Vegan Mac and Cheese

When I get a new cookbook, I almost always gravitate to the macaroni and cheese recipe. If it has a delicious mac and cheese recipe, then I know it’s a good cookbook. That was impossible to do with Robin Robertson’s new cookbook, though, as it contains nothing but mac and cheese recipes!

Vegan Mac and Cheese is a comfort food lover’s dream come true. It contains more than 50 recipes for dairy-free macaroni and cheese. I know what you’re thinking, “Is it really possible to make that many different types of mac and cheese?” And the answer is yes! And wait until you see how creative they are!

Robin starts the book with a history lesson. The history of mac and cheese that is! She shares the low-down on veganizing this classic dish, reasons why you should make it yourself, the different types of pasta you should use, and a variety of ways to make dairy-free cheese sauces. She includes different topping and add-in ideas, too.

The Recipes

The recipes in Vegan Mac and Cheese are super creative! Robin uses global inspiration in such recipes as Italian Macaroni Pie, Mac and Thai, and Noodle Kugel. She adds veggies to macaroni in Broccoli Mac UnCheese, Spinach Artichoke Mac UnCheese, and Asparagus Mac and Hollandaise. There are also recipes for those who crave a heartier dish, such as Chili Mac, BBQ Jack Mac, and Shepherd’s Mac. She even plays with her food in such recipes as Mac UnCheese Balls, Waffled Mac and UnCheese, and Cheesy Mug Mac.

Chapters in Vegan Mac and Cheese Include:

• Basic Mac UnCheese
• Global Cheesy Mains
• Mac and Veggies
• Meaty Macs
• Fun with Mac UnCheese

If you’re looking for creative ways to make everyone’s favorite comfort food, this is the book for you!

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Buffalo Cauliflower Mac

Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.

Course Main Course

Cuisine American

Keyword buffalo cauliflower, vegan mac and cheese,, vegan macaroni and cheese

Servings 6 servings

Author Robin Robertson

Ingredients

Sauce

• 1 large russet potato cut into 1-inch (2.5 cm) chunks
• 1 large carrot cut into 1-inch (2.5 cm) chunks
• 2 1/2 cups (600 ml) vegetable broth
• 2/3 cup (40 g) nutritional yeast
• 2 tablespoons (30 ml) tamari
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt

Cauliflower

• 1 head cauliflower cored and cut into bite-size pieces
• Olive oil cooking spray for the cauliflower
• 1 teaspoon garlic powder
• Salt
• 1/3 cup (80 ml) hot pepper sauce preferably Frank's RedHot
• 4 tablespoons (56 g) vegan butter melted
• 1 tablespoon (15 ml) apple cider vinegar
• 1 teaspoon paprika

Pasta

• 16 ounces (454 elbow macaroni or other small pasta

Instructions

• To make the sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder and season with salt. Blend until smooth. Set aside.
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• To make the cauliflower: Arrange the cauliflower in a single layer on the prepared sheet. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt. Roast for 20 minutes or until softened. Transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet (you may want to use a new sheet of parchmenand arrange it in a single layer. Bake for 10 minutes more.
• To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to the pot.
• Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
• Add the buffalo cauliflower and gently stir to combine. Serve hot.

Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson
Photography: Jack Adams Photography

Photography: Jack Adams Photography

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One of the things that I hear frequently from my health coaching clients is that they don’t feel inspired to cook dinner after coming home from a long day at the office. Luckily, Robin Robertson is here to help with her revised and expanded edition of One-Dish Vegan.

Revised and Expanded

One-Dish Vegan originally came out in 2013, and few things have changed since then. Cookbooks are now loaded with gorgeous full-color photos, and ingredients such as jackfruit are becoming more ubiquitous. So Robin has revised and updated her beloved cookbook to reflect those changes. This new edition has 25 more recipes, so if you do have the first one, you’re going to want to add this one to your library, too.

One-Dish Vegan

Robin begins One-Dish Vegan with info that newbie vegans will find handy, such as how to cook dry beans, how make your own seitan, and how to cook without oil.

If you’re already a pro in the vegan kitchen, you can dive right into the recipes. These dishes are all easy to make using ingredients are readily available at most grocery stores. They are all one-dish meals that are perfect for dinner – or for lunch, if you’re really hungry! You’ll find a few brunch – or breakfast for dinner! – recipes too, including a Layered Brunch Bake and Frittata Primavera.

The recipes range from soups and big salads to pastas, stir-fries, and casseroles. You’ll find summery light fare, such as Smoky Chickpea Salad with Mango and Avocado and Risotto with Artichokes and Mushrooms, as well as hearty comfort food dishes, like Butternut and Cremini Lasagna and Southwestern Mac and Queso. There’s even a whole chapter devoted to chili!

