Ingredients (use vegan versions):

• 1 whole pita
• Guacamole
• Alfalfa Sprouts
• Soy mayo
• vegan mustard
• Tomatoes

Directions:

cut pita in half, and put gucamole on one side. Put mayo and mustard on the other
side. put tomatos and alfalfa sprouts on-top of the guacamole. enjoy!

Serves: 1

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 1 cup textured soy protein
• 1/2 cup water
• 1 medium onion, chopped fine
• 1 or 2 cloves garlic, minced
• water or other liquid for sauteing
• your favorite barbeque sauce or vegan mustard sauce

Directions:

Mix the textured soy protein with the 1/2 cup water and set aside for 5 minutes.

Saute onion in about 1 Tbs. liquid until almost cleear. Then add garlic and
cook for another minute. Add the reconstituted textured soy protein. Add the barbeque sauce
until the mixture is the right consistency for sandwiches. Heat thoroughly
and serve.

Serves:

Ingredients (use vegan versions):

• One pound firm tofu
• 1/4 cup shoyu/tamari
• 2 tablespoon vegan Worcestershire sauce
• 6 oz. your favorite vegan beer
• 1/2 tablespoon garlic powder
• 1 cup (plus or minus) your favorite BBQ (read the ingredients, many contain traditional Worcestershire sauce that has anchovies)
• 4 onion, poppyseed, or other crusty rolls
• dill chips, slaw, vegan mustard or your choice of fixin’s

Directions:

Slice the tofu into 1/4″ slices. Arrange the slices on a towel lined
plate. Cover with another towel, another plate, and a skillet filled
with water (or other suitable weight). Allow to sit for 15 minutes
and repeat with dry towels. Dice the tofu into 1/2″ pieces and place
into a pie pan. Combine shoyu, Worcestershire, beer, and garlic
powder. Pour mixture over tofu and allow to marinade 2-3 hours.
Drain. Arrange tofu on a cookie sheet sprayed with cooking spray.
Place tofu under a broiler for 30-45 minutes, turning once. In a
saucepan, combine tofu and BBQ sauce. Heat through. Serve on rolls
with your favorite fixin’s. WARNING!! If you find the texture of
meat to be repulsive, don’t eat this! It was so real, my roomate
thought it WAS meat, and my girlfriend almost couldn’t eat it.
Otherwise, enjoy!

Serves:

Ingredients (use vegan versions):

• 1 eggplant
• salt
• juicy fresh tomato slices
• bazil leaves

Directions:

1. Slice an eggplant into round, 1/4″ or so slices. Salt, let sit for an
hour or so, wash and pat dry (this all to remove bitterness). Then layer on
a cookie sheet and bake about 10-15 min at 350 until soft. Alternately,
grill slices. Keep in fridge until you crave a sandwich.

2. Sandwich time…On some wonderful vegan bread, maybe warmed up a bit, layer
eggplant slices, juicy fresh tomato slices, and, the key ingredient, fresh
basil leaves. Yum.

Serves:

Ingredients (use vegan versions):

• medium eggplant, cut into long strips (1/4 inch thick)
• 1 TBL. liquid smoke
• non-stick pan spray
• 2 TBL. oil
• 4 leaves of lettuce
• 1 tomato (sliced)
• 4 slices vegan bread
• mayo to taste

Directions:

Put eggplant slices in container. Sprinkle with liquid smoke. Cover
and set aside for a few minutes. Fry in hot pan (sprayed and oiled).
Remove when browned.

Coat vegan bread lightly with mayonnaise. Layer the eggplant, lettuce, and
tomato on the vegan bread.

This tastes just like a B-L-T, for those who remember that taste.

Serves: