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GRILLED VEGETABLE SANDWICH

This is another dish that is the height of simplicity. It involves the same process as the Grilled Vegetable Salad (page 303), except here we leave the veggies whole and combine them with all of the fixings to create a sandwich or wrap. The Lemon-Herb Marinade imparts a tangy flavor to the vegetables. Enjoy with condiments of your choosing, or with a spread such as Pesto (page 246) or Garlic-Herb Aioli (page 290). To optimize your time, preheat the grill before you begin gathering the ingredients for the recipe.

SERVES 4

1 recipe Lemon-Herb Marinade

(recipe follows)

1 large zucchini, sliced lengthwise

into ¼-inch strips

1 large red bell pepper, seeded and

quartered

1 small yellow onion, sliced into

¼-inch rounds

4 large shiitake mushrooms

4 slices pineapple, optional

4 whole-grain buns, or 8 slices

bread of choice

8 leaves romaine lettuce

8 slices tomato

Ketchup, mustard, or your

favorite condiment

Lemon-Herb Marinade

¼ to ½ cup freshly squeezed lemon juice

½ cup water

¼ cup minced fresh herbs

(try basil, thyme, oregano, and

Italian parsley)

1½ teaspoons Dijon or

stone-ground mustard

½ teaspoon sea salt

¼ teaspoon black pepper

¼ teaspoon cayenne (optional)

1 tablespoon soy sauce (optional)

1 garlic clove, pressed or minced (optional)

1. Preheat a grill. Combine the marinade ingredients in a large shallow dish and whisk well. Place the sliced veggies in the marinade for 5 minutes. If you have more time, the longer the vegetables remain in the marinade, the more of its flavor they will absorb.

2. Remove the veggies and grill, using tongs to flip occasionally, until char marks appear on both sides. Feel free to baste with olive oil while grilling. You may also wish to grill your bun. Return the veggies to the marinade after grilling.

3. Build your sandwich with the remaining ingredients and condiments of your choosing.

Variations

• Replace the Lemon-Herb Marinade with Balsamic Marinade (page 303).

• Instead of grilling, try roasting the veggies with the marinade at 400° F for 10 to 15 minutes (see page 20). You can also try broiling them on high for 5 to 8 minutes, or until tender and browned.

• Include the meat of a coconut with the veggies.

• For a grilled Portobello sandwich, replace all of the veggies except the onion with four Portobello mushrooms. Follow the same instructions as above.

• Try serving on toasted sourdough, rye, or an artisan bread, such as olive-rosemary.

• For a grilled vegetable wrap: Replace the bun with a whole-grain flour tortilla.

Quicker and Easier

You may get cravings for lunch meat or other animal products. The good news is that many vegan products replicate the flavor and texture of animal products. Some of the vegan versions of cold cuts can help with cravings and provide a comfort food effect just when you most need it. We definitely put these in the highly transitional category and don’t recommend them as part of a regular balanced diet, but Yves and Lightlife put out some good products. Use a whole-grain bread or bun, spread with vegan mayo or cream cheese, top with all of the fixings, and indulge in a sandwich.

BBQ TEMPEH SANDWICH

This BBQ sauce has been receiving rave reviews from countless satisfied customers over the years. Not only does the tempeh make a rockin’ sandwich, you can serve the cutlets over quinoa and top with the BBQ sauce. The sauce is quite versatile as well. It is a favorite for dipping Batter-Baked Tempura (page 184) as well as in Monk Bowls (page 114). If you are using sweetened ketchup, adjust the quantity of sweetener added.

SERVES 4

2 tablespoons soy sauce

1 tablespoon water

1 tablespoon olive or coconut oil

2 (8-ounce) packages tempeh, cut into four cutlets

1 recipe BBQ Sauce (recipe follows)

8 slices whole-grain bread or other bread of choice, toasted (optional)

8 leaves lettuce

1 large tomato, sliced

4 red onion slices

BBQ sauce

MAKES 1½ CUPS

1 cup ketchup

3 tablespoons molasses or barley malt syrup, or 2 tablespoons