Posts tagged ‘vegan sandwich’

October 19, 2011

Easy Peasy Vegan Mushroom and Cheese Sandwich

by jem614

By Jessica Michael

On Sunday, I was out with some friends for lunch at this place called “The Village Tavern” in Pembroke Pines and had the most amazing Mushroom Sandwich ever.  I have been salivating over that sandwich since then.  So last night, I went home and made my own.  This time it was vegan!

For the bread, I bought the sprouted grain Ezekiel bread because I wanted this to be a healthy choice.  For the mushrooms, I stir fried them in olive oil with onion, salt and pepper (and a bit of white wine if you prefer).  After they were nice and sauteed, I added the mushrooms, some Daiya Mozzarella and a bit of avocado to my previously toasted bread.  Then pressed it in the George Foreman to help the cheese melt and Voila!  The perfect sandwich.

I noticed something weird after eating the sandwich though, I think I might have an allergy to mushrooms!  The back of my throat was all tingly and I started sneezing (this can’t be happening to me!).  I’m going to try it again with mushrooms on their own and see if it’s that or maybe something else.  Does anyone else get tingly after eating mushrooms?






October 7, 2011

A twist from your regular vegan patty – the Sunshine Patty Falafel Burger

by ashley

by Ashley Morgan

I have a confession to make: I’ve been working two jobs and I’m just tired. I haven’t had time to cook anything and have been living out of my freezer for the past two weeks. I don’t know whether to blame it on the economy or just plain bad luck (have had lots of car troubles), but my life has been really hectic lately. So this week I’m afraid I just didn’t have the energy to come up with a new recipe for you, and for that I’m really sorry! However, I do have some good news. The girls from Spork Foods have contacted us with a few sample recipes to try from their new cookbook, Spork-Fed, which went on sale last week. We will be posting our review of the recipes very soon for you to enjoy. For now, I hope you enjoy the below product review and please feel free to e-mail us any review requests!


I am on a quest to find the holy grail of veggie burgers. I’ve tried so many varieties, but they are always just a little too flat in flavor, lacking the necessary “umph” to make them enjoyable. Jessica and I went out a while ago to buy several varieties of veggie burgers to compare, this Sunshine Patty Falafel being one that we chose. It sounded unique, which is the main reason we chose it – not to mention both Jessica and I love falafel.

It is easy to make, spray some non-stick spray in a pan and let it crisp up. Add your favorite vegan cheese (Galaxy being my favorite brand for sliced cheese) and bread, my choice was an English muffin. There are so many other things you could do with this patty, though. Mix it into recipes, wrap it in lettuce for a low carb snack, put it on top of a Mediterranean salad…the combinations are endless.

I have to say I wasn’t blown away, but Sunshine Patty has a lot of potential with it’s unique flavors. Certainly one of the better vegan patties I’ve tasted in a while. The calories are also a little high, at 230 calories per patty and 11g of fat.
Visit their website for a falafel sauce recipe that might make it just a bit tastier:

June 26, 2011

Ashley’s Vegan Eggplant “Meat”ball Sub

by ashley

by Ashley Morgan

A few days ago Earth Balance put out a post on their site about vegan-ized versions of classic American sandwiches, which made me think of one of my most favorite things I make: the eggplant “meat”ball sub. I’ve been making this sandwich long before I even thought about the vegan or vegetarian lifestyle, however that version did have several different cheeses, which I have omitted for my new, completely vegan version.

I’m extremely excited to share this with you, as I’m chowing down on my sandwich as I type and, while it may be due to being the first “normal” food I’ve eaten since starting the detox, it tastes like one of the best things I’ve ever had. I think this version is even better than its previous, dairy-filled counterpart. I hope that you find it as enjoyable as I do.


