1/3 cup jarred sliced jalapeños, plus 2 tablespoons brine
1/4 cup mayonnaise
Salt and pepper (I used table salt and freshly ground black pepper)
1 tablespoon chipotle chile powder
6 (3-ounce) boneless, skinless chicken thighs, trimmed (our thighs weighed more than 3 ounces)
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup vegetable oil
4 large sandwich rolls, split and toasted
Take a mixing bowl and toss the cabbage, jalapeños, 1 tablespoon brine, 2 tablespoons of mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, setting it off to the side for now*.
In a bowl big enough to fit the chicken in, stir the chile powder, remaining 2 tablespoons of mayonnaise, remaining tablespoon of brine and 1 teaspoon of salt until combined. Add the chicken to the bowl, tossing to coat. Get a large zipper-lock bag and mix the flour and cornstarch together in it. Place the chicken in the bag, seal the bag and shake vigorously until the chicken is fully coated in the flour mixture.
Take a 12-inch nonstick skillet (I used a 12-inch cast-iron skillet) and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot enough that it’s shimmering, place the chicken in the oil, covering the skillet with a lid and letting the chicken cook for 8 to 10 minutes or until it has a deep golden brown color and reads 175 degrees on a thermometer, flipping once during that time (I cooked the chicken for 8 minutes). Take the chicken out of the skillet and place on a paper towel-lined plate. Cut each piece of chicken in half crosswise and divide the slaw and chicken up evenly among the 4 rolls. Eat right away.
*They say to make the slaw first but once that slaw sits too long,, the dressing turns purple so I waited until the chicken was done cooking before actually mixing the slaw ingredients together.
I miss ordering spicy fried chicken sandwiches so when I came across this recipe, I knew I had to try it out ! What’s spicy to one person may not be spicy to another and for me, this wasn’t all that spicy ! I got more of the smokiness rather than the heat from the chipotle and between the mayonnaise and the buns, if there was heat from the jalapeños, I didn’t notice it. What it might have lacked in spiciness though, it made up for in flavor. From the smokiness of the chipotle to the flavor of the jalapeño brine and the various textures you get from the slaw, fried chicken and toasted buns, I gobbled this up !
Spread the horseradish sauce over the cut sides of the bread, adding on the remaining ingredients afterwards.
*My baguette was longer than 6-inches so I had to use more than 2 tablespoons in order to completely cover the cut sides.
This was such an easy sandwich to make ! I’m honestly not sure what makes this Korean other than the chopped kimchi being in it, but I loved eating it ! The bread had a nice crunch to it which was a good contrast to the creamy horseradish sauce and the tender roast beef. I couldn’t taste the kimchi and arugula nearly as much as I did the horseradish sauce but I’m not complaining, I love eating roast beef with horseradish sauce ! I would gladly make this again, especially on a busy day.
This recipe came from Rachael Ray magazine.
I wasn’t paid in any form to promote Rachael Ray magazine.
Take a large cast-iron skillet or frying pan and pour the oil in, setting the skillet over medium heat. Once the oil’s hot, add the onions and bell peppers in, stirring them around for 10 to 12 minutes or until they’re soft and fully cooked. Add the shaved seitan into the skillet and let it get browned, stirring frequently for 3 to 4 minutes.
Take a small bowl out and whisk the Worcestershire and water together in it. Pour the mixture over the seitan and vegetables, tossing to coat. Let the mixture cook for another 3 minutes. Season with salt and pepper to taste.
While the seitan and vegetables are cooking, take your buns and cut them in half. Take 1 tablespoon of butter per bun and spread it over the cut sides of the bun. Toast the buns. Spread the nacho cheese over the toasted sides, topping with a “generous” amount of the seitan mixture. Drizzle more cheese on and eat right away.
Saved by Seitan
3 cups vital wheat gluten
1/4 cup nutritional yeast
2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon celery salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground mustard
1 teaspoon ground pepper (we used freshly ground black pepper)
2 vegan beef-flavored bouillon cubes, dissolved in 3 cups hot water, or 3 cups low-sodium vegetable stock (we used the bouillon cubes dissolved in water)
1/4 cup vegeetable oil
2 tablespoons low-sodium tamari or soy sauce
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
Preheat your oven to 350 degrees.
In a large mixing bowl, mix the vital wheat gluten, nutritional yeast, spices and herbs together.
