Slice off the crust of the bread as close to the crust line as possible.
Bring a small pot to boil. Add in the eggs and boil for 7-8 minutes. Remove the eggs from the hot water and peel off the shell. Chop up the eggs into bite-sized pieces and put them in a bowl. Add in the mango chutney, chili powder, and salt to taste. Give everything a toss until completely combined.
To assemble: Spread the eggs and chutney on one side of the bread. Spread out the microgreens on another slice and combine the slices.
While the eggs are boiling, make the cilantro-mint chutney. Chop the cucumber into thin slices.
To assemble: On one slice, spread out the softened butter. Top it with 8-12 slices of cucumber. On the other slice, spread about a tablespoon of the cilantro-mint chutney. Combine the slices.
Thinly slices the paneer into rectangles. In a frying pan, melt the ghee. Carefully place the paneer into the ghee and fry for 2-3 minutes on both sides until golden. Remove the paneer from the pan. Slice the tomato.
To assemble: Dip the slice of bread in any remaining ghee from the pan. Layer one slice of bread with 3 slices of paneer. Add 2-3 slices of tomatoes to the other side. Sprinkle about ½ teaspoon of chaat masala over the tomatoes. Combine the slices.
Cut each sandwich into half diagonally and serve with a cup of chai.
This delicious recipe and photos were created by MasalaAndChai.com, we simply shared it. Check them out for more great ideas!
1 cup chopped veggies, such as carrots, cauliflower, broccoli, or a mix
1 can (16 ounces) chickpeas, drained
1/2 cup all-purpose flour use gluten-free if needed
1/4 cup raw sesame seeds
2 cloves garlic, grated
1 teaspoon ground cumin
1/2 cup fresh cilantro, parsley, or a mix
kosher salt and black pepper
extra virgin olive oil, or avocado oil, for cooking
3/4 cup shredded gouda or Havarti cheese
6 fresh naan or pitas, warmed
pickled red onion, lettuce, and herbs, for serving
Spicy Harissa Oil
1/3 cup harissa sauce
2 tablespoons toasted sesame oil
1/2 teaspoon smoked paprika
To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. If the mix is dry, add 1 tablespoon water at a time until it holds a ball. Roll the dough into rounded tablespoon size balls, then gently flatten them down into 1/2 inch patties.
Preheat the the broiler. Heat the olive oil in an oven-safe skillet set over medium heat. Add the falafel and cook 3-4 minutes per side, until deeply golden and crispy. Remove from the heat. Add cheese to each, then place the pan in the oven for 1-2 minutes to melt the cheese. Watch closely.
To make the harissa oil. Combine all ingredients in a glass jar. Season to taste with salt.
To assemble, spread the tahini on warmed naan, add lettuce, the falafel, and a spoonful of harissa oil. Top as desired with herbs, onions, and any amounts of additional sauce. Enjoy!
This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it. Check them out for more great ideas!
14 – 16 oz tofu (extra firm, firm or high protein)
2 tablespoons olive or grapeseed oil, divided
fresh cracked pepper
1 onion, thinly sliced
1 tomato, thinly sliced, optional
1 – 2 medium avocados
6 slices bread of choice
leafy greens of choice
favorite mustard or vegan mayo, to spread
Slice and press tofu: Remove tofu from package, turn on it’s side and carefully slice into 3 slabs. Place slabs between 2 clean dishcloths or towels, lay a heavy object over top to press out excess moisture. I used my large cutting board but a heavy cookbook will do the job too. Let set under pressure for about 10 minutes.
Saute onions: Peel and cut the ends off the onion, lay onion cut side down and cut in half. Slice onion into thin strips, about 1/8 – 1/4 inch. Heat 1 tablespoon oil in a skillet or medium size pan over medium heat. Add onions and cook, stirring frequently, until golden and browned on the edges, about 10 minutes. Remove from pan and set aside. If you happen to leave your onions in the pan take note that they may continue cooking from the heat of the pan, pay close attention so they don’t burn too much.
Pan-fry tofu: Heat 1 tablespoon oil over medium-high heat in a cast iron skillet or pan. Add tofu and cook without touching for about 4 – 5 minutes per side, or until golden brown. Sprinkle with salt and garlic powder after the first flip.
Prepare bread & avocado: Toast your bread, or not, and slice your avocado. You may even prefer to mash your avocado right in its shell with the back of a fork and spread like butter. I find I use the latter method most often.
Assemble: Layer your sandwich as you like. I layered mine from bottom to top with mustard (dijon and habanero mix), leafy greens, tofu, sauteed onions, salt & pepper, avocado and more mustard. Every bite was so delicious!
This delicious recipe and photos were created by simple-veganista.com, we simply shared it! Please check them out as they have so many wonderful recipes!
2 tbsp Vegan Edamame Pesto dip (see notes for substitutes)
Edamame Soy beans (without shell), oil, garlic, lemon, herbs of choice, sunflower seeds, salt/pepper, and red pepper flakes.
2 Pieces Gluten Free Bread
Cucumber slices (thin)
1/3 c shredded red cabbage
3–4 thinly sliced heirloom tomatoes
Sliced bell pepper
2 fresh basil leaves
Pepperoncini or banana peppers
Sea salt & pepper to taste
1 TB olive oil & Vinegar combo
Microgreens or Sprouts
First Make you edamame pesto by blending all the ingredients together in a food processor. If you don’t have time to make the pesto (which is super easy and fast) then feel free to use any flavor hummus.
For Layering the Sandwich:
Make sure all your vegetables are sliced then or chopped. Feel free to toast your bread as first as well.
Then start layering your veggie sandwich. The key to start with the edamame pesto first. Spread one table on each piece of bread.
Start with one piece of bread as bottom layer, then add your cucumber and remaining ingredients. The banana peppers should be last before the oil/vinegar.
Then Drizzle with olive oil/vinegar combo 1/2 tbsp each or so.
Add a bit of Sea salt and cracked pepper. Top with fresh sprouts and the close it up with the other piece of bread.
This simple but nutritious recipe and photos were created by CotterCrunch.com, we simply shared it. Please check them out as they have so many great ideas!
In a small bowl, mix mayonnaise and butter until fully combined. Assembly sandwiches by spreading the butter-mayo mixture on one side of each piece of bread. On the inside of the bread add 1/2 cup of grated cheese and top with second piece of bread that is prepared with the same butter/mayo combo.
Add prepared sandwich to a cold cast iron skillet and turn heat on to low. Carefully watch to make sure that you aren’t burning the butter-mayo, !ip as soon as one side is golden brown and continue with other side. “is process should take 8-10 min on each side. Do not rush this process or you will compromise the crispy golden crust of a perfect grilled cheese.
Once both sides are golden brown, transfer to a plate and serve!
This delicious recipe and photos were created by TheModernProper.com, we simply shared it! Check them out for more awesome ideas!
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
This awesome recipe and photos were created by TheMinimalistBaker.com, we just shared it! Check them out for more awesome ideas!