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Cookbook Review and Giveaway: Vegan Sandwiches Save the Day!

Almighty BLT from Vegan Sandwiches Save the Day

The Almighty BLT 

For spread:

  • 1 jar (14 ounces, or 392 g) hearts of palm, drained
  • 1/4 cup (60 g) nondairy sour cream or unsweetened plain nondairy yogurt
  • 1/2 cup (112 g) vegan mayonnaise
  • 1/4 teaspoon ground white pepper, to taste
  • 1/4 teaspoon fine sea salt, to taste 1 tablespoon (8 g) drained capers
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon onion powder (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons (14 g) sliced sun-dried tomatoes in oil, drained

For sandwiches:

  • 8 slices any bread (crusty or soft), toasted
  • 4 large lettuce leaves
  • 1 recipe Tempeh Bacon, panfried (recipe below)
  • 1 beefsteak tomato, cut into 8 thin slices
  • 1 avocado, pitted, peeled, and cut into 12 slices
  • 4 razor-thin slices red onion (optional)

To make the spread: Process the hearts of palm in a food processor until coarsely chopped. Add all the remaining ingredients and pulse a few times to leave chunky, or process thoroughly until smooth. Stop to scrape down the sides occasionally. Chill in an airtight container overnight to let the flavors meld. Enjoy the leftovers within 1 week.

To assemble the sandwiches: Smear 1 tablespoon (16 g) spread on each slice of bread. Top 4 slices of bread with 1 lettuce leaf, 2 ounces (57 g) bacon, 2 slices tomato, 3 slices avocado, and 1 slice onion. Top with the 4 remaining bread slices.
Yield: 4 sandwiches, 2 cups (515 g) spread

Tempeh Bacon:

  • 8 ounces (227 g) tempeh
  • 3/4 cup (180 ml) vegetable broth
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 tablespoon (16 g) tomato paste
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 tablespoon (15 ml) tamari
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon plus 1 teaspoon (20 ml) liquid smoke, divided
  • 2 tablespoons (30 ml) olive oil

Using a serrated knife, carefully cut the tempeh into 1/4-inch (6-mm) strips across the short side.

In a 9 x 13-inch (23 x 33-cm) pan, combine the broth, syrup, tomato paste, vinegar, tamari, cumin, coriander, salt, onion powder, garlic powder, and 1 tablespoon (15 ml) of the liquid smoke. Place the tempeh strips in the marinade and turn to coat. The strips will probably be touching, which is fine. Cover with foil and refrigerate overnight.

Preheat the oven to 300°F (150°C, or gas mark 2). Bake the strips in the marinade, uncovered, for 30 minutes. Most of the marinade will either be absorbed or coating the tempeh. Remove from the oven. At this point, the strips may be prepared for serving or stored in the refrigerator for up to 1 week and cooked as needed.

To cook, combine the olive oil and remaining 1 teaspoon (5 ml) liquid smoke in a small bowl. Heat a large skillet over medium heat. Brush both sides of the tempeh strips with the olive oil mixture and, working in batches, cook for 4 minutes, or until browned. Turn and cook the other side for about 3 minutes.

Yield: 8 ounces (227 g)

Green Monster Bread

  • 1 packed cup (40 g) baby arugula or spinach
  • 1 tablespoon (8 g) minced garlic 11/4 cups (295 ml) water, lukewarm
  • 2 tablespoons (30 ml) light olive oil
  • 3 1/2 cups (438 g) all-purpose flour, plus more if needed
  • 2 tablespoons (18 g) vital wheat gluten
  • 2 teaspoons instant yeast 2 tablespoons (25 g) sugar
  • 1 teaspoon fine sea salt 1/2 teaspoon canola oil
  • Nonstick cooking spray

Place the arugula, garlic, water, and oil in a blender; blend until smooth. In a large mixing bowl, combine the flour, gluten, yeast, sugar, and salt. Add the wet ingredients to the dry.

Using a stand mixer fitted with a dough hook, mix for about 6 minutes, until a dough forms. Add more flour, 1 tablespoon (8 g) at a time while mixing, if needed. Alternatively, if you don’t have a stand mixer, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding 1 tablespoon (8 g) flour at a time if needed, until the dough is smooth and pliable.

Lightly oil a large bowl and place the dough in it. Turn to coat. Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled.

Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray. Gently punch down the dough and press it down into the pan. Loosely cover with plastic wrap and let rise until the dough reaches 1 inch (2.5 cm) over the top of the pan, between 30 and 60 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5). Carefully remove the plastic wrap and bake for 30 minutes, or until golden brown and the bottom of the bread sounds hollow when tapped. Remove from the pan, transfer to a wire rack, and let cool before slicing.

Yield: 1 loaf, about 12 slices

Image credit: photo courtesy of Celine Steen, Tamasin Noyes, and Fair Winds Press.

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59 comments
  2. Katey
    Reply

    One of my favourites: Deli style oven roasted Tofurkey slices with romaine lettuce, tomato, avocado, Vegenaise, and Tabasco sauce on slightly toasted Ezekiel 4:10 whole grain bread. Pretty simple and straightforward but very good.

  4. Alanna
    Reply

    My favourite ingredient (at the moment) would have to be a chickpea salad piled high with spinach, tomatoes & whatever else I can find in the fridge.

  5. Cassandra G.
    Reply

    In college, I got hooked on sandwiches with hummus, sprouts, and any assortment of other veggies. Yum!
    This book looks great!

  13. Beth
    Reply

    My favorite vegan sandwich ingredients are hummus and avocado. Thanks for the review — this cookbook sounds great, and I’m always looking for new vegan lunch options. :)

  16. Heymeejeel
    Reply

    I follow you on Twitter, friend with y’all on Facebook, and subscribe to the EDB newsletter.
    My favorite Sammie is to be determined, so…..

  23. Lizzie
    Reply

    I am a sandwich lover, so my favorite sandwich changes quite frequently. This summer I become kind of obsessed with a sub type, made with bread from a local business, with fresh tomatoes and cucumbers from my garden, homemade pickles, vegenaise, mustard, and tofurky slices. So amazingly delicious!!

  33. Jennifer K
    Reply

    Annnd I just got the subscription confirmation. Yay! Well that’s it for me since I’m not a Tweeter.

    PS – the Green Monster Bread sounds really yummy! Thanks for sharing the recipe

  47. Diane R
    Reply

    My favorite vegan sandwich has to be the banh mi – a Vietnamese sandwich that is a delicious combination of baguette, tofu, vegetables, and red chile sauce. Some modifications have to be made to make it vegan, but it’s fabulous.

  49. Dee
    Reply

    my favorite vegan sandwich is baked tofu (a kind of “egg” patty) with mustard greens and fresh tomato on homemade flaxseed bread with a bit of homemade cashew mayo and sri racha sauce for spiciness. yum!

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