Plant Based Sandwiches and Wraps

Learn some fun new plant based sandwiches and wraps to throw in your lunch/ dinner rotation for the summer. Jam packed full of flavor and nutrition!

Tempeh Reuben By Jess Toliver
Tempeh
8 oz Tempeh
¼ Cup Coconut Aminos
½ Cup Vegetable Broth
1 Tbsp Worcestershire Sauce
1 Tsp Liquid Smoke
1 Tsp Onion Powder
1 Tsp Smoked Paprika

Russian Dressing
½ Cup Ketchup
½ Cup Vegan Mayonnaise
2 Tbsp Horseradish
1 Tbsp Pickle Relish
2 Tsp Worcestershire
¼ Tsp Onion Powder

8 Slices of Rye Bread or Preferred Bread
1 Tsp Caraway Seeds
1 1.2 Cups Sauerkraut
4 Tbsp Vegan Butter
4 Slices Vegan Provolone or Swiss Cheese

Start by making tempeh marinade.

Add in thinly sliced tempeh. Marinade it on both sides for 10 minutes.

Take a large saute pan with 1 Tbsp Oil. Add in tempeh and brown on both sides for 3 minutes. Set aside.

Mix together Russian Dressing.

Take 2 pieces of bread and spread butter on one side of each piece of bread. Add russian dressing to the other side of the bread.

In large saute pan on medium heat, add one slice of bread buttered side down. Add on tempeh, slice of cheese, sauerkraut, sprinkle with caraway seeds. Place the second piece of bread on top, butter side up.

Let it cook until the bottom of the bread is brown and crunchy. Flip over and do the same on the other side. The cheese should be melted on the inside.

Remove, cut in half and serve immediately.

Vegetable Wraps with Paprika Dressing By Jess Toliver

1 medium red onion
1 yellow, orange, or red bell pepper sliced
1 cucumber cut into matchsticks
4 cups fresh arugula or spinach
1 small avocado
1 cup of your favorite hummus
1 cup Sprouts
salt and pepper TT
6 of your favorite wraps or large tortillas

Smoked Paprika Vinaigrette:
¼ cup olive oil
1 clove garlic, minced or grated
1/2 tsp smoked paprika
2 tsp honey
2 Tbsp red wine vinegar
1/2 tsp kosher salt
black pepper to taste

Slice all vegetables accordingly, and set aside.

In a large, microwave-safe mixing bowl (big enough to toss your baby greens of choice in) make your vinaigrette. Mix together garlic, honey, vinegar, salt, and pepper. Whisk in olive oil

Take out 2-3 tablespoons of the vinaigrette for topping finished bowls, and pile your 4 cups of greens in the large bowl.
Toss the greens in their bowl with the paprika vinaigrette.

Using one or two wraps lay them on a flat surface. ¼ from the bottom, slather on 2 Tbsp hummus.

Continue adding all the additional vegetables on top.

Top with greens. Roll like a burrito.

Cut in half and serve.