Ellen Boeke Archives - Forks Over Knives

French Onion Gnocchi Soup

Ellen Boeke — Wed, 06 Mar 2024 18:33:34 +0000

This fantastic fusion recipe combines two beloved dishes into one drool-worthy meal everyone will adore. Pillowy gnocchi, a delicate dumpling-style pasta that hails from Italy, adds heft to traditional French onion soup, which also features sweet caramelized onions and aromatic thyme. The tender gnocchi soak up a rich Worcestershire-infused broth until they melt in your mouth like savory clouds. The soup is baked in the oven to allow the flavors to meld together, and a tangy topping of pickled shallots adds brightness. Serve this umami-rich soup with a side of whole wheat bread for the ultimate vegan comfort food experience.

Tips

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add approximately 29 calories, 3 g total fat, and 1 g saturated fat per serving.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups + ½ cup pickled shallots

Time: 55 minutes

4 shallots, thinly sliced
⅓ cup apple cider vinegar
2 teaspoons pure cane sugar
1 tablespoon extra-virgin olive oil (optional, learn more)
3 large sweet onions, thinly sliced (6 cups)
3 cups low-sodium vegetable broth
4 cloves garlic, thinly sliced
2 teaspoons vegan Worcestershire sauce
12 oz. whole wheat gnocchi, such as Nocca brand
1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
4 1-oz. slices whole grain artisan bread, toasted

Instructions

For quick-pickled shallots, place sliced shallots in a small saucepan with apple cider vinegar and cane sugar. Bring to boiling, stirring to dissolve sugar; remove from heat. Let stand at least 15 minutes, stirring occasionally. Drain and set aside.
Preheat oven to 350°F. For oil-free: Heat an extra large oven-going skillet over medium. Add onions, cover, and reduce heat to medium-low. (If using oil: In an extra-large skillet heat oil over medium, then add onions, cover, and reduce heat to medium-low.) Cook 18 minutes or until very tender, stirring occasionally. Uncover, increase heat to medium-high, and cook 10 minutes or until golden brown, stirring occasionally. When golden, add ¼ cup of the broth, the garlic, and Worcestershire sauce; cook 2 minutes, stirring to scrape up any browned bits from bottom of skillet.
Stir the remaining broth, the gnocchi, beans, thyme, and pepper into the skillet. Bring to boiling, stirring occasionally. Place skillet in oven and bake 10 minutes or until gnocchi is tender and sauce is slightly thickened. Top with Quick-Pickled Shallots and serve with toasted bread.

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Lentil Taco Salad in Crispy Tortilla Bowls

Ellen Boeke — Wed, 04 Sep 2024 17:42:50 +0000

Reinvigorate Taco Tuesdays with these fun lentil taco salad bowls, overflowing with spicy, tomato-sauced lentils, shredded lettuce, and jicama for extra crunch. Served in oven-toasted edible tortilla bowls, they’re a nice change from soft-shell tacos. If you’ve got extra filling, spoon it onto the plate alongside the bowl and serve with a fork. To finish, add fresh chopped cilantro, a few slices of buttery avocado, and a drizzle of silken tofu–based lime crema. Don’t expect there to be leftovers!

Tips

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add 37 calories, 4 g total fat, and 0 g saturated fat per serving.

Cooked lentils: If you have cooked brown lentils (or canned), this recipe can be prepared in 35 minutes. If not, allow an extra 20 to 40 minutes. (Pro tip: Cook a large batch of lentils on the weekend and store them in the freezer for easy weeknight meals.)

