I had the idea for a chikn sandwich and was hoping it’d turn out great on the first try. This is how it turned out:
I liked eating the sandwich, I’ve got no problem finishing off the leftovers but I think I’d like to tweak it some more before actually posting the recipe for it. I loved the ooey gooey cheese and the feel of the mushrooms, onion and seitan but even with a sriracha mayo, pepper Jack cheese and pickled jalapeño slices, I just wasn’t getting any heat from this ! I guess the bread and provolone cheese balanced out the heat more than I thought it would.
I don’t know if you’ve ever had a meat-based cheesesteak, but when they were done right, they were awesome ! When I saw Impossible Foods had their own take on it, I couldn’t say no.
This being my first time working with Impossible meat, I wasn’t sure what to expect but man does it get an awesome sear on it ! I’m used to having cheesesteaks with slices of meat so it was a little weird to have crumbled burger meat but it wasn’t going to make or break me enjoying it. Using cola to help caramelize the onions was different but in the end it didn’t add as much sweetness as I thought it was going to. What sweetness it did bring was nicely balanced out by the heat of the pickled jalapeno slices. The “cheese whiz” was just a ratio of water to vegan American-cheese slices. In the saucepan the cheese looked way too thin, like I let it continue to cook longer than recommended in hopes of it reducing and getting thinner but eventually I just gave up and used the sauce as it was and it looked good on the finished sandwich. It wasn’t a bad cheese sauce, but my mom and me both agree that it didn’t remind of us of cheese whiz (flavor-wise). Overall, it reminded me of a cheesesteak sandwich (looks-wise and some flavor-wise) but (as weird as this may sound) I think I like it more when I think of it as just a vegan cheesy beef-y onion sandwich rather than a vegan cheesesteak.
I love a good sandwich so when I came across this recipe I wanted to try it out and see if it could become a new favorite.
I was hoping it would be spicy (there’s two teaspoons of cayenne that go into the seasoning) but I suppose between the bread and toppings, any heat goes away. This was still a flavorful dish though ! Messy (needed a paper towel or two) but delicious. I didn’t have pickles on the po’ boy in these pictures but my mom tried her po’ boy with dill pickles and loved the acidity and crunch that they added to the sandwich.
This recipe came from the cookbook “The Spicy Plant-Based Cookbook”.
I wasn’t paid in any form to promote this cookbook.
This was just something I put together on a previous shopping day. I got an Italian loaf and scooped out the inside filling, spread a Tabasco-mayo mixture on the inside (1 cup of mayo blended with 2 tablespoons of Tabasco gets you what you need with a little leftover) spread some shredded lettuce on one side and loaded a family value pack’s worth of shrimp onto the sandwich. Cut this into thirds and enjoy ! The shrimp wasn’t bad but that Tabasco-mayo mixture is what really made the sandwich, it gave a pleasant level of heat without overwhelming the other flavors in the po’boy.
Whenever I want an easy vegan dish after shopping, this is one of the first things that pops into my mind:
I love the different levels of crunch from the lettuce, red onion slices, and vegan bacon bits and the patty has a pleasant level of heat to it. Quick tip, the amount of hot sauce called for is actually enough for two batches !
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
I wasn’t paid in any form to promote the cookbook or Alicia C. Simpson.
Happy “Fry-day” everybody ! I love a fried chicken sandwich as much as the next person, bonus points if it’s spicy. Sometimes you can’t go out or get a chicken sandwich delivered so it’s nice to be able to fix one up yourself. I was looking through loose recipes when I came across this recipe and knew I wanted to try this recipe out.
Flavor-wise, I enjoy the smoky flavor the chipotle powder brings to the juicy chicken and I enjoy the crunch of the cabbage and pickled jalapeños but you will have to watch out when you’re cooking this. I could only fit half of the chicken into the skillet at a time and when it came time for the second batch, there was less oil left in the skillet than I realized and sort of burned one side of the chicken. I was able to cut off the burnt parts and still use those pieces but if I’d just added some extra oil for the second batch, the problem probably could’ve been avoided. The one weird thing about this recipe is how many pieces of chicken they want. They want 6 thighs… for 4 sandwiches. You’re supposed to cut each fried thigh into 2 pieces (crosswise) and then divide them equally between the 4 sandwiches. I’m just like, why not just use 4 chicken thighs and leave them whole? It’s a messy sandwich but I enjoyed eating it.
This recipe came from Cook’s Country (you have to have a membership to view it).
I wasn’t paid in any form to promote Cook’s Country.
After a day of running errands, I just want something easy to fix so when I came across Food Network’s list of 50 party subs and saw #12 (spicy fried chicken), I knew I wanted to try it out.
This was so easy to make y’all ! The filling is just ranch coleslaw, fried buffalo chicken tenders (the ones I used just said spicy, figured it’d still work out just as well), dill pickle slices, and some extra ranch squeezed on the bread itself ! I was glad that the chicken had enough heat to it that you could still taste it even with the ranch getting used two ways. The only trouble I remotely had with this was the part where you’re supposed to hollow out the inside of the bread… I may have hollowed out so much that I started to create a small hole in the bottom of the bread. I just tried to fix it by putting some the hollowed out bread back in and pressing it down so it’d stay in place. I’d gladly make this again in a heartbeat !