Not Always One-Pot Vegan

While these dishes are all healthy, well-balanced meals that can be served in one bowl, not all of them can actually be cooked up in one pot. A lot of them can be, but there are some that consist of components that are cooked separately and combined before serving. Sometime require sauces to be cooked in a different pot before it’s added to the dish, while others might call for a crust to be prepared separately before being filled with sautéed vegetables and baked.

Chapters in One-Dish Vegan include:

• In the Kitchen
• Soups that Make a Meal
• Main-Dish Salads
• Stovetop Simmers and Stews
• Chili Today
• Sautes and Stir-Fries
• Pasta Plus
• Oven to Table

If you’re looking to add more easy meals to your dinner rotation, One-Dish Vegan is the book for you!

Japanese Vegetable Curry

 

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Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish.

Author: Robin Robertson

Recipe type: dinner

Yield: 4 servings

Ingredients

• 2 teaspoons olive oil or ¼ cup (60 ml) water
• 1 large yellow onion, chopped
• 2 carrots, peeled and cut
• into ¼-inch (6 mm) thick slices
• 1½ to 2 tablespoons (9 to 13 g) yellow curry powder
• 1½ tablespoons (24 g) tomato paste
• 1 tablespoon (15 ml) wheat-free tamari
• 1 to 2 teaspoons agave nectar
• ¼ teaspoon cayenne pepper (optional)
• ⅓ cup (82 g) applesauce
• 3 cups (700 ml) vegetable broth
• 1 large russet potato, peeled and cut into 1-inch (2.5 cm) dice
• Salt and freshly ground black pepper
• 1 tablespoon (16 g) mellow miso paste
• 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced
• ¾ cup (113 g) fresh or (98 g) thawed frozen peas

Instructions

1. Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes.
2. Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed.
3. Serve hot.

Notes

From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission

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Vegan Banh Mi

 

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Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.

Author: Robin Robertson

Recipe type: Sandwich

Yield: 4 sandwiches

Ingredients

• 1 cup shredded carrot
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 tablespoon neutral vegetable oil
• 8 thin slices seitan or extra-firm tofu
• 2 tablespoons hoisin sauce
• 4 (6-inch) sub rolls or 1 or 2 baguettes cut into 4 (6-inch) pieces, split
• ½ cup vegan mayo
• 1 to 2 tablespoons sriracha, or to taste
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 cup cilantro leaves
• 2 tablespoons chopped bottled jalapeno slices

Instructions

1. In a small bowl, combine the shredded carrot, vinegar, sugar, and salt. Mix well and set aside.
2. Heat the oil in a skillet over medium heat. Add the seitan or tofu slices and cook until lightly browned, turning frequently, about 5 minutes. Add the hoisin, turning to coat and glaze the slices for another minute or two. Remove from the heat and set aside to cool.
3. To assemble, spread the inside of each roll with mayo and drizzle with sriracha to taste. Arrange one quarter of the sandwich loaf slices on the bottom half of each roll. Top each with cucumber slices, jalapenos, cilantro, and the pickled carrot. Close up the sandwiches and serve at once.

Notes

Text excerpted from VEGANIZE IT!© 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Cheesy Crackers

 

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Author: Robin Robertson

Yield: about 40 crackers

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons nutritional yeast
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ⅛ teaspoon turmeric
• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 1 teaspoon fresh lemon juice
• 5 to 6 tablespoons cold water, or more as needed

Instructions

1. Preheat the oven to 350°F. In a medium bowl, combine the flour, nutritional yeast, baking powder, salt, garlic powder, smoked paprika, and turmeric. Mix well. Add the olive oil, butter, and lemon juice, mixing with a fork until the dough is fine and crumbly. Add the water a tablespoon at a time until the dough becomes cohesive.
2. Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. (You can use a Silpat instead, if you have one.) Top the dough with another sheet of parchment paper and roll out the dough until thin, measuring about 11 x 13 inches. Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. Remove the top sheet of parchment paper and cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. (Otherwise, you’ll have a few partial crackers from around the end to nibble on!)
3. Bake for 15 to 17 minutes, or until the crackers are baked but not browned. The color should be golden. Cool completely on the baking sheet. These crackers keep well for a week in a sealed container at room temperature.

Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

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Pulled Jackfruit BBQ Sandwiches

 

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Author: Robin Robertson

Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, minced
• 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
• 1 tablespoon tamari soy sauce
• ¼ teaspoon smoked paprika
• Salt and ground black pepper
• 1 ½ cups barbecue sauce, store-bought or homemade (recipe follows)
• 4 sandwich rolls, split and toasted

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot.

