Serves 4 Ingredients
1/2 cup vegetable broth
1/4 cup hot sauce, plus more for serving
1 tablespoon vegan butter
1 14 -16-ounce package tofu, pressed overnight, and cut into 12-inch slices
4 cups shredded cabbage
2 medium apples, grated
1 medium shallot, grated
6 tablespoons vegan mayonnaise, plus more for spreading
1 tablespoon apple cider vinegar
Salt and black pepper
4 6-inch hoagie rolls or gluten-free wraps
8 slices tomato
Preparation
Combine the broth, hot sauce, and butter in a medium saucepan. Bring the sauce to a boil, add the tofu slices and reduce to a simmer. Simmer the tofu for 10 minutes. Remove the pan from the heat and set aside for 10 minutes to marinate.
Combine the cabbage, apple, shallot, mayonnaise, and vinegar in a large bowl. Season with salt and black pepper and mix well.
Heat a large grill pan over medium heat. Drain the tofu, reserving the marinade. Grill the tofu until heated through and grill marks appear, about 5 minutes per side. Baste the tofu with the reserved marinade, as needed.
Toast the hoagie rolls or warm the wraps. To assemble the sandwiches, spread a few teaspoons of mayo on the rolls or wraps. Add 2 slices of tomato and two slices of grilled tofu to each sandwich. Top with more hot sauce, if desired, and add slaw, to taste. Serve.
Zsu Dever - See My Recipes - Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, ... , Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at .
Jackfruit Philly Cheesesteak Sandwich
Calories - 448 - Serves 4 Ingredients
2 Tbs. extra-virgin olive oil, divided
1 large onion, sliced
2-20 oz. cans of jackfruit in brine, drained and rinsed
½ tsp. garlic powder plus extra for sprinkling
½ tsp. onion powder
½ tsp. paprika
½ tsp. celery seed
½ tsp. kosher salt
¼ tsp. black pepper
A pinch of cayenne pepper
1 Tbs. chickpea flour
¼ cup low-sodium vegetable broth
2 Tbs. gluten-free, vegan Worcestershire sauce
1 Tbs. balsamic vinegar
4 gluten-free rolls
¼ cup vegan mayo
1 cup vegan cheddar cheese
Preparation
Preheat the oven to 400 degrees. In a skillet that has a lid, heat 1 Tbs. of oil over medium heat. Add the sliced onions and cook for 3 minutes until they start to soften. Lower the heat to medium-low and let the onions cook, stirring often, until they are browned and caramelized. This should take about 20 minutes. Transfer to a plate and set aside.
While the onion is cooking, prepare the jackfruit. After rinsing them in water to get rid of the salty brine, dry the jackfruit pieces in a clean towel. Using a paring knife, cut the triangular core out of each piece of jackfruit. Slice the cores into small pieces. Place the jackfruit into a bowl. Add the garlic powder, onion powder, paprika, celery seed, salt, black pepper and cayenne pepper to the bowl. Mix well so that the jackfruit is completely coated with the spices. Put the jackfruit into the dry skillet and toast them over medium-high heat for about 5 minutes. This will lock in the spices.
Add the remaining Tbs. of oil to the skillet. Stir the jackfruit so that it gets coated with some oil. Add the caramelized onions to the pan and mix it with the jackfruit. Add the flour and mix it well into the oil, onions and jackfruit. This will help make the gravy. Add the vegetable broth, Worcestershire sauce and balsamic vinegar. Mix well. Lower the heat to medium, cover the skillet and let the jackfruit and onions simmer for about 15 minutes, until it is soft and tender.
When the jackfruit is soft, use two forks to pull the pieces apart and shred them. Transfer the shredded jackfruit to a large baking sheet. Arrange it in a single layer and bake for 15 minutes. This will make the jackfruit chewier.
Set the oven to broil. Slice open the rolls and spread a thin layer of mayo on each bottom piece. Sprinkle with some garlic powder. Mound the jackfruit on 4 bottoms of the rolls. Top with the shredded cheese. Place the rolls on the baking sheet, all face up. Broil for 2-3 minutes. Be sure to watch it so it doesn’t burn. Remove from the oven and place the tops of the rolls over the jackfruit. Serve while hot.
Rhea Parsons - See My Recipes - When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray. Â That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.
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