For more inspiration, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 35 minutes

6 oz. light firm silken tofu
1 tablespoon lime juice
½ teaspoon lime zest
⅛ teaspoon sea salt
¼ teaspoon garlic powder
3 to 4 tablespoons unsweetened, unflavored plant-based milk
4 6-inch whole wheat flour tortillas
Extra-virgin olive oil spray (optional, learn more)
2 teaspoons extra-virgin oil oil (optional, learn more)
1 cup chopped onion
3 cloves garlic, minced
4 cups cooked brown lentils
1 8-oz. can no-salt-added tomato sauce
1 tablespoon chili powder
1 tablespoon reduced-sodium soy sauce
1 teaspoon smoked paprika
⅛ to ¼ teaspoon cayenne pepper
3 cups shredded romaine lettuce or spinach
1½ cups chopped tomatoes
1½ cups shredded jicama
1 cup fresh cilantro leaves
1 small avocado, peeled, seeded, and sliced

Instructions

To make lime crema: In a small food processor or blender, place tofu, lime juice, lime zest, salt, and garlic powder. Cover and process until smooth, gradually adding plant-based milk, until crema is drizzling consistency. Refrigerate until ready to serve.
Preheat oven to 400°F. Place tortillas in four 8-oz. heatproof bowls, such as custard cups (or 6-oz. muffin cups), pressing them into the bottom and allowing sides to ruffle slightly. (If using oil: Lightly coat both sides of tortillas with olive oil spray before placing in heatproof bowls.) Bake 10 minutes or until lightly browned. Let cool in bowls.
Meanwhile for oil-free, in an extra-large nonstick skillet cook onion and garlic over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large nonstick skillet, heat olive oil, then add onion and garlic and cook over medium 5 minutes or until tender, stirring occasionally.)
Stir in the next six ingredients (through cayenne pepper). Cook for 2 to 3 minutes or until ingredients are combined and desired consistency.
Fill tortilla cups with shredded romaine. Top with lentil mixture, tomatoes, jicama, cilantro, and avocado. Drizzle with lime crema.

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Shellroni Salad with Jackfruit and Creamy Cashew Dressing

Ellen Boeke — Fri, 16 Aug 2024 17:30:02 +0000

Jackfruit is a fun addition to this potluck-worthy salad, deftly soaking up the creamy, lemon-infused cashew dressing. (The oil-free dressing gets added heft from steamed and blended potatoes.) This toothsome pasta salad is easy to adapt and can be served warm or cold as a side or main meal. Red and yellow cherry tomatoes, matchstick-cut carrots, and tangy scallions add veggie goodness, and chickpeas lend extra oomph. Shell pasta is an excellent option as the shape catches the dressing, but penne, macaroni, or another shape would also work. Sweety drop peppers (aka Biquinho) are nickel-size peppers with a subtle heat. If you can’t find them, use peppadew peppers, leave them out, or substitute homemade pickles.

Tips

Add more milk: If the pasta absorbs the dressing while refrigerated, add a splash of plant milk to make it creamy again.

Gluten-free: This salad can be made gluten-free if you use gluten-free pasta.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cups

Time: 35 minutes

5 oz. Yukon gold potatoes, peeled and chopped (1 cup)
⅓ cup raw cashews
1 tablespoon extra-virgin olive oil (optional, learn more)
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon yellow mustard
2 teaspoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
8 oz. dry whole wheat shell pasta
3 cups red and yellow grape tomatoes, halved
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
1 15-oz. can green jackfruit, rinsed, drained, and chopped
⅔ cup matchstick-cut carrots
½ cup sliced celery
¼ cup sliced scallions
¼ cup sweety drop peppers or chopped peppadew peppers, drained
2 tablespoons chopped fresh dill

Instructions

For dressing, in a small saucepan combine potatoes and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes or until tender; drain, reserving cooking liquid. Rinse potatoes under cold water; drain well. In a small bowl, pour hot potato cooking liquid over the cashews. Let stand for 15 minutes.
In a blender, combine soaked cashews and ½ cup of the soaking liquid; cover and blend until smooth. Add potatoes, olive oil (if using), and the next eight ingredients (through black pepper). Cover and blend until smooth and creamy, adding water, 1 tablespoon at a time, as needed to reach desired consistency. Season with salt and black pepper.
Cook pasta according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl.
Add the remaining ingredients. Add dressing; toss to combine. Garnish with additional fresh dill sprigs.

