Brown Girl Vegan

Category: Sandwiches

  • Lemongrass ‘Pork’ Meatball Banh Mi

    Lemongrass ‘Pork’ Meatball Banh Mi

    The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan meatball filling, pickled vegetables and fresh herbs – learn how to make them here!

    What is Banh Mi?

    Banh Mi is also known as a Vietnamese Baguette made with traditional ingredients used in Vietnamese cuisine. They are a street food, said to originate in Saigon. They are often served with French baguettes, that are on the softer side compared to traditional ones. Typically, they contain pickled carrots, white radish (daikon), chilies, coriander, mayo, sauce and a protein, like chicken, pork, beef or paté. But obviously we want to make this without any cruelty involved, so I made lemongrass tofu meatballs!

    The easiest part of making this Banh Mi Sandwich is the filling – the vegetables doesn’t require much precision as you can see in my recipe below. They are also completely plant-based making this sub 100% vegan and healthy.

    The best Banh Mi I have tasted so far is the Saigon Delight from The Kind Bowl, a fully vegan Vietnamese Restaurant in Singapore. The flavours in this Banh Mi are heavily inspired by this and can be made in the comfort of your home to satisfy your cravings.

    What Do I Need to Make This?

    There are 5 components to this dish: let’s break it down.

    First, obviously you would need a soft French baguette. You can use a regular french baguette for this if you can’t find a Vietnamese baguette. I had trouble finding a vegan Vietnamese Baguette but after stumbling upon a few places, I managed to find them at a local banh mi store. It’s also not the most traditional version so I’m taking this as a sign that I should learn how to make my own bread. Haha.

    Then you would need all the ingredients to make a good vegan paté – vegan of course! I made mine with:

    • white button mushrooms
    • chives
    • walnuts
    • seasonings
    • vegan fish sauce
    • soy sauce

    After which comes your pickled vegetables – these are super important to make your sub taste like Banh Mi. I used carrots and white radish submerged in the vinegar solution for a day. Make sure you eat them within 4-7 days to retain the crunchiness of the vegetables.

    For protein, I made a lemongrass tofu meatballs with tofu, lemongrass, spring onions, sauces and corn starch. Tofu is perfect for replicating the textures and flavours of meats like chicken and pork – it’s all in the herbs, spices and seasonings! For the tofu meatballs, we’ll be using aromatics like garlic, spring onions and lemongrass to create the perfect juicy meatball. You can also add some chopped chilies for a touch of heat. For fuss free frying, you can bake or air fry them. Pan frying is great too but it just takes longer and your attention while it cooks.

    Fresh herbs are a must for Banh Mi: specifically coriander (or cilantro, they’re the same) and red chillies. If you can’t take spice, feel free to leave the chillies out.

    Optionally, you can also add some vegan mayo and sriracha for a sauce boost – because why not?!

    What’s more, with this recipe you can make around 4 sandwiches that you can either meal prep or make for your family. People around you can taste the goodness of this!

    Ingredients You Need

    • air fryer meatballs
      • extra firm tofu – pressed and drained.
      • vegan fish sauce – you can substitute with soy sauce / tamari / coconut aminos
      • agave syrup – for sweetener, you can also use maple
      • aromatics – spring onions, garlic, lemongrass
    • mushroom pate
      • button mushrooms
      • walnuts
      • spring onions
      • vegan fish sauce
      • light soy sauce
      • agave
      • onion powder
      • garlic powder
      • black pepper
    • bread
      • soft french baguette – I’ve also tried using sourdough and it’s delicious!
    • toppings
      • sriracha
      • vegan
      • pickled carrots & radish
      • coriander, red chilies

    Gluten free substitutions: Use gluten free vegan fish sauce or soy sauce.

    Print Recipe

    Lemongrass ‘Pork’ Meatball Banh Mi

    The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan 'meat' filling, pickled vegetables and fresh herbs – learn how to make them here!
    Prep Time1 minute
    Cook Time20 minutes
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: banh mi, sandwich
    Servings: 4

    Ingredients

    Air Fryer Meatballs

    • 450 g extra firm tofu
    • 1.5 tbsp vegan fish sauce
    • 2 tsp agave syrup
    • 1/3 cup spring onions
    • 1.5 tsp minced garlic
    • 2 stalks lemongrass purple part only
    • pinch white pepper
    • salt
    • 3.5 tbsp corn starch
    • olive oil for airfrying

