Tuesday, November 23, 2010

Lunch: The Veggie Thanksgiving Sandwich

I keep seeing ads for "Thanksgiving sandwiches" in Pret, Terri, and other sandwich places around the city- you can't go wrong (unless it's real turkey of course) with that seasonal selection, so for lunch this week, I decided to make my own!

To start, I visited one of my favorite bread places, Amy's, in Chelsea Market- I knew I'd find a great selection of herbed or olive loaves, and their rosemary bread sounded like a great fit for a hearty sandwich. I made a batch of my own cranberry sauce and a crunchy, earthy mix to balance out the sweetness- I chose to mix celery, shallots, and walnuts with some sage and just a touch of Greek yogurt to bring it all together, but you can choose Veganaise, carrots, pecans, pine nuts, raisins, thyme, rosemary, whatever makes your heart happy! I've seen other sandwiches put stuffing on their Thanksgiving sandwiches, but that seemed way too excessive for me.

As far as fake turkey is concerned, plain old Tofurky slices weren't cutting it for me- it just seemed counter intuitive to have thin "slices" of Tofurky on this hearty sandwich. Whether you choose to cut up Quorn brand turk'y roast or turk'y burgers (I couldn't find the roast, so I sliced up their turk'y burgers), sliced up a packaged stuffed Tofurky (though not my favorite option because of the all the additives and the stuffing), or make your own homemade tofurky.

And just like the traditional turkey, no matter how you carve the tofu, no one pays any mind to it when they're making sandwiches the next day. Eat up!

The Whats:

* fresh rosemary bread, or your favorite hearty herbed bread, sliced
* apple-spice cranberry sauce
* 2 tbsp. olive oil 
* 1 pkg. Quorn turk'y roast, stuffed Tofurky, or your fave veggie meat
* 1 celery stalk, finely diced
* 1/2 cup walnuts, finely chopped
* 1 shallot, finely diced
* 2 tsp. rubbed sage
* 1 tbsp. Greek yogurt or Veganaise
* salt & pepper to taste

The Hows:

1) In a medium bowl, mix the celery, walnuts, shallots, 1 tsp. sage, salt & pepper, and Greek yogurt or veganaise until ingredients are well coated. Set aside.

2) In a small skillet, heat the olive oil over medium heat. Add veggie turk'y and remaining sage to the pan and cook for 5 or 6 minutes until browned on both sides. Remove from heat.

3) Toast two slices of the rosemary bread. Spread cranberry sauce on one slice of the bread. Spread 2 or 3 tbsp. of the celery-walnut mix on the other slice. Top one of the slices with cooked veggie turk'y, and press slices together for your sandwich. Makes 4 or 5 sandwiches.

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