Vegan Club Sandwiches

EPISODE 20

My mom and I first tried this sandwich at a restaurant in Montreal called L’Anecdote. Obsessed with its incredible flavour, I was determined to create a version which would be just as delicious without cheese. These definitely fit the bill as the different ingredients meld together to perfection. These are great made up to 12 hours in advance, and eaten cold as a picnic lunch. The longer they sit, the less then fall apart as you devour them.

Ingredients – Tofu
  • 450g tofu
  • 2 tbsp soya sauce
  • Sriracha (around 1 tsp)
Instructions – Tofu

Drain and dry the tofu. Cut into pieces with a 1 centimeter thickness. Add a few tablespoons of oil to a large pan and cook on both sides until the tofu is deliciously crispy. Add the soya sauce and sriracha and cook until the soya has been completely absorbed (around 1 minute).

Ingredients – Mushrooms and Onions
  • 24 oz slices mushrooms (I like a mix of cremini and white button)
  • 3 onions, sliced
  • ½ tsp salt
  • Salt and pepper
  • Optional: squeeze of lemon juice
Instructions – Mushrooms and Onions

In a large pan, heat a few tbsp of olive oil, then add the onions. Once softened, add your mushrooms, stirring occasionally. Once the mixture has softened, season with salt and pepper to taste and, if you feel like it’s missing something, add a small squeeze of fresh lemon juice.

Ingredients – Assemble
  • Toasted hearty bread (I like whole wheat)
  • Mayo/Veganese
  • Dijon mustard
  • Lettuce/spring greens
  • Around 2 tomatoes
Instructions – Assemble

Put mayo on one piece of bread and mustard on the other, then build your sandwich: mushrooms and onions, the tofu, the greens, and the tomato.

Place the other piece of bread on top and press down, then cut in half (on the diagonal of course). If you’re going to be transporting the sandwich, put some toothpicks in to hold it in place.

Enjoy!

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