    Meatball Glaze

    • 1 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp vegan fish sauce
    • 1/2 tbsp agave syrup
    • 1/2 tbsp lime juice
    • corn starch slurry (1 tbsp corn starch + 1/2 cup water)

    Pickled Vegetables

    • 1 medium carrot
    • 1/2 radish
    • 3/4 cup rice wine vinegar
    • 3 cups water
    • 3 tbsp agave syrup
    • 1 tbsp salt

    Mushroom Pate

    • 1 tbsp olive oil
    • 400 g white button mushrooms
    • 1/2 cup spring onions chopped
    • 1 cup walnuts chopped
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1 tsp agave
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
    • 1/2 tsp black pepper
    • salt

    Banh Mi

    • 4 vietnamese baguettes
    • sriracha
    • vegan mayo
    • coriander
    • sliced red chillies

    Instructions

    • Peel carrot and radish. Cut them into thin strips or matchsticks.
    • In a small saucepan, combine rice vinegar, water, agave, and salt. Heat the mixture over medium heat, stirring occasionally until the agave and salt are completely dissolved. Remove from heat and let it cool to room temperature.
    • Once the brine has cooled, place the julienned carrots and radishes into a clean jar or container. You can layer them, pressing them down a little to fit.
    • Carefully pour the cooled brine over the vegetables in the jar, making sure they’re fully submerged. You may want to gently press the vegetables down with a spoon or the back of a chopstick to make sure they're all covered.
    • Seal the jar and refrigerate the pickled vegetables for at least 1-2 hours before using. For the best flavor, let them sit overnight, though they’re usually great within a few hours. The longer they sit, the more flavorful they’ll become. You can keep them in the fridge for up to 1-2 weeks.
    • Boil your extra firm tofu for 5 minutes and pat dry. Crumble into a bowl and add the rest of the ingredients – minced garlic, chopped spring onions and finely chopped lemongrass, agave, vegan fish sauce, white pepper, salt and corn starch.
    • Shape them into balls. Air fry at 190C for 15-20 minutes, flipping them halfway. Different air fryers may require slightly longer cooking times.
    • Make your mushroom pate. To a pan, add olive oil and add mushrooms. Wait until they are cooked and release water. Let 1/2 of the water evaporate.
    • Add your chives, chopped walnuts, followed by your seasonings. Mix them all together in the heat until they are well combined without much water in the mixture.
    • Add these to your food processor and blend until it becomes a smooth paste.
    • Make your meatball glaze by heating the ingredients over a pan until the sauce thickens – coat the meatballs in the sauce.
    • Slice the baguette into half. Layer with 2 spoonfuls of pate, vegan mayo and sriracha. Top with lemongrass meatballs, pickled veggies, coriander and red chilies. Serve!

  • Strawberry Matcha Sando

    Strawberry Matcha Sando

    This popular Japanese sandwich: strawberry matcha sando consists of fresh strawberries, vegan whipped cream between fluffy bread slices.

    Fruit sandos are a popular type of sandwich in Japan and they’re made by layering fresh fruit and lightly sweetened whipped cream between soft, fluffy white bread – usually a Japanese milk bread called shokupan. These sandwiches usually have beautiful cross-sections like this strawberry matcha sando.

    How to Make The Perfect Sando

    For this recipe, I use vegan whipped cream by Nature’s Charme. This coconut whipped cream is the best I’ve used in place of dairy whipped cream. Chill the sandwich before cutting to keep the cream firm and the shape intact. Do also remember to use fruits that aren’t too ripe or juicy to avoid the bread from becoming soggy.

    Ingredients You Need

    • vegan matcha whipped cream – coconut whipped cream, matcha powder
    • fresh fruits – strawberries or mango
    • bread – soft fluffy white bread
    Print Recipe

    Strawberry Matcha Sando

    This popular Japanese sandwich: strawberry matcha sando consists of fresh strawberries, vegan whipped cream between fluffy bread slices.
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: sandwich
    Servings: 3

    Ingredients

    • 8-12 fresh strawberries
    • 1 can chilled coconut cream
    • 1/2-1 tbsp matcha powder
    • 2 tsp maple syrup
    • 4-6 slices white bread

