Classic Club Sandwich ~ Vegan

February 12, 2024February 12, 2024Leave a comment

Serves: 2
Total Time: 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

So simple…So Tasty!

As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon or using another vegan bacon product like LightLife Smart Bacon or Sweet Earth Benevolent Bacon, which I equally enjoy. Then, I thought about coconut bacon; Mmm… and I thought of this old recipe from a 2015 post (found here). Coconut bacon can be used in so many ways; and it is absolutely fantastic on this Classic Club sandwich recipe. A little sweet and a little smoky – the Coconut Bacon kicks the flavor up nicely. The only tweak I made to my coconut bacon recipe was to allow the ingredients to marinate first for about 15-20 minutes before baking/ toasting. This time I used agave nectar instead of maple syrup, so I also added an extra drizzle of agave.
For this Classic Club Sandwich recipe, feel free to swap out the bacon or use a store-bought vegan bacon, if you prefer. This recipe serves two since it’s just the two of us, but this recipe can certainly be doubled or adjusted to serve more.
Enjoy!

Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (recipe found here)
Salt/Pepper to taste

Directions:
These directions are simple – layer ingredients on sandwich according to preference.

-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit the mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!

Classic Club Sandwich ~ Vegan

Serves: 2
Total Time: 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (Follow link above)
Salt/Pepper to taste

Directions:
These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I add Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!

Smoked Tofu Sandwich

August 20, 2023August 20, 2023Leave a comment

Smoked Tofu Sandwich
(Vegan / Dairy-Free)

Makes: 2-3 Sandwiches
Total Time: 1-hour
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

I made this recipe initially using the spices as a dry rub on the tofu, then creating a paste with the liquid smoke. However, it was completely missing a sweet element to counterbalance the spices. So, the next day I re-made the recipe by tweaking it and adding ketchup and raw cane sugar. The addition helped balance the taste perfectly. The tofu was prepared in an air fryer, but you can also bake it in the oven. Although quicker in the air fryer timewise, it resulted in an hour total – because of air frying in batches. The smokiness of the tofu blends perfectly in this sandwich with the heirloom tomatoes (in season), Vegenaise, pickles and bibb lettuce, on a sesame seed bun. I hope you try this one, so delicious… enjoy!

Ingredients:
1 (14oz-package) Extra Firm Tofu
1 1/2 Tbsp Liquid Smoke
1 Tsp Chili Powder
1 Tsp Onion Powder
1 Tsp Smoked Paprika
1 Tsp Raw Cane Sugar
1 Tbsp Ketchup

For the sandwich:
Sesame Seed Buns
Bibb Lettuce
Vegan Mayo (Vegenaise)
Heirloom Tomatoes
Prepared Smoked Tofu
Pickles

Directions:
-If you choose, press the tofu for several hours. Slice the tofu into three slices lengthwise, then cut in half.
-In a small bowl, combine all the spices, liquid smoke, sugar, and ketchup to combine.
-Cover the top of each piece of tofu with the spread.
-Place in air fryer basket and cook at 350 for 10 minutes. Flip each slice of tofu and top with additional spread. Cook for another 15 minutes.
-To assemble the sandwich: Slightly warm or toast the sesame bun and add Vegenaise. Layer with bibb lettuce, heirloom tomatoes, tofu, and pickles.
-You can place three slices of tofu making two sandwiches, or two slices of tofu to make three.
-Enjoy!

Mock “Tuna” Salad ~ Today as a “Tuna” Melt

August 8, 201512 Comments

Mock “Tuna” Salad ~ Today as a “Tuna” Melt
(Serves 4) ~ Vegan, Gluten-Free, Dairy-Free

This is an oldie but a goodie. I make this recipe a lot! It is truly the perfect lunch item for me. I love it on a salad, in a wrap or on a sandwich. I made my Eggless “Egg” Salad the other day and so many people enjoyed it that it made me think of my Mock Tuna which I make so often… now why is it that you haven’t you gone vegan yet? Today I make this as a “Tuna” Melt… Oh my gosh. This is truly a masterpiece of ooey gooey deliciousness! Get your napkin out, and maybe a bib, enjoy!

Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.

-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!
Mock “Tuna” Salad

Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

GO Vegan!! – Up close and very personal! 🙂

Mock “Tuna” Salad ~ “Tuna” Melt

Servings: 4-6
Time: 15mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!

Mock “Tuna” Salad

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

Eggless “Egg” Salad

August 4, 2015August 4, 201514 Comments

Eggless “Egg” Salad
(Serves 4) – Vegan, Gluten-Free, Dairy-Free, Egg-Free

This recipe is so simple and delicious… I’m pretty sure you guys are starting to notice a trend throughout my posts – simple simple. I love easy dishes and this recipe takes no time at all. I typically like to mention a couple add-ins or swaps because sometimes you may not have certain ingredients on hand: capers and/or nutritional yeast would be nice additions to this recipe or you can swap the pickle with (1-2 Tbsp) of Relish instead. You can spice it up with Chili Powder or freshen it up with Dill. Enjoy!

Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.

-Combine tofu mixture in bowl with remaining ingredients.

-Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

Another reason to be vegan! Eggless Egg Salad – you won’t miss the period.

