Special Diets | 6 September 2016Try This Spin on a Monte Cristo Sandwich Share article facebook twitter google pinterest Vegan breakfast sandwiches can be rich, savory and delectable; being animal product-free does not have to compromise taste. Joni Marie Newman is proving this recipe after recipe in her book, Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone’s Favorite Anytime Meal. Dive into the incredible and creative sandwich recipes that will rejuvenate the repertoire of current vegans and make everyone else think twice about their need for animal products. Try her “Out for the Count of Monte Cristo” sandwich: French toast bagels? With sauerkraut, for breakfast? It’s true, we deviated from what you might think of as a traditional Monte Cristo, but we’re betting you’ll be glad we did. The savory French toast bagels alone had more than one tester swooning. For Filling and Spread 1 tablespoon (15 ml) olive oil 12 ounces (340 g) moo-Free seitan (page 180), cut into 1/2-inch (1.3-cm) strips 11/2 cups (210 g) sauerkraut, drained 2 tablespoons (30 g) prepared horseradish, divided 1 tablespoon (15 g) dijon mustard, divided 1/4 teaspoon black pepper Pinch of red pepper flakes 1 large avocado, peeled and pitted 2 teaspoons fresh lemon juice For French toast bagels 1/4 cup (35 g) cashews, soaked in water for 1 hour, then rinsed and drained 1/2 cup plus 2 tablespoons (150 ml) nondairy milk 2 teaspoons dijon mustard 1 tablespoon (15 ml) sauerkraut juice 1 tablespoon (15 ml) white wine vinegar 1/2 teaspoon fine sea salt 1?8 teaspoon black pepper 1/4 cup (25 g) minced scallion 1 tablespoon (8 g) all-purpose flour 1 teaspoon baking powder Canola oil, for cooking 4 bagels, cut in half To make the filling and spread: Heat the oil in a large skillet over medium-high heat. Add the seitan strips and cook until seared, 3 to 5 minutes. Add the sauerkraut, 1 tablespoon (15 g) of the horseradish, 1 teaspoon of the mustard and the black pepper and red pepper flakes. Cook, stirring, for 4 minutes. For the spread, place the avocado, lemon juice, remaining 1 tablespoon (15 g) horseradish, and remaining 2 teaspoons mustard in a small bowl. Mash with a fork until smooth. To make the French toast bagels: Combine the cashews, milk, mustard, sauerkraut juice, vinegar, salt, and pepper in a blender. Process until smooth and then pour into a shallow dish. Stir in the scallion, flour, and baking powder. Heat 1/8 inch (3 mm) of oil in the skillet over medium-high heat. (These are prone to sticking, so add additional oil if needed.) Dip the bagels into the mixture, let the extra batter drip back down into the dish, and transfer to the skillet. Cook for 3 to 4 minutes on one side, or until browned. Cook the other side the same way. Place a bagel half on each plate and spread evenly with the avocado mixture. Divide the seitan/sauekraut mixture evenly among the bagels. Put the tops on and serve. Serving suggestions and variations: If you’re pressed for time but have some cold cuts on hand, omit the filling and spread. smear the French toast bagels with mustard and mayo, then layer with the cold cuts. skip the sauerkraut and you’re good to go! Buy from an Online Retailer US: UK: “Celine Steen and Tamasin Noyes have reinvented the sandwich, taking it to all new heights with spectacular creations that will forever change your perception of lunch (and breakfast and dinner, too!).”—Julie Hasson, author of Vegan Diner, The Complete Book of Pies, and more “Celine and Tamasin have the magic touch; everything they make turns out delicious! Who knew you could fit so much flavor between two slices of bread?”—Hannah Kaminsky, author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode “This is the first time I’ve ever found myself drooling over sandwiches. This book oozes with gorgeous photos, creative recipes, and flavorful wit that make you want to read it like a novel, from cover to cover.”—Alisa Fleming, author of Go Dairy Free and founder of GoDairyFree.org “Take two super-creative, experienced, and highly regarded vegan cookbook authors, allow them to apply their imagination and exceptional palates to a theme where there are few boundaries other than slices of bread, and you have this incredible book.”—Carla Kelly, author of Quick and Easy Vegan Bake Sale and Quick and Easy Vegan Slow Cooking 101 Colorful Sandwiches Your Brown Bag Never Saw Coming What’s the best thing since sliced bread? The sandwich of course! Layered with flavor, simple and portable, and full of endless variety, sandwiches have been stealing the show for as long as they’ve existed. But it’s time for the traditional, calorie-laden, meat-centric sandwich to move over, because there’s a new sheriff in town—the vegan sandwich! Filled with healthy, natural, plant-based ingredients, vegan sandwiches are your one-stop shop to total breakfast, lunch, or dinner satisfaction. Inside Vegan Sandwiches Save the Day!, you’ll find 101 amazing combinations to suit any time, any craving, and any occasion, including: —Berry-Stuffed French Toast Pockets —Apricot Breakfast Panini —Puff Pastry Pot Pie Sandwiches —Mango Basil Wraps —Portobello Po’ Boys —Mediterranean Tempeh Sandwiches —Mango Butter and Ginger Whoopie Pies Whether you’re vegan or just looking to incorporate more meatless meals into your diet without spending hours in the kitchen, you’ll find the tasty solution you’re looking for—no fork required! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.