Grilled Veggie Panini


SERVES 2
 

INGREDIENTS

4 slabs of Sourdough bread
1 red onion
1-2 tomatoes
1 zucchini
2 Portabella mushrooms
½ oz. vegan butter / Earth Balance
1 oz. veganaise
Handful of fresh basil
Salt, pepper, garlic powder, touch of cayenne

 

 

INSTRUCTIONS

Sandwiches are my favorite. This is one of the few vegetarian dishes I'd make myself when cooking my way through college at a family-owned joint, and it's still a "go-to" today. You'll want to start by chopping up an onion, a zucchini, a tomato, and a portobello mushroom in equal-sized pieces, about the size of a nickel. Get a little olive oil going in the pan until hot. I like to add a little fresh garlic and basil beforehand. Add the veg and sauté until scorched on each side. Toss in some sea salt, pepper, garlic powder, and a little cayenne if you're feeling it. Remove from heat and get another pan going. Grill up two hunks of bread of your choice, coated with a knob of Earth balance spread or other vegan butter until golden brown. As the bread cooks, add a little vegan cheese to melt, and slather one side of the bread with a generous layer of vegenaise. Sprinkle a little "nooch" if you have it.

When bread is ready, remove from heat and top with grilled veg. Assemble your sandwich, line it up with either oven-baked fries, sweet potato tots, or simple chips or crisps.

Buffalo BBQ Jackfruit Wrap

Buffalo BBQ Jackfruit Wrap
INGREDIENTS 

Jackfruit / Marinade: 
1 can jackfruit (strained and shredded) 
Generous glug of BBQ sauce (enough to coat jackfruit) 
1⁄2 oz. Bragg’s
Aminos / Coconut Aminos
Drizzle of Sriracha (preferably this brand) 
Drizzle of Oil 
Salt and pepper

Wrap:
1 Large Tortilla
1⁄2 Avocado 
1⁄2 Red Onion (sliced)
 1⁄2 Tomato
1 Pickle
Shredded Romaine or Purple Cabbage
Small handful of Hemp Hearts
Vegan Soy-Free Mayonnaise / Sriracha 

Grilled Cheese with Roasted Tomato Soup

Grilled Cheese with Roasted Tomato Soup

INGREDIENTS


(SOUP)

6 Tomatoes  (“On-the-vine” or similar)
Generous knob of vegan butter
5 cloves of garlic
1 cup of coconut cream
4 cups of veggie stock
4 oz olive oil
Salt and pepper
Organic Tomato Paste (Optional)
Cayenne Pepper (Optional)


(SANDWICH)

Bread (needs to toast well)
Small knob vegan butter
Vegan Cheese (Violife of FollowYourHeart)
5 slices smoked Tofurky
Nutritional Yeast