Sandwiches Archives | Stephanie Dreyer

July 9, 2019

These Falafel Burgers might just be my favorite Trader Joe’s meal hack yet! Using their falafel mix as a base, I added in some of my favorite Greek condiments to make a tasty burger (that tastes like an oversized falafel). I topped it with a quick DIY garlic dill aioli and easy pickled red onions for a Mediterranean burger that is bursting with flavor. I’d serve these with homemade steak fries, seasoned with Penzey’s Spice’s Greek seasoning and a drizzle of red wine vinegar. Yum!

But these Falafel burgers aren’t just for inserting between buns or pita pockets – crumble them on salads, chop them in Mediterranean bowls or layer them in a Greek casserole. I’m excited about all the ways to use these in all kinds of ways! This recipe makes a big batch and they freeze well so store them to reinvent into new recipes again and again.

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Falafel Burgers with Garlic Dill Aioli & Pickled Onions (Vegan)

Servings 30 burgers

Ingredients

For the Falafel Burgers

1 box Trader Joe's Falafel Mix
3 1/2 cups water
1 cup spinach chopped
1 cup sun-dried tomatoes coarsely chopped
1/2 cup Kalamata olives coursely chopped
15 pita bread rounds

For the Garlic Dill Aioli

1/4 cup dairy-free mayo such as Wildwood Garlic Aioli
1 Tbsp red wine vinegar
1 tsp dried dill
1 clove garlic grated

Pickled Onions

1/2 cup red wine vinegar
1/2 red onion sliced in rings

Instructions

For the Falafel Burgers

Combine the falafel mix and water. Cover and refrigerate for 1 hour. If batter is too thick, slowly add in up to a half cup more of water until desired consistency is reached.
Stir the remaining ingredients into the burger "batter".
Using a cookie scoop, spoon a full scoop onto a greased baking sheet. Flatten the scoop so that it looks like a hamburger patty. The patties will be looser than traditional veggie burgers, but they should stay together and not be runny. Continue with the rest of the batter. Bake at 350 degrees for 20 minutes.
To serve, slice a pita in half. Spread with the Garlic Dill Aioli. Insert a falafel burger and a few of the Pickled Onions.

For the Garlic Dill Aioli

Combine all ingredients in a small bowl and stir well.
For the Pickled Onions
Combine all ingredients in a small bowl and set aside for at least 20 minutes (the longer, the better).

by Stephanie Dreyer

December 9, 2018

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:

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

by Stephanie Dreyer

August 16, 2017

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!

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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

Toast the bread.
Spread each slice with the pesto.
Layer the bottom slice of bread first with the VeganMozz, then the tomato, and last with the basil.
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.