There’s NOTHING like a good ol’ tomato sandwich. I mixed up the classic southern tomato sandwich (don’t take away my southern card) and made these with roasted tomatoes and a tangy mayo spread. So if you’ve got 20 minutes, make these simple and delish sandwiches!
If you’re into recipe videos, I made one for these sandwiches over on Tik Tok:
1/4 cup vegan mayo
1 tbsp lemon juice
1 minced clove of garlic
Preheat your oven to 350F
Lay out slices of tomato on a parchment-lined baking sheet and brush with olive oil. Lightly sprinkle with salt & pepper. Bake in the oven for 20 minutes
Whisk together mayo, lemon juice, and garlic
Spread mayo mixture on toasted bread, top with tomatoes, & enjoy!
Making this pesto cream cheese is as simple as locating your favorite brands of non-dairy cream cheese and vegan pesto. Yep, most pestos aren’t vegan (or even vegetarian) due to the inclusion of parmesan cheese. Authentic parmesan cheese is made with animal rennet, an enzyme that’s found in the lining of a goat or calf’s stomach… But it’s easy to find a great vegan pesto at a variety of stores, or you could always make your own if you find yourself with lots of basil and a bit of time.
Not sure which non-dairy cream cheese to buy? I’ve tried a bunch over the years, and am always here with the recommendations! Since you’re mixing it with pesto, you can get away with a cream cheese that’s good but not your favorite. Ultimately, you just have to explore a bit with vegan options to find what you like! Hate one brand? Try another next time it’s on sale, or mix up how you’re serving it. If you have been eating dairy cream cheese on plain bagels your entire life, it’s going to be a bit hard to find a vegan cream cheese that replaces that experience 1:1 at first. Try it on a bagel sandwich with lots of fresh herbs, capers, veggies, red onion, vegan deli slices, carrot lox if you’re feeling adventurous, or whatever tickles your fancy. Or, duh, mix it with pesto and make this!
Non-dairy cream cheese
Fresh lemon juice
Fresh ground black pepper
Toast your bread. While it’s toasting, whisk together equal parts cream cheese and pesto, a squeeze of fresh lemon juice, and a few cracks of pepper. Adjust amounts depending on how many sandwiches you’re making.
Spread pesto cream cheese on bread, top with veggies, and eat!
Crispy buffalo cauliflower and creamy herb ranch dressing, all rested on a buttered and toasted pretzel bun. Put that on your plate! Okay, I’ve been watching too much Mrs. Maisel. But really, put this on your plate!
I deliberated over what to call this for way too long. Is it a roll? A po’ boy? A… sub? I almost settled on sandwich. But nay, it is no simple sandwich – it is a hoagie! (Still open to suggestions from any sandwich connoisseurs out there.)
Every time I make buffalo cauliflower, I feel like I’m left with SO much batter. I think this recipe makes the perfect amount of batter for a small or medium head of cauliflower.
1 medium head cauliflower (about 3 cups), chopped into bite-sized pieces
3/4 cup plant milk
1/2 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup hot sauce (I like Frank’s RedHot)
1 tablespoon vegan butter, melted
Preheat oven to 450F.
Whisk together batter ingredients (all but cauliflower, hot sauce, and butter) in a medium-sized bowl.
Evenly coat each piece of cauliflower in the batter, and place them on a parchment-lined baking sheet, being careful not to let the pieces touch.
Bake for 20 – 25 minutes, flipping halfway. If the batter is falling off, just bake them a bit longer before flipping.
Whisk together melted butter and hot sauce. Pour mixture over the cauliflower and lightly toss to coat with tongs or a spatula.
Bake for another 20 – 25 minutes, flipping again halfway, until crisp.
For the Herb Ranch Dressing & Coleslaw:
Make this while your cauliflower is baking!
1 cup vegan mayo
3 tablespoons plant milk
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried chives
1 teaspoon dried dill
1 teaspoon dried parsley
16 oz coleslaw mix (one large bag)
Mix ranch ingredients (all except for the coleslaw) together in an airtight container.
Stir 1/2 cup of the ranch dressing into the coleslaw mix. Taste and add more dressing or salt/pepper if you’d like. I like having lots of this ranch leftover to drizzle on top of the sandwiches, or just to save for later.
Assemble the Hoagies:
Butter and toast your bread*, scoop in the ranch coleslaw, and top with buffalo cauliflower. Finish with sliced green onions, parsley, more ranch, more hot sauce, or whatever ya fancy. Enjoy!
*You don’t have to use pretzel buns, but Pretzilla makes vegan ones that come in a 4 pack. I’ve been able to find them at Whole Foods and Publix!