I'll add a few more.
We enjoyed these mushrooms from Smitten Kitchen (a versatile preparation; I used half of the batch in ravioli), and I think olive oil and evaporated milk, instead of butter and cream, could be used to lighten it up: http://smittenkitchen.com/2009/12/cre...
And if you happen to like tofu, a sandwich of baked tofu with sauteed peppers and onions, and roasted tomatoes, is a favorite in my home--I think my omnivore boyfriend likes them more than I do. I find I only need a small slice or two of tofu to balance the softness of the vegetables. But if you would like to forgo tofu, sliced eggplant is an easy substitute. I find eggplant silky enough that cheese isn't really necessary.
I also use lentil in sandwiches quite a bit. I use petite crimson, cooked in Better Than Bouillon No Beef. They can easily be dressed with barbeque sauce, or a sloppy joe type of deal, or just mashed slightly and paired with whatever vegetables you like. They also make wonderful tacos (as would the mushrooms above).
One last one, and I know it's going to sound a little weird, but I like coleslaw sandwiches. I had some leftover cilantro crema and sliced cabbage on hand one day, and wound up mixing it up together, and making a sandwich, with sliced tomato--this was really good on rye bread, and we went through quite a phase with this at summer's end.
Eggs and cheese are so seductive. Damn them. Good luck.
Sure, but let me first say that baked tofu is usually a tad dry and very chewy (which is how we like it), and if you're looking for something that is crisp outside, but soft inside, then deep-fried tofu is maybe what you're looking for.
I drain and rinse the tofu, wrap it in a large tea towel, place it between two plates with a weight on top, and allow it to press from anywhere from thirty minutes to an hour. I either slice or cube the tofu, and marinate it for about twenty minutes. Lay the tofu in a single layer in a lightly oiled shallow pan, and cook it in a 350 degree oven for at least twenty minutes (I often go as long as forty-five), flipping the pieces every ten minutes or so.
Hope this helps, lollya.
Sauteed greens with garlic, currants, toasted pine nuts and chile flakes is a nice toast topper, as are sauteed mushrooms with fresh herbs and garlic. Instead of hummus, you could try a puree of white beans, sundried tomatoes, balsamic and garlic. Grilled vegetables marinated in an herb, lemon and Dijon vinaigrette could make a nice vegan sandwich filler. As an alternative to cheese, you could make a seed or nut "cheese" and build a sandwich with fresh crispy vegetables. You could drain a thick yogurt overnight to cream cheese consistency and make a chive yogurt cheese, to be made into a sandwich with cucumbers and watercress. I occasionally make a carrot puree with harissa. You could make toasted pita chips and eat it with oil cured olives. I had an amazing and hearty sandwich in Tunisia which was a roll much like a banh mi baguette, filled with my choice of: tomatoes, onions, red and green peppers, cucumbers, cooked and cubed potatoes, olives, capers, tuna and hard boiled egg (but you could skip the tuna and egg), olive oil, preserved lemon peel and harissa. You could replace the eggs and tuna with marinated tofu cubes. If you like beets, you could steam or roast them, peel and cut into 3/4-inch thick slices horizontally. Pan sear them and use them like sliders with appropriate toppings. You could certainly grill eggplant and serve with a garlicky tomato sauce and a smear of olive paste.
I could keep going, but I'll stop here for now.
In my rotation:
- tempeh salad with or without curry powder, apple, raisins, nuts, etc, served in pita bread.
- baba ghanoush with lots of fresh vegetables
- falafel (baked for serving cold) with fresh vegetables, garlic and a smear of hummus or tahini
- tapenade with lots of fresh vegetables for a light lunch
- any sort of leftover bean dip with lots of fresh vegetables, sriracha or some other hot sauce