Raisin Cinnamon PB&J Sandwich Recipe – Vegan Sandwich Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

INGREDIENTS

• 2 Sliced of bread
• 1 tablespoon natural peanut butter
• 1 teaspoon raspberry jam
• pinch of ground cinnamon
• Chia seeds
• Raisins
• 1 teaspoon vegan butter

INSTRUCTIONS

1. First, spread the peanut butter on one slice of bread. Next, spread the jelly on the other slice of bread.
2. Add a pinch of ground cinnamon, chia seeds, and raisins. Press the two pieces of bread together to make a sandwich.
3. In a non-stick pan over medium heat, add a dollop of vegan butter. Place the sandwich onto the pan and grill until lightly golden, then flip over.
4. Continue to cook until the other side is golden, about 3-5 minutes each side. Place the sandwich onto the pan and grill until lightly golden, then flip over.

This delicious vegan PB&J sandwich recipe was first created by PlantBasedAndBroke.com, we simply shared it. Check them out for more great ideas!

Toasted Avocado-Tofu Sandwich Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

Ingredients

• 14 – 16 oz tofu (extra firm, firm or high protein)
• 2 tablespoons olive or grapeseed oil, divided
• garlic powder
• mineral salt
• fresh cracked pepper
• 1 onion, thinly sliced
• 1 tomato, thinly sliced, optional
• 1 – 2 medium avocados
• 6 slices bread of choice
• leafy greens of choice
• favorite mustard or vegan mayo, to spread

Directions

1. Slice and press tofu: Remove tofu from package, turn on it’s side and carefully slice into 3 slabs. Place slabs between 2 clean dishcloths or towels, lay a heavy object over top to press out excess moisture. I used my large cutting board but a heavy cookbook will do the job too. Let set under pressure for about 10 minutes.
2. Saute onions: Peel and cut the ends off the onion, lay onion cut side down and cut in half. Slice onion into thin strips, about 1/8 – 1/4 inch. Heat 1 tablespoon oil in a skillet or medium size pan over medium heat. Add onions and cook, stirring frequently, until golden and browned on the edges, about 10 minutes. Remove from pan and set aside. If you happen to leave your onions in the pan take note that they may continue cooking from the heat of the pan, pay close attention so they don’t burn too much.
3. Pan-fry tofu: Heat 1 tablespoon oil over medium-high heat in a cast iron skillet or pan. Add tofu and cook without touching for about 4 – 5 minutes per side, or until golden brown. Sprinkle with salt and garlic powder after the first flip.
4. Prepare bread & avocado: Toast your bread, or not, and slice your avocado. You may even prefer to mash your avocado right in its shell with the back of a fork and spread like butter. I find I use the latter method most often.
5. Assemble: Layer your sandwich as you like. I layered mine from bottom to top with mustard (dijon and habanero mix), leafy greens, tofu, sauteed onions, salt & pepper, avocado and more mustard. Every bite was so delicious!

This delicious recipe and photos were created by simple-veganista.com, we simply shared it! Please check them out as they have so many wonderful recipes!

Vegan Sloppy Joes

PREP: 5 mins – COOK: 25 mins – TOTAL: 30 mins

Ingredients

LENTILS

• 2 cups water (I used half water, half vegetable broth)
• 1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)

SLOPPY JOES

• 2 Tbsp olive or grape seed oil
• 1/2 medium white or yellow onion, minced (plus more for serving)
• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
• 1/2 medium red or green bell pepper, diced
• Sea salt and black pepper (to taste)
• 1 15-ounce can tomato sauce*
• 1-2 Tbsp coconut sugar (plus more to taste)
• 1-2 Tbsp vegan-friendly Worcestershire sauce* (// ensure gluten-free for GF eaters)
• 1-2 tsp chili powder (plus more to taste)
• 1 tsp ground cumin (plus more to taste)
• 1 pinch smoked or regular paprika (optional)

FOR SERVING optional

• Gluten-free or whole-wheat hamburger buns*

Directions

1. If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
2. If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
3. In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
4. Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
5. Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
6. Once the lentils are cooked, add them to the skillet as well, and stir to combine.
7. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
8. Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
9. Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.

This awesome recipe and photos were created by TheMinimalistBaker.com, we just shared it! Check them out for more awesome ideas!