Portabella LT Sandwich

April is national BLT month. Field and Feast is celebrating with an interesting series of podcasts highlighting each ingredient, but we decided to go in a different direction and create three simple sandwiches that are just about as easy to make but are vegan friendly.

The BBQ Tempeh LT uses a quick spicy BBQ sauce to flavor tempeh, a traditional Indonesian sprouted soy bean cake. The Tofu LT spruces up sliced tofu with a gluten-free breading. The Portabella LT is probably the simplest – just saute some mushroom slices and it is delicious!

Borracho Epazote Black Beans Tacos with Quick Radish Pickles

Ingredients

• 1 pound black beans, cooked
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon hot pepper flakes
• 1/2 teaspoon fresh ground cumin
• 2 sprigs epazote
• 1/2 can of beer (we used Real Ale’s Four Squared)
• Salt to taste

Preparation

1. In a large stock pot heat the olive oil over medium high heat in a large stock pot and saute onion until fragrant, about two minutes. Add pepper flakes and cumin and cook until onions are translucent, about three minutes.
2. Add beer and epazote. Bring to a boil then allow to cook over low heat until all of the liquid is incorporated and the beans take on a creamy consistency, about 15 minutes.
3. Remove epazote sprigs and serve.

Portabella LT Sandwich

Ingredients

• 1 tablespoon olive oil
• 1 large portabella mushroom cap, cut into 1/8-inch thick slices
• Salt and black pepper
• Sliced bread (substitute gluten-free if preferred)
• Vegan mayonnaise substitute
• 1 tomato, sliced
• Lettuce of your choice (Romaine or Bibb work well)

Preparation

1. Heat olive oil in a frying pan over medium heat.  Carefully lay mushroom slices in the oil and fry on one side until liquid begins to be expressed, about 2-3 minutes.  Flip each slice and fry on the other side for another 2-3 minutes.  Season with salt and black pepper to taste.
2. To assemble sandwiches, spread a healthy serving of vegan mayonnaise substitute on two slices of bread. Stack a few lettuce leaves, a few slices of fried mushroom, and one to two tomato slices on the sandwich and enjoy!

Tofu LT Sandwich

Ingredients

• 1 lb. tofu, drained, pressed, and sliced in 1/3-inch thick slices
• 1/4 cup almond milk
• 1/2 cup cornmeal
• 2 tablespoons tapioca flour
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• Fresh ground black pepper to taste
• Vegan mayonnaise substitute
• 1 tomato, sliced
• Lettuce of your choice (Romaine or Bibb work well)
• Sliced bread (substitute gluten-free if preferred)
• Vegetable oil cooking spray

Preparation

1. Prepare tofu batter by pouring almond milk in a shallow dish. In a second shallow dish combine cornmeal, nutritional yeast, salt, and fresh ground black pepper. 
2. Dip tofu slices one at time in the almond milk then cornmeal mixture. Place battered tofu on a greased cookie sheet and repeat until all the tofu is battered.
3. Bake at 350 degrees for ten minutes then flip. Continue baking until golden brown, about an additional 10 to 15 minutes. Remove from the oven and allow to cool for a few minutes.
4. To assemble sandwiches, spread a healthy serving of vegan mayonnaise substitute on two slices of bread. Stack a few lettuce leaves, a baked tofu slice, and one to two tomato slices on the sandwich and enjoy!

BBQ Tempeh LT Sandwich

Ingredients

• 1 8-ounce block tempeh (grain free if necessary)
• Cooking spray
• 1 ripe tomato, sliced
• Lettuce of your choice (Romaine or Bibb work well)
• Vegan mayonnaise substitute
• Sandwich bread (gluten-free if necessary)

Easy BBQ Sauce

• 1 tablespoon vegetable oil
• 3 tablespoons finely minced white onion
• 1 6-ounce can tomato paste
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• 1 tablespoon raw sugar
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon salt
• a pinch cayenne pepper
• black pepper to taste

Preparation

1. In a medium sauce pan, heat oil and gently saute onion over medium heat just until the onions are translucent, about 1 minute.
2. Stir in tomato paste,vinegar, water, sugar, chipotle powder, salt, cayenne pepper, and a few twists of black pepper.  Once the sauce comes to a simmer, reduce heat to low and cook for about 5 minutes, stirring often to prevent burning. Remove from heat.
3. Gently stir tempeh slices in sauce to coat. Remove and place on greased cookies sheet
4. Bake at 400 degrees for 15 minutes. Remove from heat and allow to cool for a few minutes
5. To assemble sandwich, spread a serving of vegan mayonnaise substitute on two slices of bread. Add a few leaves of lettuce, 3-4 slices of baked tempeh, and a one or two slices of tomato. Top with reaming slice of bread and enjoy!