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planting the seeds for
new sandwich trends
Plant-based eating is on the rise from breakfast to late-night noshing. And it’s not just a fad – consumers are making active choices to eat plant-based either for health or environmental reasons.
Plant-based choices are no longer boring or bland. Familiar flavors are being mixed with trending ingredients to create exciting dishes that even the most dedicated meat-eater will enjoy.
• Cauliflower “Steak” Sandwich. Cauliflower’s mild taste means that you can create lots of fun flavors. Sear sliced cauliflower in a hot pan, deep fry in a crispy batter or grill. Add herbs and spices or sauces for more adventurous tastes.
• “Egg” Salad Sandwiches. Mash chickpeas with mayonnaise, celery and sunflower seeds for an easy and protein-packed twist to a lunchtime favorite.
• Jackfruit BBQ Sliders. Replace pulled pork with this trending fruit. Pan fry the jackfruit in vegetable oil, add your house BBQ sauce and top the sliders with coleslaw or pickles.
• Shiitake Mushroom BLT. Marinate shiitake mushrooms in soy sauce, liquid smoke and garlic powder. Roast the mushrooms at 375 F for 20 minutes until dried and crispy for a lighter and healthier take on a BLT.
• Tempeh Reuben. Use Worcestershire sauce and liquid smoke-marinated tempeh to create a plant-based version of this deli classic. Spread plant-based Russian dressing on rye bread, add sauerkraut and top with dairy-free swiss cheese. Toast the bread until the cheese is gooey and melted.
Sandwich Trends Highlight Their Versatility, Bake Magazine, Jan., 2019, 18 Vegan Sandwich Recipes That Make Lunch the Best Part of Your Day, Brit + Co, April, 2019
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