Vegan recipe of the Week - Philly Cheesesteak Sandwich

This is a hearty sandwich - famous in the US - made vegan by Vegan Vox!

Serves 2.

You will need:

2 Ciabatta Rolls

2 Seitan Steaks

6 Onion Rings - I buy vegan ones from a local Chinese supermarket

6 Jalapenos

Veganic Pizza Cheese

Spicy BBQ Sauce

Vegan Mayo (optional)

Salad (to serve)

Method:

Slice open your rolls and warm in the oven for a few minutes until soft.

Add the cheese and BBQ sauce to the rolls.

Cook the onion rings and seitan steaks in a griddle pan and slice the steaks into strips.

Add the onion rings and steak strips to the top and bottom of your rolls. Add the jalapenos and mayo (if using).

Place the sandwich into a panini press and grill for a few minutes until the cheese has melted.

Meanwhile, prepare your salad.

Serve your sandwiches with the side salad.

Eat and Enjoy!

Big Vegan Love,

VVx

If you enjoyed this recipe, click here to see my other recipes.

Vegan Recipe of the Week - Summer Sandwiches - Mexican Wrap

Mixed Beans with homemade Spicy Salsa, Lime Rice and Guacamole in a Soft Tortilla Wrap

For the Lime Rice:

Ingredients:

100g red rice, steamed

2 Tbsp fresh coriander, chopped

½ lime, zest and juice

salt and pepper to taste

dash of olive oil

Method:

Steam or boil the rice until cooked and then grate the zest of half a lime into the rice and stir. Add in the lime juice, olive oil, salt, pepper and coriander and stir well. Spoon into a bowl.

For the Guacamole:

Ingredients:

1 ripe avocado

1/3 red onion, chopped finely

½ -1 green chilli, deseeded and finely chopped

1 small plum tomato, finely chopped

1 Tbsp coriander, finely chopped

2 tsp lime juice

Sea salt and freshly ground pepper to taste

1 Tbsp of soya cream (optional)

Method:

Cut the avocado in half and remove the stone. Scoop the flesh from the skin into a bowl.

Mash the avocado with a fork until smooth. Add the rest of the ingredients and stir into the avocado. Add the soya cream if you like a creamier consistency and flavour. If not using immediately, cover with cling film directly onto the surface of the guacamole to stop it browning. Can be refrigerated for 24 hours.

For the salsa:

See my salsa recipe here

For the sandwich - serves 4:

Ingredients:

4 large soft flour tortillas

A tin of organic mixed beans

Lime rice

Salsa

Guacamole

Method:

Warm the tortillas in a large dry frying pan.

Spread a layer of guacamole along the centre of each tortilla.

Top this with a layer of salsa.

Add a few spoonfuls of mixed beans followed by a few spoonfuls of lime rice.

Roll the tortillas up folding in the sides as you go.

Cut in half before eating.

Eat and Enjoy

VVx

Vegan Recipe of the Week - Summer Sandwiches - MLT

Over the next few weeks on Vegan Vox Blog, I will be sharing a series of vegan summer sandwich ideas. Starting with a favourite in our house - The MLT (Mushroom, Lettuce and Tomato)

Ingredients:

A Portobello Mushroom

Beef Tomato, sliced

A Crusty Bread Roll

Tomato Salsa - see my recipe here

Sweet Gem Lettuce Leaves

Olive Oil

Method:

Slice the bread roll and spread the bottom half with the salsa and add the lettuce and tomato. Griddle the mushroom in a griddle pan with a little oil, turning over half way until cooked on both sides. Add the cooked mushroom to the sandwich, top with a little more homemade salsa and serve with a salsa dip or a few mixed olives.

Eat and Enjoy!

VVx

If you enjoyed this recipe, please click here to see my recipe page.