The post Shellroni Salad with Jackfruit and Creamy Cashew Dressing appeared first on Forks Over Knives.

Healthy Salsa Verde Taco Casserole

Ellen Boeke — Tue, 19 Sep 2023 17:26:49 +0000

Homemade salsa verde—a tantalizing blend of savory tomatillos, spicy jalapeño, herbal cilantro, and tangy lime juice—transforms simple pantry staples into a mouthwatering taco casserole. The meaty filling is made up of mushrooms and barley that have been infused with Southwest seasonings and cooked to tender perfection before being layered between soft corn tortillas. Roasted corn, spinach, and cannellini beans add extra heft to this Mexican-inspired dish while a sprinkling of nutritional yeast delivers a scrumptious cheesy finishing touch. Feel free to add a dollop of vegan sour cream to each slice of this comforting and healthy casserole that’s bound to become an instant hit in your household.

Tips

Make ahead: You can make the salsa verde (Step 1 in this recipe) up to 3 days ahead and keep it refrigerated in an airtight container.

For more vegan Mexican recipes, check out these tasty ideas:

Mexican Breakfast Hash with Lime Crema
Mexican Chocolate Nice Cream
Red Onion and Charred Cauliflower Tacos
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 9 cups

Time: 1 hour 50 minutes

1 tablespoon extra-virgin olive oil (optional, learn more)
1½ lb. tomatillos, husked, washed, and halved
1 cup coarsely chopped onion
2 fresh jalapeño chiles, halved and seeded, if desired
⅓ cup packed fresh cilantro leaves
2 tablespoons lime juice
1 8-oz. package fresh cremini mushrooms, chopped (3 cups)
2 cups cooked barley
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
2 cups fresh baby spinach
8 6-inch corn tortillas
1 15-oz. can no-salt-added Great Northern beans, rinsed and drained (1½ cups)
1 cup frozen roasted corn
¼ cup nutritional yeast
Sliced scallions and fresh cilantro leaves

Instructions

For salsa verde, preheat oven to 400°F. Line a 15×10-inch baking pan with foil. For oil-free: Spread tomatillos, onion, and jalapeños in pan. (If using oil: Toss tomatillos, onion, and jalapeños, with 1½ teaspoons oil; spread in pan.) Roast 30 minutes or until slightly charred. Cool slightly. Transfer to a blender. Add ⅓ cup cilantro, the lime juice, and ½ teaspoon of the salt. Cover and blend until mostly smooth. Reduce oven temperature to 375°F.
In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. Stir in barley, chili powder, cumin, garlic powder, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted. For casserole (oil-free): In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. (If using oil: In a large nonstick skillet heat the remaining 1½ teaspoons oil, then add mushrooms and cook over medium 6 minutes or until tender.) Stir in barley, chili powder, cumin, garlic powder, the remaining ¼ teaspoon salt, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted.
Cut four of the tortillas into 1-inch-wide strips. Spread barley mixture in a 2-quart baking dish. Top with tortilla strips, beans, corn, nutritional yeast, and salsa verde. Bake 30 minutes or until heated through. Let cool 15 minutes before serving. Top with scallions and additional cilantro. Serve with remaining tortillas, warmed.

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Loaded Vegan Chalupas with Chipotle Queso

Ellen Boeke — Thu, 21 Sep 2023 16:36:50 +0000

Chalupa is a Spanish word for boat, and these crispy, queso-filled wraps are some of the tastiest-looking boats we’ve ever seen! While traditional chalupas tend to be heavy on animal products and oil, our vegan version—which may remind you of a popular chain restaurant’s taco wraps—relies on a savory tofu and pinto bean filling to replace the meat. A homemade chipotle queso sauce adds delicious plant-based cheesiness to the chalupas, and fresh pico de gallo salsa provides refreshing contrast to the crispy tortillas. To serve, dip these delicious tacos into extra queso sauce or break out the guacamole and vegan sour cream for a full-on feast. You’ll never crave takeout again once you have this fantastic recipe under your belt!

