America’s Top 10 New Sandwiches — Veganized

The Huffington Post recently published an article called, America’s Top 10 New Sandwiches. I read this article with great curiosity but, I confess, it didn’t take long until I was more than just a little grossed out. One of the sandwiches referred to an ingredient called suckling pork. I kid you not. I was hoping this was a reference to something other than the obvious, but it appears it is exactly as it sounds.

The International Business Times published an article on world obesity yesterday showing how obesity is on the rise, particularly in the US where “68 per cent of Americans were found to be overweight” and “close to 34 percent were obese.” With obesity, heart disease, and diabetes on the rise, the processed or fried meat sandwiches dripping with high-fat cheese promulgated in this article were clearly not what most of us need. In fact, several of these sandwiches could have been referred to as “heart attacks on a plate.”

No need to worry, America, Veganists are coming to the rescue! Several vegan, veggie, and gluten-free bloggers have teamed together to create tasty and healthier versions of these cholesterol-laden sandwiches. We’ll be publishing a series of posts, one for each sandwich, and we’re calling it: America’s Top 10 New Sandwiches…Veganized!

We’re beginning today with Sandwich #10, The Spuckie. Great name, with a controversial spelling. A “spucky” (as it’s spelled in Boston) is basically Boston’s take on the sub. The name spucky is thought to come from the Italian word spuccadella, a specific kind of Italian roll that can be used for the sandwich.

Today’s Vegan Spuckie was prepared, written, and photographed by Trina Jaconi Biery at Your Vegan Mom. For a complete list of the bloggers involved in this series, see the names and links below.

Trina from Your Vegan Mom guest posts this Vegan Spuckie Sandwich as part of Namely Marly's series on Americans Top 10 New Sandwiches...Veganized!

The Vegan Spuckie

by Trina Jaconi Biery at Your Vegan MomTrina Jaconi Biery from Your Vegan Mom

Serves 4

  • 1 12-ounce loaf ciabatta
  • 1 recipe vegan mortadella
  • 1 recipe vegan capicola
  • 1 recipe vegan salami
  • 1 10-ounce tube Teese vegan mozzarella
  • 1 recipe carrot-olive salad

Slice the ciabatta horizontally to hold all your sandwich fixins.  Spread the bottom half of bread with a liberal layer of carrot-olive salad and its juices.  Pile on slices of all three vegan deli meats and the soy cheese.  Finish with another heap of carrot-olive salad. Place the top layer of bread onto the sandwich and gently press it down to get all those flavors really mingling. Slice the big sandwich to serve.

Now, a word about the vegan deli meats. If you’re not up for a big ol’ cooking project, go buy some slices. I bought both smoked and Italian-style Tofurkey slices and some Smoked Tomato Field Roast in case the meat-free mortadella didn’t pan out, but it did.

If you have the time, it’s totally worth it to make the vegan deli meats yourself. Begin the process by preparing a water bath to bake the seitan deli meats.  Pour water in the bottom of a large roasting pan that can hold a slightly smaller pan where you will cook your foil wrapped seitan logs. Preheat oven to 350.

Mortadella

Ingredients:

  • 1/2 package firm silken tofu (6 ounces)
  • 2 tablespoons olive oil
  • 2 tablespoons Bragg’s Liquid Aminos
  • 2 tablespoons red wine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground coriander
  • 1 cup vital wheat gluten
  • 1/2 cups green olives

Directions:

Add all ingredients but the vital wheat gluten to a food processor or blender. Quickly pulse to combine, while still leaving small visible pieces of tofu (to visually replicate the cubes of fat traditionally folded into mortadella.)

In a large mixing bowl, stir the tofu mixture into the vital wheat gluten. It should make a soft seitan dough that you can thoroughly mix together with a spatula. When you’re dough is well-mixed, push the olives into the dough, and form into a fat, oblong ball.

Wrap somewhat tightly in foil and place in prepared water bath.

Capicola

Ingredients:

  • 1/4 cup red wine
  • 1/4 cup vegetable broth
  • 1/4 cup smooth salted peanut butter
  • 2 tablespoons Bragg’s Liquid Aminos
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon Spike seasoning blend, or other salt-free seasoning mix
  • 1 cup vital wheat gluten

Directions:

In a glass measuring cup, mix together all but the vital wheat gluten. It’s hard to mix peanut butter into cold liquids, but that’s actually the idea. Those threads of peanut butter that won’t blend into the other liquids will create some marbles of fat in your ersatz meat. So don’t you go trying to emulsify anything.

In a large bowl, stir the liquid into the vital wheat gluten. Stir with the spatula until a smooth soft dough is formed.

Shape into a fat log, about 3 inches in diameter, wrap it tightly in aluminum foil, and place in prepared water bath.

