Sandwiches

Basil Mayonnaise For Burgers

1 c. soy mayonnaise
1 t. Greek Isle Seasoning
2 t. fresh lemon juice
1/4 t. Pepper-Like Seasoning
2 t. dried basil

Mix together in blender or food processor. Use on sandwiches or on pasta salads.

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Bruschetta

1/2 c. olive oil
2 large tomatoes, peeled, seeded and diced
2 T chopped fresh oregano (optional)
36 basil leaves, torn into pieces
12 T. Roasted Garlic and Red Bell Pepper Zip
1/8 t. All-Purpose Veggie Salt
Pepper-Like Seasoning to taste
12 pieces crusty whole grain bread, sliced 1 inch thick
Parma Zaan Sprinkles

Toast bread in a hot oven at 425. Turn over and brown on both sides. Remove and brush with oil. Put the remaining oil in a bowl with garlic and microwave for 1 minute till the flavor really blends. Combine tomatoes, oregano and basil and mix. Serve on warm bread. Sprinkle with All Purpose Veggie Salt and Pepper-Like Seasoning. Sprinkle with Parma Zaan. Put under the broiler for a minute. Remove bread from the oven.

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Chikky Salad

2 lbs. firm tofu
4 stalks celery, chopped fine
3 green onions with tops, slice thin
2 T. lemon juice
2 T. Golden Broth Seasoning
2/3 c. soy mayonnaise or your choice
1 t. La Chikky Seasoning

Cut tofu into 1/2 inch slices and place on cookie sheet. Freeze 6 hours or overnight. Remove, thaw, squeeze all water out (like a sponge) from the tofu. Crumble in a bowl. Add remaining ingredients and mix well. Chill and serve on whole wheat bread or stuff in pitas.

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Greek Tomato Delight

Deli size sliced bread (whole grain is best)
Tomato sliced 1/4 inch thick
The Vegetarian Express Greek Isle Seasoning
Vegannaise
Fancy toothpicks, optional

Spread bread with Vegenaise, place slices of tomato in center of bread slice, sprinkle with Greek Isle Seasoning. Use toothpick to hold together and serve on a pretty platter.

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Harvest Veggie Burger

3 Tbs. diced red onion sauteed in 1 oz olive oil

2 Tbs. diced black olive

2 Tbs. diced red bell peppers

1 tsp. diced jalapeno

1 1/2 Tbs. diced garlic

4 oz diced artichoke hearts, drained

4 oz black beans, drained

4 oz. chickpeas, drained

6 oz rolled oats

4 oz. white beans drained

1/2 tsp. Hungarian paprika

1/2 tsp. chili powder

1 tsp. dried oregano

1 Tbs. minced fresh parsley

1/2 tsp. TVE Roasted Garlic and Red Bell Pepper

1/2 t. ground cumin

1/4 tsp. ground sage

1/2 tsp celery

1 oz. olive oil

2 Tbs. seasoned bread

1 egg or 1 Tbs. ground flax + 3 Tbs. milk

1 Tbs. liquid smoke

In a medium pan saute all the raw vegetables with 1 oz of olive oil. Cook till vegetables are cooked well. Remove and cool. Add the vegetables to the beans and mix thoroughly. Add all dry ingredients with the egg or flaxmeal milk combination. Thoroughly mix all ingredients and form into patties, cover and refrigerate for 30 minutes.  In a pan, use the remaining olive oil and cook patties 2-3 minutes per side.

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Saucy Ranch Sandwich Spread

1 1/2 c. scrambled tofu
Optional 2 green onions, chopped fine
1 1/2 t. Saucy Ranch Seasoning
3/4 c. mayonnaise of your choice
Optional: 1/2 red bell pepper chopped fine

Mix together and spread on bread.

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Tofu Egg Sandwich Spread

1 lb. tofu cubed or crushed
1 t. La Chikky Seasoning
1/2 t. onion powder
1/4 t. garlic powder
1 T. Golden Broth Seasoning
1 T. oil
1/4 c. diced dill pickles
1 small can of chopped olives or green olives with pimentos chopped
1/4-1/2 c. diced onion
1/4-1/2 diced celery

In a skillet, saute mashed tofu till dry. Add seasonings and mix. Cool. Add pickles, onion, celery, olives and mayonnaise. It is now ready as a sandwich spread. Best when refrigerated before using.

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Veggie Burger Sauce

1 1/2 c. Mayonnaise of your choice
2 t.  The Vegetarian Express Saucy Ranch Seasoning
1 c. homemade or store bought catsup.

Mix together and spread on sandwiches. Or thin with soymilk and add a few tablespoons of relish for a thousand island dressing.

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See other delicious sandwich recipes in our new cookbook, The Vegetarian Express Cookbook I, such as:
Easy sloppy Joes
Garbanzo Sandwich Spread
Grilled Tofu Sandwiches
Ten Suggestions For A Great Sandwich
8 Snacks For Lunch Boxes