1 TBSP of Olive Oil
Inspired by the thought of a BLT and a PHILLY steak, I thought of this mixture. Its hard to find something to eat on a sandwich when you’re eating a vegan diet. Unless you just want peanut butter and jelly all the time. So here’s a hot yummy sandwich that tastes oh so sandwichy.
4 sandwiches worth
*1 large onion sliced long
*1 green pepper chopped in chunks
*1 celery stalk, chopped small
*3 Tablespoons of imitation (soy) bacon bits
*1 Tablespoon of Garlic powder
*1 Teaspoon of black pepper
*2 pinches of salt
*1 Tablespoon of spicy mustard or dijon
*1 Tablespoon of vegan (without anchovies) Worcestershire sauce
*Bread of your choice (F. Y. I – wheat is plant based, white is not)
*Water as needed
*Condiments of your choice. Veganaise and ketchup is delish
HERE’S A HOMEMADE VEGAN WORCESTERSHIRE SAUCE:
Step 1: Slice onion, celery, and pepper and put in a skillet with no oil. Add garlic powder, black pepper, and fry them up on medium heat for about 5 minutes. Add a little water if they are sticking when stirring.
Step 2: Add bacon bits, blending well, and about 1 Tablespoon of water and cook mixture until everything is soft, about 10-15 minutes. Keep stirring and add a little water if necessary to keep mixture from sticking to skillet.
Step 3: Add spicy mustard and stir until blended.
Step 4: Add Worcestershire sauce and stir until well blended and cook until all liquid is absorbed. Add salt and stir, put on simmer, no lid, just to keep hot.
Step 5: Toast your choice of breads and add a little Veganaise and ketchup to top and then some of the cooked mixture to the bottom. Slap together, cut in half, and go to town.
* I used an Orowheat sandwich thin whole wheat with flax seed bun for mine and regular whole wheat bread for my other diner. See pictures
*1 can of black beans
*1 firm package of tofu
*12 lasagna noodles (your favorite kind)
*2 cans stewed tomatoes drained well but reserve the liquid of 1 can for recipe
*1 medium onion, chopped small
*1 red bell pepper, chopped small
*6 small yellow squash or 1 bigger one
*1 jar of your favorite spaghetti sauce (or your homemade)
*1 carrot cut matchstick or shredded
*2 zucchini, 1 for sauce, 1 for top layer
*2 Tablespoons of minced roasted garlic from jar
*1 Tablespoon of parsley
*1 Tablespoon of oregano
*1 Tablespoon of basil
*1 Teaspoon of garlic salt
*2 Teaspoon of black pepper, divided
*1 can black pitted olives, minced
*2 Tablespoon of Veganaise mayo
-Fry them up in a skillet with 1 Teaspoon of garlic salt and you don’t need to add oil. If they start to stick add a little water. Just keep checking and stirring. We just want to soften them and make them tastier here.
*1 cup of oil of your choice
*4, 100 percent whole wheat tortillas
*1 medium onion, chopped in medium cubes
*1/2 cup fresh or canned with water low sodium mushrooms, chopped finely or use food processor
*2 can with low sodium stewed tomatoes, drained (tip save juice in fridge for another dish later)
*1 can of Taco Bell Vegetarian refried beans
*1 Tablespoon of Chilli Powder
*1 Tablespoon of Garlic Powder
*1 Teaspoon of black pepper
*1/4 cup of Enchilada sauce
*Optional for topping – black olives, Daiya Cheese, vegan pepperoni, and fresh tomatoes chopped
-Add pepper and garlic powder and fry up until translucent.
– Open enchilada sauce and add ONLY 1/4 cup and save the rest for another meal. Add to bean mixture.
If you want to do this start chopping and your mixtures will be ready to go when your done.
Anyway add some of the tomato mixture to the top and spread. Then toppings like olives or chopped fresh tomatoes.