Salami

Ingredients:

  • 3/4 cup vital wheat gluten
  • 1/4 chickpea flour
  • 1/2 teaspoon whole fennel seed
  • 1/4 – 1/2 teaspoon coarse ground black pepper
  • 1 whole roasted red pepper (or 1/3 cup if you have a jar of the sliced kind in your fridge – I won’t judge.)
  • 3 tablespoons olive oil
  • 3 cloves garlic, smashed and peeled
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon red wine vinegar
  • 2 tablespoons tamari
  • 1/2 teaspoon salt
  • water to make one cup liquid

Directions:

In a large bowl, stir together the flours, the fennel, and the pepper.

Blend the rest of the ingredients until smooth.  Stir into the dry ingredients and mix until a smooth, soft dough forms.  Form into a long, thin log, about 1 1/2 – 2 inches in diameter, roll tightly in foil, and place in prepared pan.

Put your meat logs in the oven. Remove the thinner salami and capicola after an hour. They will have expanded slightly to fill out their foil wrapping, but will still be quite soft to the touch. Unwrap and cool completely before slicing. Leave the relatively fat and bulbous mortadella in the oven for another half an hour or 90 minutes total. Again, let it cool completely before slicing.

Carrot Salad

Ingredients:

  • 1/4 cup red wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch carrots, grated
  • 5 green onions, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup minced italian parsley
  • 1 cup green olives, chopped
  • 3/4 cup kalamata olives, chopped

Directions:

In the bottom of a large bowl, whisk together the vinegar, sugar, oil, salt, and pepper. Add the rest of the ingredients to the bowl. Toss well. Taste for salt. And refrigerate until needed.

Conclusion

We hope you enjoyed the first post in our series of America’s Top 10 New Sandwiches…Veganized! We’ll be publishing a new sandwich each week so please be sure to stay tuned.

America’s Top 10 New Sandwiches…Veganized! Participating Bloggers:

Posted 3 years ago by Marly on Friday, February 4th, 2011 · Permalink

30 Responses to America’s Top 10 New Sandwiches — Veganized

  1. She did a great job! ! sandwich down…9 to go!

  2. this is beautiful!! I love this series. Good job Marly. Please submit them all to FindingVegan.com !! yay sandwiches.

  3. Okay, I love the look of it, but the exceedingly long ingredient list would ensure that I’ll never make it. There is a limit to how many things I’d have to buy for a sandwich. I can think of a hundred vegan sandwiches I make regularly with less than ten ingredients, and they’re divine. :) I guess if I saw it on a menu I’d order it for sure.

    • I’m so glad she included options for both – how to buy the vegan meats and assemble the sandwich in a few simple steps, and more in-depth instructions for those who want to try making the vegan meats themselves. It’s all so good!

  4. Wow these are wonderful! I should have consulted with some of these people while writing my sandwich cookbook due out in April

    • Hey, I can’t wait to see your sandwich book! That will be just in time for the blogging conference we’ll both be at. I can’t wait to see you both (you and your book)!

  5. Love the idea of vegan sandwiches as an alternative to high saturated fat sandwiches! Looking forward to this series.

    • There’s going to be a lot of tasty sandwiches. Another one coming this Friday!

  6. Good point Tatiana, seems a little overboard for a sandwich! Hopefully the book will arrive this week Marly as it’s been around 10 days since I posted it.

    • Hey, this is not just any sandwich. It’s a Spuckie! And a vegan spuckie at that. People travel great lengths for such an incredible sandwich. Or, they go to the nearest health food store and buy vegan meats. It all works out in the end!

  7. This is such an excellent idea, Marly.

    This sandwich looks great! Looking forward to more veganized yumminess coming up! :)

    • Thanks! I like this series too. It’s fun to be collaborating with so many fun and talented vegans!

  8. I think Tatiana and Ryan are missing the point. She’s veganizing an already existing sandwich and you can’t run down to the local deli for vegan mortadella and capicola, so she showed you how you could do it yourself, or if you don’t feel like it, she gave you store-bought items you could use. I, for one, am happy she shared this information.

    • Me too – I like that there are options on how to make the vegan meats yourself. It’s good to know where your food comes from. But nice to have the option to buy the vegan meats in the store as well. See? Even vegans have options!

  9. This is wonderful. I love how you ladies are reclaiming these sandwiches! I am sharing this with my husband in the morning…I know he will enjoy it as much as I did! Today’s sandwich looks scrumptious. So much better than the original, I’m sure. Thank you for sharing, my blogging friend! I’m sending you wishes for a happy and delicious week!

  10. Wow, these are such creative recipes and takes on some very popular meaty sandwiches! I just love all of these ideas. :) Thanks for sharing. I’m so glad I found your blog and look forward to exploring your recipes! – Georgia

    • There’s more coming every week! I agree with you – it’s so much fun.

