Sandwiches Archives | Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

December 9, 2018
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Can you believe I never made a Sloppy Joe until last month when I was experimenting with Beyond Meat’s Beyond Burger?

My kids loved them. In fact, Jake loved them so much that he told me he’d eat a Beyond Burger the next time we made hamburgers. I’ve been trying to get Jake to replace his hamburger with a Beyond Burger forever.

He finally did after these Sloppy Joes and I’m grinning ear to ear. Major vegan mama win!

My favorite part of these burgers was the vegan brioche bun (that I purchased from Milk and Eggs. (Use this link at get 20% off your order.)

Vegan Sloppy Joes

Serves 4

 

Ingredients:

1 tablespoon olive oil

½ cup onion, chopped

2 packages Beyond Meat Beyond Burger

2 cups baked beans

½ cup BBQ sauce

 

For serving:

4 vegan hamburger buns

BBQ sauce

 

Directions:

  1. Heat 1 tablespoon of oil in a saute pan and add the onion. Cook until golden brown.
  2. Crumble the Beyond Meat Beyond Burger in the pan. Continue cooking about 5 minutes until the “meat” is brown.
  3. Stir in 2 cups of vegetarian baked beans. Continue cooking 5-7 minutes until heated through.
  4. Add in the BBQ sauce and stir to combine. Taste and add more sauce as desired.
  5. To serve, slice the hamburger buns in half and spread BBQ sauce on each slice. Top with a heaping ladle of Sloppy Joe filling.

 

These Vegan Sloppy Joes are made with Beyond Meat Beyond Burger and baked beans nestled between artisan vegan brioche buns.

August 16, 2017
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I created this vegan caprese sandwich for my eldest daughter, Gaby, who loves everything Caprese! It’s her favorite and her go-to whenever we are anywhere that offers one on the menu. I went straight to Miyoko’s Kitchen’ VeganMozz for the perfect vegan mozzarella. It’s soft, salty, and creamy – everything a mozzarella should be! They now offer a Smoked VeganMozz! Dairy-free cheese dreams do come true!!

Vegan Caprese Sandwich

This vegan caprese sandwich is perfect for summer with bright juicy tomatoes, fresh fragrant tomatoes, and creamy dairy-free mozzarella cheese. My family is big on its bread, so don’t under think this ingredient. I chose a Ciabatta roll and toasted it before I layered it with the VeganMozz, basil leaves and fresh tomato slices. Heirloom tomatoes are gorgeous this time of year, so if you have those available, I highly recommend using those. I added a little something extra by spreading some vegan pesto on each slice of toasted bread. I make mine with basil leaves, garlic, walnuts, olive oil, and some nutritional yeast.

Vegan Caprese Sandwich

To kick this Vegan Caprese sandwich up further, don’t toast the bread, but layer everything onto the bread slices and press on a panini maker for a gourmet sammie! If you go the panini route, try swapping sun-dried tomatoes for fresh for a whole other flavor kick. I hope you enjoy the recipe!

Vegan Caprese Sandwich

Ingredients

  • 1 Ciabatta roll , sliced
  • 4 slices plum tomato (or sun-dried tomatoes)
  • 3 slices Miyoko's Kitchen VeganMozz
  • 4 basil leaves , rinsed and dried
  • 1 1/2 tablespoons vegan pesto (purchased or homemade)

Instructions

  1. Toast the bread.
  2. Spread each slice with the pesto.
  3. Layer the bottom slice of bread first with the VeganMozz, then the tomato, and last with the basil.
  4. Place other slice on top.

Recipe Notes

* For a variation, don't toast the bread at the beginning, but compile the sandwich and press in a panini maker.

Vegan Caprese Sandwich

 

 


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