Notes

Text excerpted from VEGANIZE IT!© 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

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Barbecue Sauce

 

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Author: Robin Robertson

Yield: about 3 cups

Ingredients

• 1 tablespoon grapeseed or sunflower oil
• 1 yellow onion, minced
• 3 garlic cloves, minced
• 1 (28-ounce) can tomato sauce or puree
• 1 canned chipotle chile in adobo sauce, minced
• ⅓ cup pure maple syrup or dark brown sugar
• ¼ cup water
• ¼ cup cider vinegar
• ¼ cup tamari
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon liquid smoke

Instructions

1. Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors.

Notes

Text excerpted from VEGANIZE IT!© 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

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The benefits to making your own vegan staples at home are that you can control the ingredients they contain and that you’ll save money in doing so. With Veganize It!, you can make your own milks, cheeses, bacon, burgers, sausages, butter, and even Worcestershire sauce.

Robin starts the book with some basics, including a list of items to keep stocked in your pantry and a list of equipment that can be handy to have in the kitchen. The recipes in Veganize It! are categorized into type, so there’s a chapter for dairy-free milks, sauces, and cheeses, and another one for plant-based “meats,” such as a Best Bean Burgers, Mamas Meatballs, and Baked Seitan Roast. There’s also a chapter dedicated to “seafood,” a vegan “charcuterie” which is loaded with vegan versions of smoked meats, ad a section full of vegetable “steaks.” Robin’s also included a chapter for condiments and sauces, one for flour-based foods such as crackers and pastas, and another sweets.

The recipes Veganize It! include DIY basics as well as recipes to use them in. So once you’ve made Smoky Queso Sauce, you can pour it over Breakfast Nachos. After you’ve made your own milk, butter, and sour cream, you can use them in Mashed Potatoes with Sour Cream and Chives. You won’t find recipes for things like hummus and salsa in Veganize It!, as they’re already vegan, and this book is dedicated to vegan versions of foods that are traditionally animal-based. Some of my favorite recipes so far have been the Bacon-Topped Mac and Cheese, the Roasted Cauliflower Piccata, and the Creamy Cashew Mayo.

If you love to cook, are into DIY, want to save money, or are just interested in eating less meat, then Veganize It! is for you!

Breakfast Nachos

 

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Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly.

Author: Robin Robertson

Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, minced
• 2 garlic cloves, minced
• 3 scallions, chopped
• 12 ounces extra-firm tofu, drained and diced
• ½ teaspoon salt
• 2 tablespoons nutritional yeast
• ½ teaspoon ground cumin
• 1⁄4 teaspoon turmeric
• 1 ½ cups cooked or 1 (15-ounce) can black beans, drained and rinsed
• 1 large tomato, diced
• 1 jalapeno, seeded and minced
• ¼ cup chopped cilantro, plus more for garnish (optional)
• 1 tablespoon fresh lime juice
• 1 ripe avocado, peeled, pitted, and diced
• 1 recipe Smoky Queso Sauce (below), kept warm
• 1 (13-ounce) bag restaurant-style tortilla chips

Instructions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the garlic and scallions and cook 2 minutes longer. Add the tofu and salt, and cook, stirring, for 5 minutes. Stir in the nutritional yeast, cumin, and turmeric. Taste and adjust the seasonings if needed. Stir in the beans, cover, and keep warm.
2. In a medium bowl, combine the tomato, jalapeno, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado.
3. To assemble, spoon a thin layer of the sauce on the bottom of a large plate. Place half of the chips on top of the sauce. Spoon half of the sauce on top of the chips, followed by half of the tofu and beans, and then half of the salsa. Top with the remaining chips and repeat with the remaining ingredients. Serve immediately, garnished with additional cilantro, if using.

Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Smoky Queso Sauce

 

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This easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese. If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper.

Author: Robin Robertson

Yield: about 2 cups

Ingredients

• 1 (2-ounce) jar chopped pimientos, drained
• 1 teaspoon canned chipotle chiles in adobo sauce
• ⅓ cup nutritional yeast
• 3 tablespoons cornstarch
• ½ teaspoon smoked paprika
• ½ teaspoon mustard powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 2 teaspoons rice vinegar
• 1 ½ cups plain unsweetened almond milk or water

Instructions

1. Combine all the ingredients in a blender and blend until smooth.
2. Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired.

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Easy As Chocolate Pie

 

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Author: Robin Robertson

Yield: 8 servings

Ingredients

• 12 ounces vegan semisweet chocolate chips
• ¼ cup almond milk or other nondairy milk
• 1 tablespoon coconut oil
• ½ cup chopped nuts (optional)
• ½ cup sweetened dried cranberries, cherries, or blueberries (optional)
• 1 vegan chocolate cookie crust (Keebler’s brand is vegan-friendly)
• Chocolate curls or chopped nuts, for garnish

Instructions

1. In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined.
2. Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls.

