I spotted homemade vegan steak meat in the freezer I had forgot about.
It was perfect for this wrap.
I cooked the sliced steak and flavored it with Mediterranean-inspired spices (cumin, paprika, cinnamon, black pepper).
Freshly baked pita bread, arugula, onion slices, tomato, the Mediterranean steak, and olive-cauliflower sauce.
Scrumptious!
Here is my recent favorite, “Koya Katsu” again.
Koya-Katsu is panko-crusted deep-fried Koya-tofu (freeze-dried tofu).
The inspiration was this Maru buns I just baked.
I knew these soft buns would be perfect for sandwiches.
Lots of cabbage and a tomato slice at the bottom.
Crispy Koya Katsu.
Tartar sauce with pickled cauliflower and scallion.
Because of the flavor combination and the look, my husband asked me if I did anything special to make it taste like a fish sandwich.
You can see how small and adorable these are.
I was in a mood for a tall sandwich with layers of roast slices and fresh veggies.
I need to practice slicing roast, but this turned out just fine.
Crusty bread, mayo, Dijon mustard, kale, tomato, roast slices, and vegan Gorgonzola.
I don’t make croquettes often, but when I do, I like to make sandwiches with them.
The crispiness of the croquette is a nice touch.
Crusty bread, vegan mayo, kale, tomato slices, V-meat cheddar croquette, Japanese Worcestershire sauce, purple cabbage.
Another leftover makeover!
You can probably identify many things from our Thanksgiving dinner.
Roast slices, cranberry mustard, cheddar cheese, and baguette.
Everything is, of course, vegan, and homemade except for cranberry mustard (store-bought cranberry sauce was mixed with Dijon mustard).
My husband requested a panini today, and he really liked this.
I think it’s obligatory to make a sandwich with leftover Thanksgiving food.
Mashed potatoes, mushroom stuffed roast, gravy, cranberry sauce, nutty Parm, spinach, and mayo/mustard.
Enjoying the low-key weekend.
Homemade herbed bun, fresh spinach, thick teriyaki tempeh steak, and carrot-apple curry coleslaw.
So good!
The combination of curry, carrot, and apple is always a winner.
A hamburger with blue cheese was always my husband’s favorite.
Since I recently made a fresh batch of vegan blue cheese, I thought it was time to make a burger for him.
A homemade bun, homemade vegan mayo, Dijon mustard, arugula, soy burger from Aldi, Japanese Worcestershire sauce, fried onion, and blue cheese.
A lot of blue cheese!
And this one was for me.
Double portabella steaks in place of a soy burger.
The homemade buns were made with fresh rosemary.
I hope everyone had a great start of the week!
Since I’m not a big fan of mass-produced vegan cheese, I made plant-based cheese myself.
Homemade vegan cheese is not hard to make, and if you find a good recipe, it’s so delicious and satisfying.
This gorgonzola is one of my favorite cheeses to make.
The recipe is from this book.
I love its taste, texture, look, well, everything!
Gorgonzola is the main ingredient of this sandwich.
So, I spread it thick.
Then apple slices and Dijon mustard lingonberry jam mixture.
And then top it off with fresh arugula and chopped walnuts.
A delicious, beautiful, sophisticated lunch sandwich.
Anyone?
Tofu Katsu Sandwich.
Anything tastes better when deep-fried.
But it tastes even better when it’s cooked in the “Katsu” style, covered with the crispy Panko bread crumbs.
I used my turmeric bread for this sandwich.
The vibrant yellow color is so lovely.
What you find inside the sandwich along with the Tofu Katsu are spinach leaves, cabbage, and spicy mayo.
Tasty!
