A Daiya& Cilantro infused Bun was roasted.
A Portobello Mushroom Cap was infused with Daiya and roasted.
The Bun was smeared with chunky Guacamole.
The Mushroom Cap was filled w/ delicious Pico de Gallo.
The Bun was stuffed w/ the loaded Portobello Mushroom Cap, Spinach & Arugula.
Served w/ Fries and a refreshing (Good) Beer, this sandwich is explosive w/ texture and character:)
CHEERS.
Easy. Inexpensive. Quick. Ⓥegan.
Slight oil before Mushroom and Daiya were panfried//infused in togetherness.
Bread, Spinach and Arugula were toasted together, lightly.
A FatBike was ridden.
A Beer was enjoyed.
An Organic Seltzer brought refreshment.
CHEERS.
CHEERS.
Field Roast (Smoked Tomato) slices, White (Whole Grain) Bread, Daiya ‘cheese’, Just Egg, Vegenaise with Sauerkraut Mustard helped to develop this hearty pan-fried sandwich.
CHEERS.
¡Happy Friday!
Another comfort food idea spun with a Ⓥegan twist. This Reuben concept was slightly messy with amazing taste. Served to my mother with salad and simple Potato medallions. The Russian Circles Dressing complimented everything. Mother approved.
The Russian Circles Dressing was a mixture of Vegenaise, Chipotle/Garlic/Onion Powder, Salt/Pepper/Sugar, Soybean Paste, Horseradish and Soy Sauce.
The Reubens were constructed using Rye Bread, Earth Balance ‘butter’, Daiya ‘cheese’, Field Roast slices (Lentil & Sage), Sauerkraut and, of course, the Russian Circles Dressing.
The Bread was halved in attempts to be more presentable, but ya live and learn:)
Lathered with Earth Balance on one side and the Russian Circles Dressing on the other, these loaded sandwich halves were panfried and covered – trying to achieve daiya meltiness.
CHEERS.
¡Happy Holidays!
Trying to think outside of the bun, yet, stay inside of the bun, a sandless wich was constructed.
Corn Tortillas, a Pretzel Bun, Daiya, Cilantro, Black Beans and Jalapeño brought this deliciously textured (animal-free) beast to life.
To make this piece of art look and taste even better, Romain Lettuce, Tomato and Onion were placed between the Bun//Tortilla greatness. Served with steakless Fries and thrown into a basket, minimal dishes only had to be done. Stay safe!
Hummus as the condiment:)
CHEERS.
…..Previously on VeggHead BeerCyclist
My sloppy concoction is in the link above, Zelda.
Simply put, construction of these sandwiches was meant to not be completely sloppy. Waffle Fries were utilized to stabilize the sandwich.
The Whole Wheat Buns were toasted prior to being lathered with a mixture of Vegenaise, BBQ Sauce and Horseradish. They were then slightly broiled.
The bottom portion of the Bun was layered with a few Waffle Fries. The concept was to hold the SouWe Jo slop intact. The top bun covered the Awesomeness and BOOM.
CHEERS.
Quality Ingredients were key, here. Also, evolving leftover Potatoes into a spontaneously delicious soup was key (squared). Bread topped with Vegenaise, sliced Mushrooms and Daiya on one side & Vegenaise, Tempeh and Daiya on the other side were roasted and broiled with a good eye to become extremely melted. Paprika sprinkled on top before Iceberg Lettuce was stuffed between the two slices of greatness.
These sandwiches were wrapped in foil and placed back into the oven for additional meltiness. Sliced and served with Soup, these Vegan Melts were flavorful, quick & easy and beastly hearty.
CHEERS.
Hot sauce was warmed in a pan with water. Gardein ‘chicken’ strips were added with scallions and Instant Mashed Potatoes to control consistency.
The Buffalo Cheican was added to a Potato Bun and consumed in a super quick and super easy meal.
Cheers.
Tempeh, Arugula & Tomato filled a French Toast-style English Muffing to be ever delicious.
The eggless batter consists of JustEgg, Ⓥ Cream, Daiya, Tofu, Instant Mashed Potatoes, Sugar/Pepper/SeaSalt, Paprika, Nutritional Yeast, Dill Weed and Garlic Powder.
After blending the mixture so smooth, the muffins were dropped in the batter to be baked before stuffing with greatness and consumed.
Cheers.
VeggHead BeerCyclist 