Description
My daughter, Allison and her boyfriend, Matt visited us from Australia. He is an excellent cook and made this for us. He used tofu, but I experimented and found that the soy curls made a “meatier” filling. He had never made this dish vegan and oil-free, but it was an absolute hit. Even Matt thought it was better than the meaty, oily version. This is my recreation.
Ingredients
- 8 Ounce bag of Butler Soy Curls (you’ll only use half of the bag for 2-4 people)
- Marinade for soy curls
- Pickled Carrots
- Aioli “mayo” to schmear on the bread
- Cilantro, thinly sliced radish, thinly sliced cucumber, thinly sliced scallion, and pickled carrots, for topping the sandwich
-
Either a Roll, Ezekiel bread, or Chef AJ’s potato Bagel from her book Eat Unprocessed (shaped like a roll)
Instructions
Marinade:
- 4 tablespoons Bragg Liquid Amino
- 4 tablespoons Secret Coconut Aminos
- 2 tablespoons of rice wine vinegar
- 3 large cloves of garlic (about ½ a tablespoon of garlic)
- ½ tablespoon of freshly grated ginger
- 2 teaspoons of finely ground Szechuan pepper
- ½ teaspoon of ground coriander
- ½ teaspoon of cinnamon
Whisk all of the ingredients and coat soy curls.
Pickled Carrots that will go on the sandwich (inspired by Minimalist Baker):
- ½ cup white vinegar
- ½ cup of apple cider vinegar
- ½ teaspoon of salt
- 1 tablespoon date sugar
- Two large carrots, cleaned and/or peeled
Cut up two large carrots into thin sticks. Put them into a mason jar or glass container.
Put all of the other ingredients into a small pot and whisk. Simmer over medium heat until everything combines. Stir well. Pour over the carrots. Seal them and shake. Refrigerate at least an hour. Longer is better. *You can throw in radishes or anything else that will fit into the jar.
Aioli “Mayo”
- ½ cup garbanzo beans not rinsed (you can sub cashews to make it fattier, you may need more water if so, but start with a ¼ cup)
- ¼ cup water
- 1 tablespoon of lemon
- 1 tablespoon of sesame seeds
- 1 teaspoon of Dijon mustard
- 2 cloves of garlic
- 1 teaspoons of maple syrup
- 1 teaspoon of Bragg Liquid Aminos
Blend all ingredients in a high-speed blender. Schmear on your choice of bread. Refrigerate the rest. Use within seven days.
Assemble the sandwich: bread, aioli mayo, soy curls, top with cilantro, thinly sliced radish, thinly sliced cucumber, thinly sliced scallion, and pickled carrots
Watch me make this on Chef AJ’s Channel https://www.youtube.com/watch?v=yuQ4J7NxT1I
