Visit USVegWeek.com!

BBQ Seitan Sandwich

BBQ Seitan Sandwich

Serves 4

Ingredients

  • 1 small red onion, chopped
  • 1 16-ounce package of seitan strips or chunks of seitan cut into strips (try Lightlife Steak Style Strips)
  • 1½ tablespoons vegetable oil
  • 2½ to 3 cups vegetarian barbeque sauce
  • 4 sandwich rolls
  • hot sauce to taste
  • garnish: lettuce, tomato, green pepper, if desired

Instructions

  1. Drain seitan and set aside.
  2. Sauté the onion in vegetable oil in a large pan over high heat until soft.
  3. Add seitan, and cook until lightly browned, stirring often. Add barbeque sauce, reduce to medium heat, and cook, stirring every 5 minutes, until the barbeque sauce has thickened to completely coat the seitan (about 30 to 45 minutes).
  4. Add hot sauce to taste. Spread seitan mixture on rolls and garnish, if desired.
Back to top

Tofu Egg Salad Sandwiches

Makes enough for 4 sandwiches

Ingredients

  • 1 12-oz package extra firm tofu
  • ½ cup vegan mayonnaise (such as Vegenaise®, Just Mayo, or Earth Balance Mindful Mayo)
  • 2 tsp mustard
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tsp garlic powder
  • ¼ tsp cumin
  • 1 celery stalk, diced
  • 1 small pickle, diced
  • 2 green onions, diced
  • Salt and pepper to taste
  • Indian Black Salt (kala namak) for sprinkling
  • Bread, Tomato, Lettuce, or other desired sandwich fixings

Instructions

  1. Wrap the tofu in a paper towel, then a clean dish towel. Press by leaving between two heavy pots for about 10 minutes. Replace the soaked dish towel with another dry towel and press for another 5 minutes. Chop up the tofu into nonuniform chunks or cubes.
  2. Toss in a bowl with the vegan mayonnaise, mustard, juice/vinegar, garlic, and cumin. Stir in the celery, pickle, and onions. Season with salt and pepper to taste. Less salt if garnishing with black salt, which also adds a great egg-y flavor.
  3. Toast bread before assembling your sandwiches and serve with your favorite fixings.
Back to top
Egg Salad

Sloppy Moes - the thinking man's sloppy joes

Sloppy Moes Sandwiches

Serves 4 to 6

Ingredients

  • 1 large onion, diced
  • 2 medium green peppers, diced
  • 3 tablespoons olive oil
  • 1½ cups boiling water
  • 2½ cups tomato purée
  • freshly ground pepper, to taste
  • 1 tablespoon soy sauce
  • 1½ tablespoons mustard
  • 1 tablespoon sugar
  • 1½ cups dry textured vegetable protein (TVP)
  • 2 teaspoons chili powder
  • vegan buns or bread

Instructions

  1. Sauté the onion and green peppers in the olive oil in a large skillet until soft and lightly browned, about 12 minutes.
  2. Add all the remaining ingredients except the bread and simmer over low heat for 20 minutes, stirring often. Serve warm in burger buns or over bread.
Back to top

Chili Mac

Serves 6

Ingredients

  • 8 ounces pasta spirals or macaroni
  • 1 onion, chopped
  • 2 to 3 garlic cloves, peeled and minced
  • 1 small bell pepper, diced
  • ¾ cup dry textured vegetable protein (TVP) or soy crumbles
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can kidney, pinto, or black beans, including liquid
  • 1 15-ounce can corn, including liquid
  • 1 tablespoon chili powder
  • ½ teaspoon cumin

Instructions

  1. Cook the pasta until tender. Drain and rinse under hot water, then set aside.
  2. Heat ½ cup of water in a large pot, then add the chopped onion and garlic. Cook until the onion is soft, about 3 minutes.
  3. Add the remaining ingredients and ½ cup of water. Stir to mix, then simmer over medium heat for 20 minutes, stirring occasionally.
  4. Add the cooked pasta and taste-test the spices. Add more chili powder if a spicier dish is desired.
Back to top
Chili Mac

Picadillo

Filipino Picadillo

Serves 6

Ingredients

  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 12 oz. Tofurky Chorizo
  • 14 oz. can tomato juice
  • 1 lg. potato, cut into ¼ inch cubes
  • Salt and pepper to taste
  • 1 cup peas
  • Steamed rice for serving

Instructions

  1. Cook onion in oil in large sauté pan over medium heat until translucent.
  2. Add Chorizo, tomato juice, potatoes, salt, and pepper.
  3. Simmer over medium-low heat until potatoes are tender, adding a little water if the liquid evaporates too quickly.
  4. Stir in the peas and heat through. Adjust seasoning and serve over steamed rice.
Back to top

Ensalada de Napalitos

Serves 6-8

Ingredients

  • 4 large nopales, julienned
  • 1 small-medium jicama, julienned
  • 1 pint cherry tomatoes, halved
  • ½ medium red onion, sliced thin
  • 1 fresh serrano chile, cored and minced
  • 1 ripe but firm avocado, peeled and diced
  • 1 bunch cilantro, chopped
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tbsp cider vinegar
  • 3 tbsp fresh lime juice
  • Salt and pepper to taste

Instructions

  1. Place nopales in a large pot, cover with cold water and bring to a boil.
  2. Boil for 5 minutes, drain, rinse well and repeat with fresh water.
  3. Simmer until tender, 10 to 15 minutes total. Rinse well with cold water.
  4. Whisk together the olive oil, garlic, vinegar, and lime juice, and season with salt and pepper.
  5. Add the nopales, jicama, onion, tomatoes, serrano, and cilantro. Taste and adjust seasoning.
  6. Marinade for at least 30 minutes for flavors to mingle. Just before serving, fold in the avocado.
Back to top
Ensalada de Napalitos