  11. Marly,
    You have done an amazing job promoting delicious vegan recipes. What a good idea to redo the top meat sandwiches! Keep up the good work and I look forward to seeing more.

  12. Unbelievable amount of oil in fat in your recipe (sandwich and side dish). Who cares if you duplicated a “non-vegan sandwich” if it’s UNHEALTHY vegan?

    Jeez, the amount of oil, let alone, the amount of oil in the faux meats & cheeses are just awful.

    Might be creative, but still an insult to your cardiovascular system. The Carrot Salad alone, assuming 4 servings, is a over a day’s worth of fat per serving a la Esselstyn/Ornish, and half a days worth of fat per serving via the American Heart Assocation.

    Despite your pronouncements to the contrary, your sandwich and side-dish are still a “heart attack on your plate.” Yeah, you made if vegan. BFD. It’s still very unhealthy. Oil/Fat are not real foods.

    • Hi Phred,
      Thanks for stopping by and commenting. I appreciate your concerns about health. That’s an important topic! I guess the question comes down to what is healthy? For some people with certain medical conditions they can’t have sugar. Others with celiac disease can’t have wheat. Everyone has to determine for themselves what will be healthy for them. I still stand by the statement that these sandwiches are healthier than the meat-based version. Yes, there is oil in the preparation process of the vegan sandwiches, but there is little to no cholesterol. Cholesterol is a leading cause of heart attacks (http://www.webmd.com/heart-disease/guide/heart-disease-lower-cholesterol-risk). And at least the oil that is recommended is vegetable based rather than animal based. If you read the China Study, (http://www.thechinastudy.com/), Dr. Campbell raises that as an important point for health. Another thing that is important is that these sandwiches reduce the amount of cruelty to animals.

      So, yes, if you’re a person who needs to keep fats down to a minimum, you would want to alter recipes to meet your own, individual needs. As a vegan, I certainly understand altering recipes! It can be tricky at times, but not impossible.

      What we’re doing with this series is providing alternatives to sandwiches loaded with meat and cheese. We’re letting people know that you can eat a vegan diet and still have delicious food. And of course these sandwiches should be included as part of a balanced and varied diet. But at least people can see these sandwiches and know that taking on a vegan diet does not translate into a life of deprivation.

  13. Great sandwich! I personally love the idea that everything that I put into my sandwich I can prepare from scratch myself. Thanks for this.

  14. Wow, these vegan versions look amazing! Thank you for providing homemade as well as store bought meat versions. Any thoughts how long the home made versions will lastif not used at once or for advanced preparation?

  15. Just wanted to say I tried the three vegan deli meats. The Mortadella is to die for. Yum! Had a bit of trouble with the olives popping out when I sliced it but other than that it sliced very nicely, the slices held together good and I could slice it very thin. I will definitely make it again.

    I didn’t particularly care for the other two, but that’s really a personal taste thing. The Capicola had too much of a peanut butter taste for me. Might be interesting to try it again with maybe almond butter, which is a bit more neutral tasting. And I had more trouble slicing these two and had to slice them much thicker. The Capicola just kind of crumbled and the Salami was kind of soft. I think I probably should have baked the Salami longer and it would have sliced better (right at the ends, where it was a bit smaller and so more done sliced better) but the Capicola had a much different texture all the way through, so I’m not sure what I did there. But thanks for the recipes :) :)

    • Tovie,

      Thanks so much for your recipe notes! I’ll take a look at those two.

      Trina

  16. Trina’s baby does not look happy being confined to veggies. If the mom only eats vegetables, does that make her milk vegan?

  17. Hi, I know this post is ancient but I discovered these recipes today and there is no helping it. I must post.
    They look great. My one question is about the roasting pan… I assume it is covered? I am using a lasagna pan and covering it with tin foil.
    And the concerns Phred raised are bunk. (again, I know, ancient history.) First of all, along with protein and carbohydrates, fats are one of the fundamental components of any diet. You eventually get sick and die without certains fats that your body can’t syntheisze, so I don’t know what fats not being “real food” even means. Probably nothing. I give my kids spoonfuls of coconut oil and we practically live on nuts. He should also remember being vegan doesn’t necessarily have anything to do with health. Our family is vegan for ethical reasons, period.

    • Hi Aurora. It has been awhile one this recipe, but my recollection is that covering it with tin foil should be fine. Let me know how it goes! Thanks for your comments about the nutrition issues raised by Phred. I think anytime you’re replacing meat in your diet and adding veggies, it has to be a good thing. And as you mention, not everyone is vegan for nutritional motives. I hope you like the sandwiches! One of my favorites in this series is the Bulgogi.

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