1 large eggplant (I chose one about 12 inches long)

1 medium sweet onion

Bunch of fresh basil, to taste (I used five, 3-inch long leaves)

2 tablespoons chopped garlic (I used bottled, you can do it fresh)

2 tablespoons dried oregano

1 tablespoon dried rosemary

1 tablespoon coarse kosher salt

Freshly ground pepper, to taste

1 to 2 cups of panko bread crumbs

1/4 cup ground pine nuts

1/4 cup nutritional yeast

1 cup extra virgin olive oil (add little by little to feel)

1 cup canola oil (for frying)

1 cup marinara sauce (I used Whole Foods’ 365 Organic Brand, Mushroom Flavor)

Earth Balance butter

Vegan Mozzarella Cheese (I used Daiya brand shredded cheese)

Vegan hoagie rolls (I used Whole Foods’ Hearth Bread Petite French Rolls)

Makes about 20 large eggplant “meat”balls, enough for about 10 sandwiches. The eggplant “meat”balls freeze very well, so they are good to make ahead.


Heat a small amount of olive oil over medium-high flame in a large frying pan (I used a large Paella pan that I love because it has high lips). Thinly chop the onions and add to the pan, along with the chopped garlic. While the onions and garlic are simmering, chop the eggplant into very small cubes, about 1/4 of an inch wide. Once the onions are translucent and are beginning to caramelize, lower the heat to medium and add the eggplant. Stir liberally while hand-tearing in the fresh basil.

Stirring frequently, add in all other spices. Continue stirring while adding 1/4 cup of olive oil, slowly, to the pan. Once the eggplant is translucent and mushing, remove pan from heat. Place a separate pan on the burner, filled with one cup of canola oil. Heat over medium heat.

While waiting for the canola oil to heat, let the eggplant cool slightly before beginning to slowly add the panko bread crumbs, ground pine nuts and nutritional yeast. Once cool enough, use your hands to mash the mixture together until you receive a uniform consistency that will stay together with minimal coaxing. Keep adding additional olive oil to the mixture until you feel the balls forming nicely. You may need a little more or a little less than two cups of panko. At this point, taste the mixture to make sure the spices are balanced. You can still add salt, pepper or any of the dried spices to increase flavor, just ensure to mix well.

Once you are happy with the flavor of the mixture, begin forming your “meat”balls using the palms of your hands. I like mine to be quite large, therefore I usually will form balls that are a little larger than a golf ball. The size is entirely up to your tastes.

Make sure to pack the balls well in the palms of your hands, smoothing them so that they will not fall apart in the frying process. Once you have formed the “meat”balls, check the oil by carefully putting a tiny amount of salt in the oil. If it sizzles rapidly, the oil is ready.

Fry the balls well in the oil, until they are crispy golden brown. They fry extremely quickly, so it’s best to only put one or two in the oil at a time, carefully using a metal slotted spatula or spoon to roll them around, giving them even color. Carefully pull them out of the oil once golden brown and place on a paper towel, to soak up any additional oil.

Once all have been fried, remove pan from burner and place in the cold oven, this will keep the smell of oil from permeating any more into your home. While your eggplant “meat”balls are cooling, spread Earth Balance on each of your split rolls and put into a warmed toaster oven until the spread has melted. While this is melting, warm your marinara sauce either in a saucepan or in the microwave (carefully, this splatters A LOT in the microwave).

Assemble subs by placing desired amount of eggplant “meat”balls on each roll (if you made them as big as I do, you will probably only need two per sub). Pour warmed marinara sauce over the balls and sprinkle with vegan mozzarella cheese, in my case, Daiya shredded cheese.

Place sandwiches carefully on a piece of aluminum foil and broil in the toaster oven until cheese has melted. Serve immediately and enjoy!

If you have made a large batch in order to freeze some of the eggplant “meat”balls, assemble the fried, but cooled, balls (without any sauce) into a freezer-tight container. I’ve frozen them up to a month without any problem, as long as your container really is freezer-tight. Warm up either in a toaster oven or traditional oven at 325 degrees for about 20 minutes.

I hope you enjoy and please let me know how they turn out, if you decide to make them 🙂

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