    Instructions

    • In a chilled bowl, transfer the can of the whipping cream. Sift in the matcha powder to prevent clumps. Add maple syrup (optional).
    • Whip using a hand mixer or whisk until stiff peaks form. Be careful not to overwhip.
    • Layout two slices of bread. Spread a thick, even layer of matcha cream on one slice. Arrange strawberries in a line or pattern diagonally.
    • Top up with more matcha cream and even out. Gently press the other bread slices on top.
    • Wrap the sandwich tightly in plastic wrap to hold the shape. Draw a line across the centre of the strawberries to slice them accurately later on. Chill in the fridge for 15-30 minutes.
    • Unwrap and carefully slice the sandwich in half.
  • Korean Bibimbap Sandwich

    Korean Bibimbap Sandwich

    Every bite of this Korean-inspired sandwich tastes like bibimbap – packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.

    Bibimbap is a super popular korean dish that you may have heard of already and personally it is one of my favourite! It’s made with rice, crunchy vegetables and seasoned with a hot chili pepper paste, like gochujang. You can also add other ingredients like bulgogi tofu or braised oyster mushrooms.

    But have you ever had in the form of a sandwich? It’s packed with the exact same ingredients and flavours making it the perfect way to use up any leftovers from an actual bibimbap or literally any other basic vegetable – spinach, carrots, mushrooms. For the protein, we use gochujang glazed tempeh but you can also use extra firm tofu.

    For the bread, feel free to use anything but using sourdough makes a mean sandwich – the tanginess with the mega crisp and chewiness works so well with the more soft fillings.

    Ingredients You Need

    • bread – sourdough
    • pearl oyster mushrooms – you can be versatile with this but I always get fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
    • protein – tempeh or tofu
    • condiments – you would need soy sauces, maple syrup, rice wine vinegar and toasted white sesame seeds throughout this recipe.
    • vegetables – spinach, carrots, cucumber, vegan kimchi
    • vegan gochujang – korean hot pepper paste
    • gochujang mayo – simply combine gochujang with vegan mayo

    There is no gluten free option for this dish since gochujang contains gluten. However, you can replace gochujang with sambal chili for a spicy kick. You can also use gluten free soy sauce and bread.

    Print Recipe

    Korean Bibimbap Sandwich

    Every bite of this Korean-inspired sandwich tastes like bibimbap – packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: bibimbap, korean recipes, sandwich
    Servings: 2

    Ingredients

    Sandwich

    • 4-6 slices sourdough

    Braised Oyster Mushrooms

    • 150 g shredded pearl oyster mushrooms
    • 1 tbsp sesame oil
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp agave
    • 1 tsp toasted sesame seeds
    • salt if needed

    Gochujang Tempeh

    • 150 g tempeh
    • 1 tsp gochujang
    • 1 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp rice vinegar
    • 2 tsp sesame oil
    • 1 tbsp water to mix
    • olive oil for airfrying

    Sesame Spinach

    • 1 pack baby spinach 1 bag
    • 1/2 tbsp sesame oil
    • 1 tsp light soy sauce
    • 1 tsp toasted sesame seeds

    Other Toppings

    • sauteed carrots
    • vegan kimchi

    Gochujang Mayo

    • 4 tbsp vegan mayo
    • 1/2 tbsp gochujang

    Instructions

    • Air fry tempeh for 7 minutes with a drizzle of olive oil at 180C.
    • Shred oyster mushrooms or slice them very thinly. Add all sauces, sesame seeds and mix them well.
    • Add some oil to grease your pan and add oyster mushrooms. Saute until all water has evaporated and shrooms are golden brown.
    • Take our mushrooms and saute julienned carrots.
    • Meanwhile, prepare your sauce with gochujang, sesame oil, soy sauces, vinegar, maple syrup, sesame seeds and a splash of water.
    • Blanch your spinach in boiling water under softened and bright green. Take out and drain excess water.
    • Add sesame oil, soy sauce and sesame seeds to spinach. Combine with hands or a spoon.
    • Mix together gochujang and mayo to make spicy mayo.
    • Toast sourdough with a drizzle of olive oil until crispy.
    • Spread some of that spicy mayo on the sourdough. Then layer with braised mushrooms, gochujang tempeh, carrots, spinach – cover with the other slice of sourdough and slice into half. Enjoy!
  • Focaccia Sandwich

    Focaccia Sandwich

    This fluffy foccacia sandwich is loaded with crispy eggplant, fried tofu, tomatoes, avocado with homemade vegan walnut pesto!