Tip

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add approximately 9 calories and, 1 gram total fat per serving.

For more plant-based tacos, check out these tasty ideas:

Grilled Nopales Tacos
20-Minute Black Bean Tacos
Red Onion and Charred Cauliflower Tacos
Or take a look at our full collection of plant-based tacos

Yield: Makes 4 wraps

Time: 70 minutes

1 tablespoon salt-free taco seasoning
1 tablespoon reduced-sodium tamari or soy sauce
1 teaspoon smoked paprika
1 12-oz. package light firm tofu, drained
1 15-oz. can no-salt-added chickpeas, undrained
½ cup nutritional yeast
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons lime juice
4 to 5 tablespoons unsweetened, unflavored plant milk
Sea salt, to taste
1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
⅔ cup purchased pico de gallo, drained
Four 7- to 8-inch whole wheat flour tortillas
½ cup chopped jicama
½ cup chopped tomato
Extra-virgin olive oil cooking spray (optional, learn more)

Instructions

In a medium bowl stir together taco seasoning, tamari, and paprika. Crumble tofu into bowl; stir to coat. Preheat air fryer to 370°F to 375°F. Line the bottom of the basket with parchment paper. Add tofu to basket. Air-fry 20 minutes or until tofu is nearly dry and browned on edges, stirring twice.
Meanwhile, for Chipotle Queso, in a blender or food processor combine chickpeas, nutritional yeast, chipotle chiles, and lime juice. Cover and blend. Gradually add plant milk until smooth and creamy. Season to taste with salt, and set aside.
Place beans and ⅓ cup of the pico de gallo in a small food processor. Process until mostly smooth, adding 1 to 2 tablespoons water as needed.
Lay tortillas on a work surface. Spread bean mixture in centers of tortillas. Top with tofu mixture, jicama, and tomato. Top each with 2 tablespoons Chipotle Queso. Fold tortillas in half over the filling.
Heat a large nonstick griddle or skillet over medium. Place wraps on griddle. Cook 4 to 5 minutes or until browned, carefully turning halfway through cooking. (If using oil: Lightly coat outsides of filled tortillas with olive oil spray.) Serve with the remaining ⅓ cup pico de gallo and the remaining Chipotle Queso for dipping.

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Easy Vegan Paella

Ellen Boeke — Tue, 20 Aug 2024 17:23:28 +0000

This mouthwatering vegan paella has comfort food written all over it and is perfect for when you’re craving something substantial and saucy. Whole grain rice simmered low and slow in a brothy, saffron-scented tomato sauce takes on a rich, smoky flavor. Sweet red (or orange) bell pepper, briny pimiento-stuffed green olives, and umami-rich mushrooms lend an earthy depth. Frozen artichoke hearts and sweet garden peas, added toward the end, make this classic Spanish-inspired meal one to remember.

Tips

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add approximately 30 calories, 3 g total fat, and 1 g saturated fat per serving.
Gluten-free: This dish can be made gluten-free if you choose pimiento-stuffed green olives that are gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cups

Time: 60 minutes

4 cups low-sodium vegetable broth
½ teaspoon saffron threads
1 tablespoon extra-virgin olive oil (optional, learn more)
8 oz. fresh button mushrooms, trimmed and quartered
1 red or orange bell pepper, cut into strips
½ cup sliced pimiento-stuffed green olives
1 teaspoon smoked paprika
⅛ teaspoon sea salt
2 cups dry short-grain brown rice
1 15-oz. can no-salt-added tomato sauce
1½ cups frozen green peas, thawed
1 cup frozen quartered artichoke hearts, thawed
Lemon wedges

