TVP Pulled Pork Sandwiches

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What do you when your whole family wants pulled pork sandwiches and you’re vegan? Pull out for textured vegetable protein (TVP) and veganaise! A lovely dinner to welcome the start of summer, which is right around the corner.

This recipe is super easy. Can be pulled together in minutes—way easier than making pulled pork! But it tastes just as good as if it had been cooked hours and hours.

This recipes makes 4 sandwiches.

TVP Pulled Pork Sandwiches
 1 cup Textured Vegetable Protein
 7/8 cup of boiling water
 1 medium onion, dicedIMG_3995
 1/2 cup BBQ sauce
1 tbs flax oil
1 tsp Braggs Liquid Aminos
 2 cups shredded cabbage 
(or a bag of coleslaw vegetables)
 1/2 cup Veganaise
 1 tsp Dijon mustard
 1 tsp Apple Cider Vinegar
 Squeeze of lemon juice
 Salt and pepper, to taste
Additional BBQ, to taste
4 hamburger buns or rolls

In a large bowl, add the TVP and pour the boiling water. Add the 1/4 cup BBQ, flax oil, and liquid amigos. Stir together well.  Set aside for 15 minutes

In another large bowl, mix together all the remaining ingredients—except the BBQ and bun— to make the coleslaw. Cover and place in the fridge to chill.

Once the TVP is rehydrated, heat a skillet over medium heat. Add the onions and TVP mixture to the skillet. Cook until the onions are translucent and the liquid is mostly gone.

Add additional BBQ to the TVP if you like for more flavor.

Time to assemble! Place a big scoop of the TVP mixture on the bottom bun, top with a big scoop of your chilled coleslaw and top with the rest of the bun.

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Sweet, tangy, and satisfying! No reason you have to feel left out this summer at a BBQ.

Roasted Bell Pepper and Spinach Sandwhich

This is the sandwich to go with my gazpacho recipe. Not too complicated but tasty!

This recipe makes 2 sandwiches, but can easily be multiplied.


1 red pepper pepper
Olive oil
1/4 onion, sliced
1 cup fresh spinach (frozen is fine)
2 rolls (I used torta rolls)
Mustard
Horseradish
2 slices of vegan swiss cheese (I used Daiya)

Pre-heat the oven to 425 degrees.

Rub the pepper with some olive oil. This does not really help with the roasting process, just adds flavor.

Bake for 15 minutes, until the upside is lightly browned.

While the pepper roasts, sautee the slices onions and spinach in a pan over medium heat, with a touch of olive oil. Once the onions are translucent, set aside.

Remove the peppers from the oven and turn them over.

Bake for another 15 minutes.

The skin should be charred now and the pepper should practically be falling apart.

Place your pepper in a zip-lock bag. Let it sit and cool for 5 minutes.

Now the skin will be soft and cool enough to peel off. I usually peel the pepper in the bag, so there is less mess. Just peel off all the charred skin either with your fingers or a small knife.

Now cut the pepper in half. The steam and attached seeds will come out easily.

Wipe away any remaining seeds.

Set the two pepper halves aside.

Now we can assemble….

Heat a pan (the one you did the spinach in is fine) over medium-high heat.

Take spread of mustard and horseradish on each roll.

Add a slice of cheese on one side of each roll.

On half of the bell pepper on top of the cheese for each roll.

Add the spinach mixture on top of the pepper pepper.

Top with the other piece of the roll.

Squish the sandwich down a bit, this will help it all stay together

Place in the hot pan. Cook a few minutes, until the roll is crisp and golden.

Flip over and repeat on the other side.

Now you have a tasty grilled sandwich to go with your soup!