Notes

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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Cheesy Grits and Greens with Smoky Mushrooms

 

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Author: Robin Robertson

Yield: 4 servings

Ingredients

• 1 cup quick-cooking grits
• 2 teaspoons vegan butter (Earth Balance)
• 2 tablespoons nutritional yeast
• Salt and ground black pepper
• 1 tablespoon olive oil
• 4 scallions, minced
• 3 garlic cloves, minced
• 8 ounces mushrooms (any kind), sliced or chopped
• 1 teaspoon liquid smoke
• ½ teaspoon smoked paprika
• 2 cups chopped fresh or frozen greens (thawed and squeezed, if frozen)
• ½ cup vegetable broth

Instructions

1. Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm.
2. While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture.

Notes

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Pre)ss LLC.

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In The Book of Veganish, Kathy Freston teams up with young adult novelist Rachel Cohn to show socially aware teens and college students the benefits of adopting a plant-based diet and why “vegan” is more than a label – it’s about aligning food with values.

The Book of Veganish deals not only with the whys and hows of going vegan, but also with just about every situation that can arise, such as dealing with parents and friends, and eating out. Staying healthy on a budget, what supplements to take, and how deal with that protein questions are also covered.

Of course, a big part of going vegan is dealing with food and exactly what to eat, and The Book of Veganish covers that, too. With a formula for blending the perfect smoothie, how to order vegan food at fast food restaurants, and how to deal with lunch in the school cafeteria, there are tips for dealing with just about any and all situations that arise around food.

And of course, there are recipes! The Book of Veganish contains 70 simple recipes that are easy to make and contain easy-to-find ingredients. You’ll find recipes for breakfast, lunch, dinner, snacks, and desserts, along with drool worthy photos taken by Nicole Axworthy. These recipes will definitely please everyone in the family – even those who swear they could never give up meat.

The Book of Veganish is the perfect resource for teens and young adults who want to go vegan, and their families and friends could benefit from reading it as well. If my family had read this wonderful book all those years ago, I would have gone vegan much sooner!

Loaded Potato Soup

This soup is a total sneak. It has a really satisfying taste like baked potatoes, but even when loaded with indulgent toppings (if you so choose), it’s still low in fat; and be­cause it’s vegan, it has no cholesterol.

Makes 4 servings

Ingredients

• 1 pound baking potatoes (2 or 3 large)
• 1 tablespoon extra-virgin olive oil
• 4 slices vegan bacon (such as LightLife Smart Bacon), chopped, or ½ cup vegan bacon bits (see Note)
• 3 cups plain, unsweetened almond or soy milk
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• Salt and ground black pepper
• 2 tablespoons minced scallions
• ¾ cup vegan sour cream and/or shredded vegan cheddar cheese, such as Daiya brand (optional)

Preparation

Preheat the oven to 400°F. Place the potatoes in the oven and bake until soft, 45 to 60 minutes. Re­move the baked potatoes and set aside to cool slightly.

(If using bacon bits, you can skip this next step.) While the potatoes are baking, heat the oil in a skil­let over medium heat. Add the vegan bacon and cook until lightly crisped. Do not overcook. Remove the bacon from the skillet and set aside.

Heat the milk in a large saucepan over medium heat.

Halve the baked potatoes lengthwise. Use a spoon to scoop out the insides of the potatoes and add them to the hot milk along with the onion powder, garlic powder, and smoked paprika (if using). Use a potato masher or wooden spoon to mash the pota­toes in the pot, leaving them somewhat chunky. Season with salt and pepper to taste.

Simmer over medium heat until thickened, stirring frequently to keep it from scorching or burning, about 10 minutes. Stir in half the bacon. Ladle the hot soup into bowls and sprinkle with the remaining bacon, the scallions, and, if desired, the sour cream and/or vegan cheddar.

Note: If using bacon bits such as Bac-Os, you can eliminate the olive oil and the sauté step—the bacon bits can be added to the soup “as is.”

Reprinted from The Book of Veganish by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston and Rachel Cohn. Recipe by Robin Robertson. Photograph by Nicole Axworthy.

We have a copy of The Book of Veganish for one lucky person. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on September 25th. Good luck!

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Artichoke Muffaleta Po’ Boys

Ingredients

• 3 scallions, chopped
• 1 garlic clove, crushed
• 1/3 cup pickled vegetables, well-drained
• 1/3 cup pimiento-stuffed green olives, well-drained
• 1 tablespoon olive oil
• 1 (14-ounce) can artichoke hearts, well-drained and halved
• 1/2 teaspoon Cajun spice blend
• 3 tablespoons Creole mustard
• 3 tablespoons vegan mayonnaise
• 2 small sub rolls
• 1 cup shredded lettuce
• 1 large tomato, thinly sliced
• Pickled sliced jalapeños
• Tabasco or other hot sauce, to serve

Preparation

In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.

Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.

To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.

Makes 2 servings

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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