Instructions

In a medium saucepan bring broth to boiling; reduce heat. Stir in saffron. Keep broth warm over low.
In an extra-large skillet cook mushrooms and bell pepper over medium 5 minutes or until slightly softened, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in olives, paprika, and salt; cook and stir 2 minutes. Add rice; cook and stir 2 minutes. For oil-free: In an extra-large skillet cook mushrooms and bell pepper over medium 5 minutes or until slightly softened, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large skillet heat oil, then add mushrooms and bell pepper. Cook over medium 5 minutes or until slightly softened, stirring occasionally.) Stir in olives, paprika, and salt; cook and stir 2 minutes. Add rice; cook and stir 2 minutes
Slowly stir in hot broth. Reduce heat to medium-low. Cover and simmer 15 minutes. Remove lid and simmer uncovered, 30 to 35 minutes or until rice is tender and liquid is absorbed. Stir in tomato sauce, peas and artichoke hearts. Cook and stir 2 to 3 minutes more or until heated through and well combined. Serve with lemon wedges.

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Vegan Roast Beef Sandwiches with Savory Gravy

Ellen Boeke — Mon, 17 Mar 2025 17:47:47 +0000

Discover a unique and hearty sandwich experience with these vegan roast beef sandwiches! This healthier take on the classic Midwest hot roast beef sandwich with gravy features a base of whole grain toast and garlicky mashed sweet potatoes and beans. The star is the savory topping: a mix of umami-rich mushrooms and steak-seasoned jackfruit. Everything is then drenched in a delicious gravy made with chickpea flour and sautéed onions. Enjoy these nourishing jackfruit sandwiches on their own or with a small green salad.

Tips

Canned jackfruit: If you can’t find no-salt-added canned jackfruit, you can use jackfruit with added salt. Rinse and drain the jackfruit well before using. Or look for vacuum-packed, no-salt-added jackfruit.

Gluten-free version: To make this gluten-free, use gluten-free toast. Most steak seasoning and poultry seasoning are gluten-free, but be sure to check the label and opt for a gluten-free brand!

For more inspiration, check out these tasty ideas:

Yield: Makes 8 open-face sandwiches

Time: 35 minutes

1 lb. sweet potatoes, peeled and cut into 2-inch pieces
3½ cups low-sodium vegetable broth
4 cloves garlic, smashed
1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
1 tablespoon + 1 teaspoon apple cider vinegar
1 teaspoon chopped fresh thyme, plus more for garnish
Freshly ground black pepper
1 lb. cremini mushrooms, sliced
2 14-oz. cans no-salt-added jackfruit (see tip recipe intro), rinsed, drained, and coarsely shredded
1½ teaspoons salt-free steak seasoning
¼ cup finely chopped onion
½ teaspoon poultry seasoning
⅓ cup chickpea flour (besan)
½ teaspoon sea salt
8 slices hearty whole grain bread, toasted

Instructions

In a medium saucepan combine sweet potatoes, 1½ cups broth, and garlic. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until tender. Drain, reserving liquid. Add beans and 1 tablespoon vinegar to sweet potato mixture. Mash beans and sweet potatoes to desired texture, adding enough of the reserved cooking liquid to reach desired consistency. Stir in thyme. Season with pepper.
Meanwhile, in an extra-large nonstick skillet cook mushrooms over medium 8 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in jackfruit and steak seasoning.
To make Savory Gravy, in a large saucepan cook onion over medium until golden, stirring often and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining 2 cups vegetable broth and poultry seasoning. Whisk in chickpea flour. Cook and stir over medium until gravy is thickened and bubbly. Season with salt and freshly ground black pepper to taste. If you like, stir in 1 teaspoon apple cider vinegar.
Place two pieces of toast on each serving plate. Spoon jackfruit mixture onto slices of toast. Top with sweet potato-bean mash. (Or spread mash on toast pieces and top with jackfruit mixture.) Spoon Savory Gravy over top. Garnish with additional fresh thyme and pepper.

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Vegan Gyros with Zucchini and Tzatziki Sauce

Ellen Boeke — Mon, 24 Feb 2025 18:11:15 +0000

These vegan gyros offer an über-fresh take on the popular Greek sandwich and make a seriously satisfying lunch or dinner. You can grill zucchini slices on an outdoor grill or in a grill pan or roast them in the oven. To assemble, smear whole grain pita bread with oil-free hummus, then top with zucchini, romaine lettuce, cucumber, and tomato, plus butter beans for extra staying power. Don’t forget the tzatziki sauce, made with silken tofu and dried dill weed; its herbaceous flavor gets into every nook and cranny, making these a home run!