Eggless 'Egg' Salad

Servings: 4 ~ Vegan, Gluten-Free, Dairy-Free, Egg-Free
Time: 10mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/
Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
-Combine tofu mixture in bowl with remaining ingredients. Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

Memphis Taproom Phila. PA ~ Restaurant Review

July 27, 2015September 1, 202218 Comments

Memphis Taproom
2331 E. Cumberland St. Philadelphia, PA 19125
(215) 425-4460
Located in the Kensington section: Border of Port Richmond & Fishtown neighborhoods.

Just to quote myself again from my Coconut Bacon post,

[“The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Drive-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club”]

I would categorize this restaurant as a dive. I know people go for the beer (hence ‘Taproom’) and they have a beer garden too, but we went for the food! They offer vegan sandwiches and appetizers on their menu. The Smoked Coconut Club (Grilled Lemon Garlic Tofu, Smoked Coconut with Tomato Herb Mayo) is truly divine. A favorite amongst vegans and non-vegans alike. I’ve had their Spaghetti Sandwich (Lentil Meatballs, Marinara and Vegan Mozzarella – Daiya) in the past also.
My brother is getting married soon and Saturday morning was his future wife’s surprise Bridal shower. These past few weeks have been hectic with preparations – centerpieces, décor etc. The bridal shower was a success, Breakfast at Tiffany’s themed! Everything was beautiful. Given the theme and the time of day, brunch was offered. There were no vegan selections for Jasmine and I, however, since the guys were hanging out at my brothers until the shower was over it turned out to be the perfect opportunity for us to hit up Memphis Taproom before heading home.
This was my first time trying the Hummus (Hefeweizen Hummus) served with Grilled Pita, Carrots, Cucumbers, Kalamata Olives sprinkled with Sumac. The hummus was amazing, warm, flavorful and devoured very quickly (evidence below)…we stopped eating for a moment when I remembered to photograph it. 🙂
(Excuse the cell phone pics :-/)

–

Although I’ve recreated this sandwich in the past…I don’t have any pics today to share of my creation, however, combining a few of my prior posts you can easily re-create a similar sandwich.

Coconut Bacon:

Baked or Grilled Tofu:

Try with my Russian Sauce (Although I have tried my hand at the Tomato Herb Mayo)

If you’re in Philly check out the Memphis Taproom! Enjoy.

Corn Fritters with Mayoketchup Sauce

July 21, 2015July 22, 201513 Comments

Corn Fritters with Mayoketchup Sauce
(Serves 4-6) – Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)

The kids are visiting family this week. They love to squeeze in a few weeks in the summer visiting family but then we are left missing them. 😦 Typically when it is just Seth and I, we can very quickly fall into the routine of rice and beans for dinner…every day! Just as we are creatures of habit…I made a bag of Black Eyed Peas and a pot of brown rice. I prepared corn fritters to add with the rice and beans.
Originally I wanted to make and share this recipe last week on National Corn Fritter day (07/16). I missed it so I’ll share it today – National Junk Food Day, I don’t quite count this as junk food…although it is fried.
These Corn Fritters are fluffy, slightly sweet and scrumptious. While thinking of a sauce to pair with the fritters I had a nostalgic moment. Mommy frequently made Sorullos (Sorullitos) [I’ll share this recipe one day soon] when we were kids – these are basically a Puerto Rican style corn fritter sticks made from corn meal – typically an appetizer or side and ALWAYS served with Mayoketchup (which is exactly what it sounds like, lol). Please try this tasty treat. Enjoy!

Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.

-Add Soymilk and thawed Corn, stir to combine.

-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.

-Cook until golden – about 5-6 minutes, flipping halfway through cooking.

-Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional
-Stir together all ingredients to combine. Refrigerate any unused sauce.

Vegan Corn Fritters with Mayoketchup

Servings: 4-6 ~ Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)
Time: 20mins
Difficulty: Easy
Print

Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.
-Add Soymilk and thawed Corn, stir to combine.
-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
-Cook until golden – about 5-6 minutes, flipping halfway through cooking. Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional

-Stir together all ingredients to combine. Refrigerate any unused sauce.

Waldorf Salad with Kale & Chickpeas

July 2, 2015July 6, 20154 Comments

Kale & Chickpea Waldorf Salad with Dressing
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free

Want to know the secret to the best Waldorf Salad? Here it goes…toast the walnuts! Oh yes and organic is best this salad is all organic as is most of the dishes I create 🙂 . So about those Walnuts…this classic with Apples, Celery and Raisins is nothing without the Walnuts. Toasting them instead deepens the earthiness; it enhances the flavor and pairs well with the dressing for added creaminess. I used Raisins and Kale instead of the traditional grapes and lettuce. Tossed in a traditional “mayo” dressing with dill and celery seed which add an extra [hmm…] to the recipe. Fresh and crisp. Enjoy!

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.

-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.

-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.

-Dressing: Whisk together all ingredients.

To Combine there are a few options:

#1 You can top the kale with the Apple mixture then drizzle the dressing over top.

#2 You can toss the apple mixture with the dressing then top over the kale.

#2

#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing and it won’t be dry either. Enjoy!

Kale & Chickpea Waldorf Salad with Dressing

Servings: 4-6 ~ Vegan, Gluten-Free, Dairy-Free
Time: 10 mins
Difficulty: easy
Print

Credit: https://veganrescue.com/

Waldorf Salad with Chickpeas/Kale
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
-Dressing: Whisk together all ingredients.

To Combine there are a few options:
#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
#2 You can toss the apple mixture with the dressing then top over the kale.
#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing or it won’t be dry.

Vegan Rescue

Uncover the Vegan within.

Tag: Vegenaise