Remaking this sandwich is easy and quick and produces a wonderful vegan version of this classic filling. I use artichoke hearts (or hearts of palm) and just a touch of dulse seaweed flakes.
Toss the sauteed artichokes with lemon and vegan mayo and you have a delicious filling that is a welcome alternative to tofu, beans or other vegan meats.
It is important to serve the filling (at room temperature or chilled) on the still-warm, buttered rolls; it really is best tasting that way.
We wound up serving the sandwich with the Creamy Tomato Soup from Everyday Vegan Eats (page 48). I had forgotten just how insanely good that soup is.
|Artichoke rolls with Creamy Tomato Soup (EVE, page 48)|
Serves 4 to 6
1 tablespoon olive oil
2 (12-ounce) jars artichoke hearts or pieces (or hearts of palm, chopped), rinsed
¼ teaspoon dulse seaweed
¼ teaspoon Old Bay seasoning
2 garlic cloves, minced
2 celery ribs, minced
2 tablespoons minced parsley
1 tablespoon fresh lemon juice
Sea salt and ground black pepper
¼ to ½ cup vegan mayonnaise
Soft buns, such as veggie dog buns, toasted and buttered
1. Heat the oil in a medium or large skillet over medium heat. Add the artichokes, dulse and Old Bay. Cook, stirring as needed, until golden brown and lightly charred, about 5 to 8 minutes. Add the garlic and cook for a few more minutes. Remove and set aside in a large bowl to cool slightly.
2. Add the celery, parsley, lemon, salt, black pepper, and mayo to the bowl. Combine gently, taste and adjust with salt, pepper and mayo.
3. Serve the filling in the toasted, buttered buns.
© 2015 Copyright Zsu Dever. All rights reserved.