In a separate bowl, stir together the stock, vegetable oil, tamari, vinegar and tomato paste until thoroughly combined. Take the stock mixture and add it to the vital wheat gluten mixture, stirring just until combined.
The mixture will be very moist but able to stay in one piece. When you get it in your hands, it should be slippery, not sticking to your hands. You’ll be able to feel the stretchiness due to the gluten that’s binding the whole thing together. Place the dough on a large work surface and knead it, pulling and stretching, folding the dough over itself a few times. Now shape the dough into a log that’s around 10 inches long and 5 inches in diameter (this was the trickiest part of the recipe for us*).
Lay out a large enough piece of heavy-duty aluminum foil and put the dough log on the foil, wrapping it up so tight that there are no gaps (you may even need 2 pieces of foil to make sure the log is secure). Make sure the ends of the foil are tight and twist them to seal.
Place the log on a baking sheet and place it in the oven to cook for 90 minutes. The log should feel pretty firm once it’s done. Cool the log down at room temperature, placing it in the fridge afterwards and letting it sit overnight before it’s used for sandwiches.
If you’re going to slice this real thin they recommend using a sharp knife but if you’re going to shave the meat they recommend using a mandolin**.
Store any leftover seitan in the fridge and eat within 10 days of making it. It will stay good for up to 2 months if it’s wrapped up and put in the freezer. Make sure to thaw the seitan completely though before slicing it if you’re gonna freeze it.
*When we were shaping the dough into a log, we’d reach the desired length and diameter and it’d start to tighten back up, causing it to shrink in size, so we had to move really fast in wrapping the log up once it got the right size shape to it.
**The mandolin would guarantee you identical cuts but we chose to shave our seitan using a knife.
The nacho cheese
1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
1/2 cup peeled, diced carrot (about 1 carrot)
1/4 cup vegetable oil
1/4 cup nondairy milk or water (we used plain soy milk)
1 tablespoon nutritional yeast
1 1/2 teaspoons arrowroot flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
2 teaspoons freshly squeezed lemon juice
6 pickled jalapeño slices or to taste (we used 6 slices), plus 3 tablespoons brine
1 tablespoon tomato paste
Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrots to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese sauce has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or microwave the sauce (we chose to reheat this in a saucepan). If you think the sauce loses it’s smooth consistency during reheat, try adding in a small amount of water or nondairy milk.
*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.
Alright so yes, this sandwich does take a bit of prep and work to get made but the taste made it worth it ! While the seitan won’t fool you into thinking that it’s actually beef, it tastes so good paired with the nacho cheese and vegetables ! It was hard to restrain myself to just one or two sandwiches !
These recipes came from Vegan Comfort Classics by Lauren Toyota.
We weren’t paid in any form to promote Vegan Comfort Classics by Lauren Toyota.
1 tbsp. olive oil (we used extra-virgin olive oil)
1/4 cup vegan Worcestershire
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. smoked paprika
2 large portobello mushrooms
1 bell pepper (we used a red bell pepper)
1/2 large white onion
2 tsp. olive oil (we used extra-virgin olive oil)
1/2 cup pre-soaked* cashews
2 tbsp. tapioca starch
1 1/2 tbsp. nutritional yeast
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Dijon mustard
1 tsp. apple cider vinegar
1 1/4 cups water
4 hoagies, French rolls or hot dog buns
Make the marinade by mixing the following ingredients together in a large bowl: oil, Worcestershire, garlic powder, salt, paprika and steak seasoning. Carefully pull the stems off the mushroom caps, using a spoon afterwards to take the gills off the caps. Thinly slice the caps and put them in a marinade. Using your hands, carefully toss the sliced caps in the marinade until they look thoroughly coated. Thinly slice the bell pepper and onion, leaving them off to the side for now.
Take a large, deep pan and pour the two teaspoons of olive oil in, setting it over medium-high heat. Let the oil heat up for a minute or so before moving onto the next step.
Toss the onion and bell pepper into the pan, stirring them around now and then for 5 minutes. When you’re not stirring, get the sauce made: put the cashews, starch, yeast, salt, garlic powder, onion powder, mustard, vinegar and water into a high-speed blender. Blend the mixture on high for 2 minutes or until the sauce looks smooth (we used the puree setting on our blender to get the sauce smooth).
Scoot the bell pepper and onion to the outer edges of the pan, leaving a nice wide open space in the middle. Spread the mushrooms out in the middle, pushing them down with a spatula so they get seared. Cook the mushrooms for 2 to 3 minutes or until they are browned and have softened. Flip them over, press to get a sear and cook for another 2 to 3 minutes or until they are browned and softened like the first side.
When most of the liquid in the pan has cooked off, mix the mushrooms in with the peppers and onions. Turn the heat down to low and toast the buns.
Put a small saucepan over medium heat. Once the saucepan’s hot, pour the sauce into it. Stir the sauce constantly for 2 minutes or until the sauce has thickened. Split the mushroom mixture up between the 4 toasted buns, topping the mixture with A LOT of the cheez sauce.
*According to the book, you should soak nuts in water for at least 4 hours or overnight. We drained the water off before adding the cashews into the blender
They say this is supposed to serve 4 but if you want to actually have a hearty sandwich then this is only going to be enough to fit on 2 buns ! That delicious cheez sauce though, that was the star of this dish. There is so much cheez that it felt like we could’ve completely covered the buns and filling with cheez and still had some leftover ! There were bell peppers in the picture but if you don’t want peppers in your cheesesteak then you could omit them and it’ll still taste great !
This recipe came from “30-Minute Vegan Dinners”.
We weren’t paid in any form to promote “30-Minute Vegan Dinners”.
12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
4 onion buns, split in half
4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
2 tomatoes, sliced
Red onion slices, peeled (optional) (we used them)
Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.
This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.
Recipe source unknown.
We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.
1 cup vegetable stock (we used Swanson regular vegetable stock)
1 tablespoon hickory liquid smoke
1 cup textured vegetable protein (TVP)*
1 cup tomato sauce (we used Hunt’s)
1/4 cup ketchup
1/4 cup BBQ Sauce (recipe follows)
1 tablespoon light brown sugar
1/4 teaspoon dry mustard
2 tablespoons vegan Worchestershire sauce (we used Annie’s brand)
1 tablespoon white vinegar
1 tablespoon canola oil
1/4 cup diced white or yellow onion (we used a white onion)
1/4 cup chopped green bell pepper
8 whole wheat or spelt hamburger buns, lightly toasted (we used whole wheat hamburger buns)
Take a small saucepan out and pour the stock and liquid smoke in, setting the saucepan over medium-high heat. Once the stock mixture is almost boiling, stir the TVP in, taking the saucepan off the heat and leaving it off to the side for now.
Take a medium-sized saucepan out and add in the following ingredients: tomato sauce, ketchup, BBQ Sauce, brown sugar, dry mustard, Worcestershire sauce, and vinegar. Set the saucepan over medium heat, whisking the ingredients together. Turn the heat down, put a lid on and let the tomato sauce mixture simmer for 15 minutes, stirring the sauce now and then.
Pour the oil into a large skillet, setting the skillet over medium heat. Once the oil’s hot, toss the onion and bell pepper in, stirring for 3 minutes. Take the rehydrated TVP and add it to the skillet, continuing to stir for an additional 2 minutes.
Stir the tomato sauce mixture into the skillet, stirring just long enough to combine. Serve the Sloppy Joseph mixture on the toasted buns and serve immediately.
1/4 cup diced white onion
1 tablespoon olive oil (we used extra-virgin olive oil)
1 garlic clove
2 cups ketchup
1/2 cup molasses
1 1/2 teaspoons apple cider vinegar
1/4 cup vegan Worcestershire sauce
1 tablespoon hickory liquid smoke
1/8 teaspoon cayenne pepper (we used 1/4 teaspoon)
Pour the oil into a skillet, setting the skillet over medium heat. Once the oil’s hot, toss the onion in, stirring for 3 minutes or until the onion’s soft. Now toss the garlic in and continue stirring for another minute.
Put all of the ingredients (including the garlic and onion) into a blender and puree until smooth.
*We’d never worked with TVP before but this is what it looks like dry:
It sort of reminded us of cracker crumbs.
This first picture is what it looked like after it was mixed into the stock mixture:
We weren’t sure how this would turn out but this really did remind us of ground beef-based sloppy joes ! The TVP feels like ground meat when you bite into the sandwich. That BBQ Sauce is outstanding though, it tastes just as good as anything you’d buy from the store and tastes fantastic as part of the sauce for the Sloppy Josephs !
This recipe came “Quick & Easy Vegan Comfort Food”.
We weren’t paid in any form to promote Swanson, Hunt’s, Annie’s or “Quick & Easy Vegan Comfort Food”.