    A foccacia sandwich is perfect for any season because it loaded with crispy vegetables, tofu and slathered with a refreshing vegan pesto. It’s a flavourful upgrade from regular bread and is perfect for hot or cold fillings!

    This sandwich is inspired by my love for foccacia – I got mine from a bakery but there are many wonderful vegan foccacia recipes out there. The fillings are exceptional because there are different depths and layers to this sandwich – we have crispy eggplant, a simple panfried or air fried tofu, fresh juicy tomatoes, creamy avocado, sun dried tomatoes and a nutty, refreshing vegan pesto spread.

    These sandwiches are best fresh, but can be stored in an airtight container for 2–3 days. I don’t recommend freezing them as they would change the texture entirely. You can also prep the ingredients separately and assemble them on the day of consumption.

    Ingredients You Need

    • foccacia – I bought fresh focaccia that’s vegan at Tiong Bahru Bakery in Singapore
    • vegan walnut pesto
      • basil leaves
      • toasted walnuts
      • nutritional yeast
      • lemon juice
      • extra virgin olive oil
      • salt
      • black pepper
    • extra firm tofu – you can pan fry or air fry them
    • crispy air fried eggplant
      • large eggplant
      • vegan flax egg – flax meal + oat milk + lemon juice
      • panko bread crumbs or ground corn flakes (for gluten free option)
      • almond flour
    • fresh tomatoes
    • avocado
    • sundried tomatoes

    Gluten free substitutions: Use gluten free bread or foccacia. For crispy eggplant, use gluten free breadcrumbs or ground cornflakes.

    Allium free substitutions: This recipe is free from alliums.

    Print Recipe

    Foccacia Sandwich

    This fluffy foccacia sandwich is loaded with crispy eggplant, fried tofu, tomatoes, avocado with homemade vegan walnut pesto!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer, Main Course
    Cuisine: Fusion, Italian
    Keyword: sandwich
    Servings: 4

    Ingredients

    Dairy Free Walnut Pesto

    • 30 g basil
    • 1/2 cup walnuts
    • 3 tbsp nutritional yeast
    • 1/2 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Air Fried Tofu

    • 250 g extra firm tofu
    • olive oil airfrying

    Crispy Eggplant

    • 1 large eggplant
    • 2 tbsp flax meal
    • 1/4 cup oat milk
    • 1 tsp lemon juice
    • 1/2 cup almond or oat flour
    • 1/2 cup panko breadcrumbs
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • olive oil for airfrying

    Sandwich Toppings

    • 2-3 medium tomatoes
    • 1 avocado
    • sundried tomatoes
    • 1 loaf vegan foccacia

    Instructions

    • Slice extra firm tofu and air frying in olive oil for 12 minutes at 180C.
    • Combine all ingredients needed for pesto and blend until you get a paste (it doesn't have to be too smooth – a little more thickness is better).
    • Combine these: flax meal, oat milk and lemon juice. Let it sit for 5 minutes.
    • Combine almond or oat flour, panko breadcrumbs, spices, salt, black pepper and give that a good mix.
    • Slice eggplant and coat in wet mix followed by dry mix. Air fry for 12-15 minutes until crispy, flipping halfway.
    • Slice foccacia and spread vegan pesto, followed by pan fried tofu, crispy eggplant, tomatoes, sliced avocado and sun dried tomatoes. Enjoy!
  • Vegan Bacon Egg and Cheese Sandwich

    Vegan Bacon Egg and Cheese Sandwich

    This homemade vegan BEC sandwich is mouthwatering, freezer meal prep friendly and made with simple ingredients like crispy mushroom bacon, tofu egg and vegan cheese.

    This New York style Bacon, Egg & Cheese sandwich is a delicious breakfast option you must try – this plant based version includes crispy king oyster mushroom bacon, pan fried tofu egg, vegan cheese, vegan spicy mayo and english muffins.

    I first indeed tried a vegan BEC sandwich in the heart of New York City at a cafe I stumbled upon. It was beyond delicious!

    With many ways to make plant based bacon, my favourite ingredients to use are actually tempeh and king oyster mushrooms. In this recipe, we will marinate king oyster mushroom strips in a smokey marinade and pan fry them to crisp.

