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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan "Chicken" Grinder Sandwich
 Categories: Sandwiches
      Yield: 1 Sandwich
 
    1/2 c  Iceberg lettuce (40 g);
           - shredded
      2 tb Pepperoncini peppers
           - (20 g); sliced
    1/4 c  Vegan mayo (60 g)
      2 tb Red onion (15 g); sliced
      1 ts Red wine vinegar (5 ml)
      2 tb Vegan parmesan (10 g);
           - grated
      1 tb Nutritional yeast (5 g)
      1 ts Prepared mustard (5 g)
      1 ts Garlic powder (3 g)
    1/2 ts Italian seasoning (1 g)
      2 ts Fresh parsley (2 g)
           Sea salt & black pepper;
           - to taste
    3/4 c  Soy curls (45 g)
           Broth; enough to cover and
           - rehydrate soy curls
      1 tb Poultry seasoning (6 g);
           - plus any other seasonings
           - you love
           Sea salt & black pepper;
           - to taste
    1/2 tb Corn starch (4 g)
      1 tb Oil (15 ml)
      3 sl Tempeh bacon
      1    Hoagie or sub roll; toasted
           Vegan cheese slices
           Lettuce slaw
           Cooked soy curl "chicken"
           Tempeh bacon
    1/2 tb Vegan butter (7 g); melted
      1 ts Parsley (1 g); chopped
    1/2 tb Vegan Parmesan (2.5 g);
           - for topping
 
  Preparation time: 15 minutes
  Cooking time: 15 minutes
  
  Vegan chicken, bacon and a zesty lettuce slaw make this Vegan Grinder
  Sandwich taste like the real deal! 31 grams of protein per serving!
  
  In a bowl, combine mayo, vinegar, parmesan, garlic powder, Italian
  seasoning, parsley, salt, and pepper. Mix until smooth.
  
  Add lettuce, peppers, and red onion. Toss well to coat everything in
  the dressing.
  
  Chill while you prepare the soy curl "chicken."
  
  Add soy curls to a bowl and cover with hot broth. Let rehydrate for 3
  to 5 minutes until plumped, then drain and gently squeeze out excess
  liquid.
  
  Toss soy curls with poultry seasoning, sea salt and black pepper and
  cornstarch to coat lightly.
  
  Heat a bit of oil (or use a nonstick skillet) over medium heat.
  
  Sear soy curls for 5 to 6 minutes, stirring occasionally, until
  golden and lightly crispy. Set aside.
  
  Prepare tempeh bacon according to package directions. Set aside.
  
  Layer the soy curl "chicken" on the bottom half of the roll. Add the
  tempeh bacon on top.
  
  Top with vegan cheese and melt slightly if you'd like. I like to melt
  it in the oven for about 5 minutes on 350?F or melt the cheese
  separately then drizzle on top.
  
  Remove some of the bread filling from the over half of the sandwich to
  create a pocket.
  
  Pile on the lettuce slaw over it. You may have leftover--add as much
  as you desire.
  
  Add any extra pickled peppers or sauce you love.
  
  Optional if desired--in a small bowl, mix the extra melted vegan
  butter, chopped parsley and vegan Parmesan cheese. Close the sandwich
  and brush on top of the sandwich.
  
  Toast for a few minutes, being careful not to burn it.
  
  Allow to cool, cut in half and enjoy!
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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