I had a craving for some old fashioned sandwiches, something I hadn’t had in a really long time. I took two favorites from before, egg salad and BLTs, and veganized them into pure heaven! I like open-faced because I feel like there isn’t a whole lot of point to the bread in a sandwich, I mean it is the vehicle, and adds a vital texture of it’s own, but it can be over powering and not quite as visually appealing as a nice big open-faced sandwich.
I had been trying to figure out what I would do for the ‘bacon’ in the blt, and then magically, my roommate brought home this homemade sweet mesquite seasoning from his mom, perfect! I think a store bought mesquite seasoning would work just fine as well. P.S., I went the whole nine yards and made the BLT into a BLAT, oh yeah.
‘Egg’ Salad Sandwich
makes about 2 sandwiches
6 ounces extra firm tofu (I like sprouted organic)
2 tbs veganaise
1.5 tbs dijon mustard
1 tsp yellow mustard
1 tsp turmeric
1 sprinkle of garlic powder
2 green onions (or chives)
1 Tbs very finely minced red bell pepper
a tiny pinch a curry powder
salt and pepper to taste
2 slices of toasted rye bread
A little more veganaise for slathering on bread
greens of your choice (I went with microgreens)
1 sprig of dill, minced
sprinkle of smoked paprika
Press the water out of the tofu and chop finely, like a 1/4″ dice. In a medium bowl add all the ingredients from the veganaise to the salt and pepper, and stir to combine, then stir in the tofu and toss to coat completely. The tofu will crumble a little further in this process and that’s fine. Set Aside. After toasting your bread, slather with a little more veganaise and sprinkle on the dill and microgreens. Next spoon the ‘egg’ salad on top in big heaps, and sprinkle with a dusting of paprika. Perfection!!
Vegan BLAT Sandwich
makes about 2 sandwiches
1/3 c Coconut Chips (Seen them at Trader Joe’s and Ralphs for you Californians)
1 tsp mesquite seasoning
1 tbs maple syrup
1/2 tsp paprika (for color)
3 tbs veganaise
3 basil leaves
2 slices toasted sourdough bread
2 big romaine leaves, stems removed
6 slices avocado
3 plum tomatoes
Preheat the oven to broil. In a small bowl, combine the coconut chips, mesquite seasoning, maple syrup and paprika, and stir to coat. Put this on a foil lined pan and put under the broiler for about 1 minute. Give it a stir and put it back in for one minute. You want it to get piping hot and the maple syrup sort of carmelized, but don’t let it burn! Meanw
hile, finely mince the basil and stir it into the veganaise. Slather this onto your sourdough bread. Rip the romaine into small pieces and put on top of your basil mayo. Next, put three slices of avocado per sandwich, and smush them down a bit, this really holds things together. Then, thinly slice the tomatoes and lay them on top, and top that off with your crumbly hot ‘bacon’.
It’s sandwich party time!