    How to build the perfect sandwich

    • Start with the bread: Toasting your muffins adds a great crunch and overall makes the bite more flavourful. You can even spread some dairy free butter before toasting them
    • Vegan cheese: Melt it over the “toast” to create that gooey, cheesy texture.
    • Vegan mayo: I used Nando’s vegan perinaise but you can use any vegan mayo. Spicy mayo adds a kick!
    • Tofu Egg layer: Add the tofu scramble or tofu egg.
    • Vegan bacon: Layer the crispy bacon on the bottom for a solid base of flavour.

    Ingredients You Need

    • vegan bacon – large king oyster mushrooms
    • marinade
      • light soy sauce
      • maple syrup
      • coconut sugar
      • smoked paprika
      • garlic powder
      • onion powder
      • black pepper
    • tofu egg – extra firm tofu
      • black salt
      • nutritional yeast
      • turmeric
      • garlic powder
      • onion powder
    • english muffins
    • vegan cheese
    • vegan mayo – you can also use hot sauce or spicy mayo

    Gluten free substitutions: Use gluten free soy sauce / coconut aminos / tamari. Use gluten free english muffins or gluten free bread.

    Allium free substitutions: Use a pinch of asafoetida (hing) or onion and garlic powder.

    Print Recipe

    Vegan Bacon, Egg, and Cheese

    This homemade vegan BEC sandwich is mouthwatering, freezer meal prep friendly and made with simple ingredients like crispy mushroom bacon, tofu egg and vegan cheese.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Breakfast, Main Course
    Cuisine: American, New York
    Keyword: breakfast, sandwich
    Servings: 4

    Ingredients

    Vegan Bacon

    • 3 large king oyster mushrooms
    • 1 tbsp light soy sauce
    • 1 tsp maple syrup or agave
    • 1 tsp coconut sugar
    • 2 tsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • olive oil for frying

    Tofu Egg

    • 450 g extra firm tofu
    • 1/2 tsp black salt
    • 1 tbsp nutritional yeast
    • 1/4 tsp turmeric
    • 1 tsp garlic powder
    • 1 tsp onion powder

    Others

    • 4 english breakfast muffins
    • 4 slices vegan cheddar cheese
    • vegan spicy or regular mayo

  • Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!

    One regret I have in my life is not discovering soups earlier – the way you can sneak in vegetables, herbs, protein and spices in it and still have it taste good amazes me! And what’s even better with good soup – a delicious kimchi grilled cheese with three different types of cheeses.

    Don’t get me wrong – with vegan cheese it might be difficult to execute this triple cheese situation. In that case, you can always use your favourite melty vegan cheese and load up on that baby!

    As long the name sounds, this dish is actually very simple to make. Roast your vegetables and aromatics in oven while you prepare the grilled cheese. Takes 20 minutes tops!

    Ingredients You Need

    • vegan kimchi – any kimchi works in this recipe (napa cabbage, radish, cucumber)
    • gochujang – korean red pepper paste
    • toasted sesame oil and sesame seeds – these add so much flavour to your sandwich!
    • spring onions – adds a subtle sweetness and sharpness
    • vegan cheese – I used 3 different types of vegan cheeses (parmesan, cheddar, and mozzarella). You can use your favourite brand, I used Herbyvore here*
    • sourdough – the best bread you can use for a grilled cheese toastie!
    • olive oil – a generous amount! we don’t count calories here.
    • vegetables – tomatoes, carrot, bell peppers
    • aromatics – garlic, onion (optional)
    • hidden protein – silken tofu
    • herbs and spices – mixed herbs, nutritional yeast, salt and black pepper

    *cheese was sponsored but this blog post was not!

    Gluten free substitutions: Omit gochujang. Ensure vegan cheese is gluten free. Use gluten free bread.

    Allium free substitutions: Use an alliums free kimchi. Omit spring onions in the toast. Substitute garlic with a pinch of hing (asafoetida) in the soup.

    Print Recipe

    Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!
    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Course: Main Course, Soup
    Cuisine: Fusion
    Keyword: sandwich, soup
    Servings: 2

    Ingredients

    Kimchi Cheese Toastie

    • 4 slices sourdough
    • 1 cup vegan kimchi
    • 1/2 tbsp gochujang
    • 1 tsp sesame oil
    • 1 tsp toasted sesame seeds
    • 4 tbsp spring onions
    • olive oil
    • vegan parmesan
    • vegan mozzarella
    • vegan cheddar

    Tomato Gochujang Soup

    • 2 medium tomatoes
    • 1/2 medium carrot
    • 2 tsp gochujang
    • 150 g silken tofu
    • 3 tbsp nutritional yeast
    • 1 tsp mixed herbs
    • 2 cloves garlic
    • 1/2 tsp salt

