“Egg” salad sandwich! Been seeing a lot of people make this recently so thought I’d give it a shot. Here’s how I made mine:
Tofu block forked up in a bowl
Vegan mayo
Chopped dill pickles
Nutritional yeast
Smoked paprika
Himalayan pink salt

The Vegan Gutbuster Sandwich

Vegan Italian Sausage Ingredients:

    • 1 can cannellini beans, rinsed and drained
    • 1 c. cold mushroom broth
    • 1 T. olive oil
    • 2 T. low-sodium soy sauce
    • 1 ¼ c. vital wheat gluten
    • ¼ c. nutritional yeast
    • 4 cloves fresh garlic, minced
    • 2 t. toasted fennel seed, crushed
    • 1 t. red pepper flakes
    • 1 t. sweet paprika
    • 1 t. dried oregano
    • 1 t. fresh thyme, chopped
    • 1 T. fresh parsley, chopped
    • salt & fresh ground black pepper
    • Vegan Italian Sausage Procedure:

      First set up a steamer that can hold four large sausages. Bring the water to a boil. Set aside 4 square sheets of aluminum foil. This “dough” only takes a few minutes to prepare, so make sure the steamer is ready to go.

      In a large bowl, mash the beans. Add all the other ingredients to the beans in the order listed. I found it was easier to mix with my hands, like making meatloaf. Place one fourth of dough onto each of the foil squares and mold into approximately a 5 inch log. Wrap the dough in the foil by folding in the sides then rolling up the foil to make a cigar. The elasticity of the vital wheat gluten will help shape the sausage into a smooth log as it steams.

      Place wrapped sausages in the steamer and steam for 40 minutes. Let cool to room temperature and refrigerate overnight.

      Gutbuster Preparation:

      Unwrap the chilled sausages and let come to room temperature. Saute in canola oil over medium-high heat until brown and crispy on all sides, the interior will remain moist. Drain on paper towels while assembling the Gutbuster.

    • french baguette, sliced in half lengthwise
    • olive oil
    • green bell pepper, sliced
    • yellow onion, sliced
    • dried oregano
    • red pepper flakes
    • tomato sauce
    • sliced mushrooms
    • tomato, cut into small wedges
    • vegan mozzarella cheese, shredded
    • chiffonade of fresh basil
    • salt and pepper

Saute green bell pepper and onion in olive oil until soft. Add oregano, red pepper flakes, salt, and pepper to taste. Stir in tomato sauce to coat the vegetables, then keep warm. Meanwhile saute mushrooms in olive oil until golden, season with salt and pepper.

Cut the baguette into slices about the same length as the sausages. Brush the baguette with olive oil and toast until golden brown. Place the hot sausage on the bread. Top with green pepper/onion mixture on one side, mushrooms and tomatoes on the other side. Secure the sandwich with picks. Top with vegan mozzarella and place under the broiler until the cheese starts to melt. Garnish with fresh basil.

repost from

::asparagus caprese sandwich::

  • 1 tomato
  • Two slices of Mozzarella part skim cheese
  • Half of a bundle of Asparagus (use as much as you please)
  • Fresh Basil
  • Oil and Balsamic vinegar
  • Salt and Pepper

1. Saute asparagus for about five minutes. Remove from heat.
2. Slice the tomato about centimeter thick slices.
3. Layer tomato, mozzarella, basil, and asparagus as you please.
4. Drizzle the sandwich with oil and balsamic vinegar. Add salt and pepper.
5. Cut in half and enjoy.