Vegan "Chicken" Grinder Sandwich
Vegan chicken, bacon and a zesty lettuce slaw make this Vegan Grinder Sandwich taste like the real deal! 31 grams of protein per serving!
Ingredients
Lettuce Slaw:
- ½ cup iceberg lettuce shredded, 40g
- 2 tablespoons pepperoncini peppers sliced, 20g
- ¼ cup vegan mayo 60g
- 2 tablespoons red onion sliced, 15g
- 1 teaspoon red wine vinegar 5mL
- 2 tablespoons vegan parmesan grated, 10g
- 1 tablespoon nutritional yeast 5g
- 1 teaspoon prepared mustard 5g
- 1 teaspoon garlic powder 3g
- ½ teaspoon Italian seasoning 1g
- 2 teaspoons fresh parsley 2g
- Sea salt and black pepper to taste (I did about ½ teaspoon sea salt and ¼ teaspoon black pepper)
Soy Curl “Chicken”:
- ¾ cup soy curls 45g
- Enough broth to cover and rehydrate soy curls
- 1 tablespoon poultry seasoning plus any other seasonings you love, 6g
- Sea salt and black pepper to taste
- ½ tablespoon cornstarch 4g
- 1 tablespoon oil 15mL
- 3 slices tempeh bacon or use my recipe to prepare for more texture and protein
To Serve:
- 1 hoagie or sub roll toasted
- Vegan cheese slices
- Lettuce slaw
- Cooked soy curl “chicken”
- Tempeh bacon
- ½ tablespoon melted vegan butter 7g
- 1 teaspoon chopped Parsley 1g
- ½ tablespoon vegan Parmesan for the top of the sandwich 2.5g
Instructions
Lettuce Slaw:
- In a bowl, combine mayo, vinegar, parmesan, garlic powder, Italian seasoning, parsley, salt, and pepper. Mix until smooth.
- Add lettuce, peppers, and red onion. Toss well to coat everything in the dressing.
- Chill while you prep the soy curl “chicken.”
Soy Curl “Chicken”:
- Add soy curls to a bowl and cover with hot broth. Let rehydrate for 3-5 minutes until plumped, then drain and gently squeeze out excess liquid.
- Toss soy curls with poultry seasoning, sea salt and black pepper and cornstarch to coat lightly.
- Heat a bit of oil (or use a nonstick skillet) over medium heat.
- Sear soy curls for 5–6 minutes, stirring occasionally, until golden and lightly crispy. Set aside.
Tempeh Bacon:
- Prepare tempeh bacon according to package directions. Set aside.
Sandwich Assembly:
- Layer the soy curl “chicken” on the bottom half of the roll. Add the tempeh bacon on top.
- Top with vegan cheese and melt slightly if you’d like. I like to melt it in the oven for about 5 minutes on 350F OR melt the cheese separately then drizzle on top.
- Remove some of the bread filling from the over half of the sandwich to create a pocket.
- Pile on the lettuce slaw over it. You may have leftover - add as much as you desire.
- Add any extra pickled peppers or sauce you love.
- Optional if desired - in a small bowl, mix the extra melted vegan butter, chopped parsley and vegan Parmesan cheese. Close the sandwich and brush on top of the sandwich.
- Toast for a few minutes, being careful not to burn it.
- Allow to cool, cut in half and enjoy!
Notes
While the bread will soften, you can make these in advance for lunch. Wrap your vegan grinder sandwich in plastic wrap and refrigerate for up to a day.
Nutrition
Calories: 626kcal | Carbohydrates: 43g | Protein: 31g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 760mg | Potassium: 372mg | Fiber: 9g | Sugar: 8g | Vitamin A: 216IU | Vitamin C: 14mg | Calcium: 208mg | Iron: 12mg