    Garnish

    • olive oil
    • chopped coriander

    Instructions

    • Preheat oven to 200C. Roast tomatoes, carrots, and garlic for 10 minutes. Take out garlic and continue roasting the veg for 10 more minutes.
    • Combine vegan kimchi with gochujang, sesame oil and toasted sesame seeds.
    • Grab a slice of sourdough and add half of the filling. Shred 3 different types of vegan cheese or add shredded cheese on top. Cover with another slice, pressing lightly to help everything stay together.
    • Repeat this for a second sandwich if making two.
    • On a pan, add olive oil and place your sandwich. Drizzle some olive oil on top. Once toasted, flip over carefully toast the other side until bread is golden brown and the cheese melts.
    • Once grilled, slice the sandwiches in half and set them aside while you make the soup.
    • To a blender, add roasted tomato, carrot and garlic. Add silken tofu, herbs and spices and blend until smooth. Pour into a bowl and garnish with more olive oil and coriander. Enjoy!
  • Vegan Subway Steak & Cheese Sub Copycat

    Vegan Subway Steak & Cheese Sub Copycat

    This plant based steak & cheese sub is a subway copycat inspired by the main flavours of the iconic philly cheesesteak.

    The heart of the Steak and Cheese sub from Subway is, of course, is the steak. Subway uses thinly sliced, seasoned beef that’s cooked to tender perfection. The steak is sautéed with a special blend of seasonings that adds depth and flavour without overwhelming the palate.

    In this vegan version, we will be using plant-based steak pieces by Juicy Marbles (gifted, not sponsored).

    But no steak and cheese sub would be complete without the cheese. Subway uses a generous portion of melted American cheese, which adds a rich, creamy texture. As the cheese melts over the hot steak, it creates a gooey, texture that balances out the steak. We will be using vegan smoked applewood cheese as the substitute here.

    Tailor Your Sub

    One of the joys of ordering from Subway is the ability to personalise your sub to suit your taste and preferences. Here’s how you can make a plant-based Steak and Cheese sub at home:

    • Bread Choices: Choose from a variety of bread options, a vegan hoagie roll or french baguette if you can’t access the former.
    • Fresh Toppings: Add a crunch with fresh vegetables like lettuce, tomatoes, cucumbers, and bell peppers. For extra flavour, you could even add onions, pickles, or jalapeños.
    • Sauces and Condiments: Enhance your sub with a range of sauces and condiments – like mayo, bbq, or chili sauces!
    • Extra Additions: Feeling extra hungry? Add more vegan cheese or a double serving of plant-based steak.
    Print Recipe

    Vegan Subway Steak & Cheese Copycat

    This plant based steak & cheese sub is a subway copycat inspired by the main flavours of the iconic philly cheesesteak.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: American, Fusion
    Keyword: fast food, sandwich
    Servings: 2

    Ingredients

    • 2 plant based steak fillets
    • 1 green bell pepper
    • 1 medium white onion
    • 1 baguette or 2 vegan hoagie rolls
    • 4 slices lettuce
    • 6 slices tomato
    • 8 slices cucumber
    • 2 slices vegan cheese (or more for more cheesy)
    • salt
    • black pepper
    • olive oil for sauteing
    • vegan mayo
    • bbq sauce (optional)

    Instructions

    • Cut up your steak into small pieces and pan fry them in salt & black pepper until browned.
    • Slice your bell peppers and onions. Saute the onions in some oil until translucent. Then add green bell peppers and saute them for a few minutes until they are fully cooked.
    • Cut the bread into half and slice them horizontally.
    • Prep veggies of choice: chop lettuce into shreds, slice tomatoes and cucumbers.
    • Spread some sauces of your preferences – like vegan mayo and bbq on one side of the bread.
    • Layer the sandwich with lettuce, tomatoes, cucumbers, green bell pepper-onions mix, and steak bites.
    • Slice vegan cheese diagonally into triangles and add into the sandwich. Blowtorch to melt the cheese or microwave for 30 seconds.
    • Your sub is ready!
  • Vegan Breakfast Bagel (High Protein)

    Vegan Breakfast Bagel (High Protein)

    This high protein breakfast bagel stuffed with spicy tofu scramble, avocado and 5-spicy hash browns is everything you need for a hearty & fulfilling meal to start your day with a BANG!

