I’m not a huge fan of sandwiches.
I always like the idea of sandwiches, of course, but I find that I get really full from the bread before I can enjoy any of the goodies on the inside. Sometimes I like to take all the stuff out of the sandwich, eat it, and then have dessert to fill my stomach. That method has worked for me countless times. 😉
However, I went to college in New Brunswick, NJ and I did have a brief affair with sandwiches at that time. Eating as a vegetarian in college left me with few options for food that wasn’t salad or pretzels. I always had something to eat at the dining hall, but it was rarely healthy. Did that stop me? Of course not.
One of the foods that my friends and I would grab routinely after every semester as a celebration would be the infamous fat sandwiches from the grease trucks. These bad boys are sandwiches with everything you could ever want (or not want) to eat on them. Protein? Yes. Veggies? Yes. Sauce? Of course. French fries? Duh.
I always got one of three sandwiches there. One had a veggie burger on it, one had some mozzarella sticks and the other had falafel. The last one I ever ate had falafel on it. ::drool::
I decided that if I was going to make a vegan sandwich for Vegan MoFo this year I had to go all-out. So, I went the extra mile and made from-scratch rolls and fried up some cauliflower. This sandwich is going to be the most complete sandwich experience of your life. And you won’t need to eat another. Ever.
Makes 3 large sandwiches. You can always make less and save the fillings for salads or snacking later!
- 3 large hoagie rolls (I made my own from my bread recipe here)
- 1 small hass avocado, sliced thinly
- 1 red onion, sliced thinly (for garnish)
- sprouts/lettuce/kale/spinach for garnish
- 2-3 small red potatoes, cut into shoe-string sizes
- 1/2 of a head of cauliflower, cut into bite=sized pieces
- 1 tomato, sliced (garnish)
- oil for frying (I used unrefined coconut)
- chickpea batter (recipe below)
- salt & pepper
- 2 Tb non-dairy butter, melted
- 1/4 cup hot sauce
This is similar to the batter I used for my french toast, only I subbed half of the chickpea flour with white rice flour to make it a little lighter. This is optional if you don’t have white rice, or you can sub AP flour if you are not watching your gluten!)
Preheat oven to 375 F.
- Slice your roll in half.
- Take your sliced potatoes and toss them in a generous amount of oil.
- Throw some salt and pepper on them if desired and spread them out on a baking sheet in as even a layer as possible.
- Put them in the oven once it has preheated and set the timer for 15 minutes. Once 15 minutes passes, toss them with a spatula and pop them back in the oven for another 20 minutes or until they are crispy and golden. Once they’re done, set them aside.
- Make your chickpea batter: combine all the ingredients in a large bowl and whisk together to smooth out as many lumps as you can.
- Take a large saucepan and coat the bottom with your frying oil. Turn the heat on the lowest temp while you cut your cauliflower.
- Turn up your heat to medium-low once the cauliflower is all cut into florets. Take some cauliflower (not all at once) and dredge them in the batter, coating as well as you can.
- Toss some of the florets in the hot oil, making sure they are simmering. Let them fry for about 6 minutes a batch, flipping them as each of their sides cooks. If you need to, add more oil.
- Continue this process until all your cauliflower (that you need; the batter will give you about a half a head) is cooked. Let them drain on the side on a plate lined with paper towels.
- Prepare your sauce: whisk together the hot sauce and non-dairy butter.
- Assemble your sandwich: coat some cauliflower pieces in the buffalo sauce.
- I layered my vegetables on the bottom in this order: avocado+salt & pepper, onion, tomato + salt & pepper, cauliflower, sprouts, fries and then top it all with your bun!
- I wouldn’t recommend eating this whole sandwich unless you’re VERY hungry! It’s a great thing to share with a friend. 😉