    This savoury breakfast idea is the perfect way to keep full for a longer time and also enjoy the goodness or natural and whole food ingredients. it’s so yummy you may want to make this for the entire week!

    Packed with five-spice homemade hashbrowns, asian-style spicy tofu scramble, avocado mash and sambal mayo, this is the most satisfying & delicious breakfast bagel you’ll ever have. It also has a whooping 34 grams of protein per bagel!

    For more high-protein breakfast sandwich recipes, check out my Vegan Tunacado Sandwich or Vegan Breakfast Bagel Sandwich (Omelette Style Egg)

    What Do I Need?

    • potatoes – you can use frozen hash browns but making homemade hash browns is simpler than you think (just needs a little extra time on your hands).
    • spices – onion powder, garlic powder, five spice, salt, black pepper
    • extra firm tofu – to make an asian-style tofu scramble, you would just need a few killer ingredients like sambal, smoked paprika, nion powder, garlic powder, five-spice, turmeric and oat milk.
    • herbs – chinese chives are the star herb of this bagel
    • avocado mash – salt, lime juice, chives: that’s all you need!
    • seeded bagels – you can use regular bagels too but with these you have added nutrition and protein

    Gluten free substitutions: Switch up your bagels for gluten free ones or you can use gluten free bread too.

    Allium free substitutions: Substitute chives with cilantro and onion / garlic powder with a pinch of hing (asoefitida)

    Print Recipe

    Vegan Breakfast Bagel (High Protein)

    This high protein breakfast bagel stuffed with spicy tofu scramble, avocado and 5-spicy hash browns is everything you need for a hearty & fulfilling meal to start your day with a BANG!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Breakfast
    Cuisine: American, Asian, Fusion
    Keyword: bagels, sandwich
    Servings: 2 bagels

    Ingredients

    Five-spice Hashbrowns

    • 4 medium potatoes
    • 2 tsp corn starch
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1.5 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp 5-spice powder
    • olive oil for frying

    Spicy Tofu Scramble

    • 200 g extra firm tofu
    • 1/2 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1.2 tsp onion powder
    • 1/2 tsp salt
    • 1/2 tsp 5-spice powder
    • 1 tsp sambal paste
    • 1/2 tsp turmeric
    • 1/4 cup oat milk
    • 2 tbsp chopped chives

    Avo Mash

    • 2 medium avocado
    • 1 tsp salt
    • 3 calamansi limes 1 green lime
    • 2 tbsp chopped chives

    Sambal Mayo

    • 2 tsp sambal paste
    • 4 tbsp vegan mayo

    Bagels

    • 2 seeded bagels

    Instructions

    • Peel and shred potatoes with a grater. Wait for 5 minutes, drain the excess water, and pat dry.
    • Add all seasonings and corn starch and give it a good mix.
    • Heat up a pan with olive oil and shape the potatoes into hashbrowns. Pan fry on both sides for 4-5 minutes until they are brown and crispy.
    • Crumble some extra firm tofu into a bowl. In a separate bowl, combine all spices, sambal paste and oat milk. Mix well.
    • To a pan, add extra firm tofu and saute. Add in this mixture and saute for a few minutes. Add more water if necessary. Finish with chives.
    • Mash the avocado and add salt & limes. Lastly, add chives and mix well.
    • Combine sambal and vegan mayo to make an easy sambal mayo.
    • Layer the bagel with avocado first, followed by tofu scramble, hashbrowns, sambal mayo and more avocado. Slice into half and serve!

  • Vegan Ramly Burger

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!

    ‘Ramly Burger’ are sold almost everywhere in Malaysia and they are a brand of their own. Personally, the experiences I’ve had with Ramly Burgers are at Singaporean street food markets, also known as ‘Pasar Malams’. These burgers are juicy, lip-smacking and leave you wanting for more.

    But obviously these popular burgers are made with meat but thankfully, I’ve found a way to veganize them easily. The main ingredients include: beef patty, omelette egg and the signature black pepper sauce.

    You could buy black pepper sauce at Asian grocers but it can be easily made at home with just a few ingredients. The overload of sauces is absolutely essential for these burger sandwiches. All I can remember are the sauces dripping down as I take a bite of this magnificent creation.

    Print Recipe

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Malaysian, Singaporean
    Keyword: burgers, sandwich
    Servings: 2

    Ingredients

    Signature Black Pepper

    • 2 tsp beef boullion powder (sub 1 boullion cube)
    • 1/2 cup water
    • 1 tsp garlic powder (sub 2 garlic cloves)
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/2 tbsp vegan Worcestershire sauce
    • 2 tbsp corn starch
    • 1/2 tbsp coconut sugar
    • 1/2 tsp freshly ground black pepper
    • 1/8 tsp salt (if needed)

    Ramly Burger

    • 4 vegan burger buns
    • 2 beyond meat patties
    • 1 bottle JUST Egg (or vegan egg alternative)
    • 1 slice vegan cheese (optional)
    • mayonnaise
    • sriracha
    • vegan butter

    Instructions

    • To a pan, add water and boullion powder/cube. Stir until it dissolves fully.
    • Then, add garlic powder, soy sauces, Worcestershire sauce, coconut sugar, black pepper. Mix well and bring the mixture to a boil.
    • Add the corn starch and keep stirring until no lumps are found. If the sauce is too thick, add a splash of water little by little until you reach your desired consistency.
    • Once that's done, add some salt according to your taste preference.
    • Meanwhile, defrost your beyond meat patties. I fry these patties without any oil but you can lightly spray some oil onto your pan and place the patties.
    • Press the patty on both sides to get the char and cook thoroughly.
    • While the patties are cooking, spread some vegan butter and toast the buns.
    • Set it aside and spray some oil into the pan again. Make sure the oil is evenly spread across the pan. Pour in your vegan egg mixture.
    • Place the Beyond Meat in the centre and a slice of vegan cheese on top. Cover the pan with a lid.
    • After about 2-3 minutes, the egg should be cooked. Gently scrape the sides of the egg and fold it on the burger patty.
    • Slather some black pepper sauce on the bun. Place this egg-vegan patty on top.
    • Add more black pepper sauce on top. Drizzle generously with vegan mayo and sriracha. Cover with the other bun and you have the perfect drool-worthy burger!
  • Vegan Spicy Pork Floss Sandwich

    Vegan Spicy Pork Floss Sandwich

    This vegan Moo Yong Sandwich is a traditional thai sandwich made with vegan pork floss, smeared with mayo and a generous amount of chili oil.

    My sandwich series is the perfect way to explore veganized versions of sandwiches around the world. Moo Yong Sandwich – also known as Pork Floss Sandwich – is a popular one in Thailand. Pork floss is a common topping in many asian dishes, including the famous rice porridge dish called Congee.

    It’s spongey and will remind you of cotton candy. It’s salty, savoury and packs a nice flavour in fresh asian bakeries. It’s super delicious, to say the least but a vegan version might be a little difficult to find in physical stores but you should be able to get them on Amazon.

    This sandwich may look simple but actually consists of many layers: it uses white bread with a bologna-style meat (I used smoked tofu for this) and layers of vegan mayo, pork gloss and chili oil.

    What You Need

    • white bread – or any type of bread should work, as long as they are regular square slices of bread.
    • extra firm tofu – to imitate the meat
    • vegan pork floss – you can find this on amazon.
    • chili oil – find my homemade version here.
    • vegan mayo
    Print Recipe

    Vegan Spicy Pork Floss Sandwich

    This vegan Moo Yong Sandwich is a traditional thai sandwich made with vegan pork floss, smeared with mayo and a generous amount of chili oil.
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Side Dish, Snack
    Cuisine: Asian, Fusion, Thai
    Keyword: chili oil, sandwich
    Servings: 1

    Ingredients

    • 4 slices white bread
    • 3 tbsp vegan mayo
    • 150 g extra firm tofu
    • 1/4 tsp liquid smoke
    • 1/2 tbsp rice wine vinegar
    • 1/2 tbsp soy sauce
    • pinch beetroot powder (optional)
    • 2 tbsp chili oil (more if you want it spicier)
    • vegan pork floss (as much as you'd like!)

    Instructions

    • Shave your tofu and toss them on a pan. Add liquid smoke, vinegar and soy sauce and give it a good mix.
    • Slather a slice of white bread with vegan mayo and top with half of the smoked tofu.
    • Layer with another slice of bread and add 1 tbsp chili oil – spread it across. Top with vegan floss.
    • Add chili oil to the other slice of your bread and place it on top. Add vegan mayo to the upper side, more smoked tofu and cover with the last slice of bread.
    • Slice it diagonally and serve!