For more inspiration, check out these tasty ideas:

Yield: Makes 4 gyros

Time: 45 minutes

½ cup drained firm lite silken tofu (4 oz.)
1 to 2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon dried dill weed
Sea salt, to taste
Freshly ground black pepper, to taste
3 medium zucchini (8 to 10 oz. each), trimmed and cut lengthwise into 1/4-inch slices
1 tablespoon salt-free Greek seasoning
1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups)
2 mini cucumbers, very thinly bias-sliced or peeled lengthwise into ribbons
¼ cup thinly sliced red onion
3 tablespoons red wine vinegar
4 6-inch whole wheat pita bread rounds, warmed
1 cup Homemade Hummus or purchased oil-free hummus
1 cup shredded romaine lettuce
2 roma tomatoes, cut into wedges
Sriracha sauce (optional)
2 tablespoons toasted pine nuts

Instructions

To make Tzatziki Sauce, in a food processor, combine tofu, lemon juice, and mustard; process until smooth. Transfer to a serving bowl. Stir in garlic and dill. Season with salt and black pepper to taste.
Lightly brush zucchini slices with water and sprinkle with Greek seasoning. Grill, covered, over medium 6 to 8 minutes or until lightly charred and tender, turning once. (Or roast seasoned zucchini slices on a parchment-lined baking sheet in a 400°F oven 15 to 20 minutes or until tender and golden.)
Meanwhile, in a medium bowl toss together butter beans, cucumbers, onion, and vinegar.
Top pita rounds with hummus, zucchini, lettuce, tomatoes, and butter bean mixture. Top with Tzatziki Sauce and sriracha sauce (if using). Sprinkle with pine nuts.

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Avocado and Cherry Tomato Jam Panini

Ellen Boeke — Thu, 13 Feb 2025 18:55:06 +0000

A sweet and tangy cherry tomato jam adds dynamite flavor to this simple panini, pairing beautifully with tender slices of steamed sweet potato, creamy avocado, and crisp, sweet onion. Tomato jam is an American invention, first recorded in the 1940s, known for its balance of acidity, sweetness, and mild spice. This hunger-busting warm sandwich is perfect for special occasions or when you have a bounty of cherry tomatoes to hand. You’ll make more cherry tomato jam than you need. It’ll keep for up to two weeks stored in an airtight container in the fridge and is delicious spread on toast, crackers, or other sandwiches.

Tips

How to cook in a skillet: If you don’t have a panini press, weigh the sandwiches down by placing a large skillet on top of them; add a few unopened cans of food to the top skillet. (If you use a heavy cast-iron skillet, you won’t need to add the cans for weight.) Cook over medium-high 2 minutes; turn sandwiches over. Replace skillet and cans; cook 2 minutes more or until sandwiches are golden and heated through.

Gluten-free version: To make this gluten-free, use whole grain, gluten-free bread.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 1 hour 60 minutes

2 lb. cherry tomatoes, such as Flavor Bombs, halved
3 tablespoons packed pure cane brown sugar
2 tablespoons apple cider vinegar
2 cloves garlic, minced
2 teaspoons crushed dried Aleppo or Calabrian chiles
1 teaspoon smoked paprika
½ teaspoon sea salt
1 12-oz. sweet potato, peeled and thinly sliced
8 slices whole grain Italian or multigrain bread
4 thin slices sweet onion
1 medium avocado, peeled and cut into 12 slices

Instructions

For tomato jam, in a medium heavy saucepan combine the first seven ingredients (through salt). Bring to boiling, stirring until sugar is dissolved and crushing tomatoes slightly with a wooden spoon; reduce heat. Simmer, uncovered, 90 minutes or until thickened to the consistency of jam, stirring occasionally. Let cool.
Place sweet potato slices in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 4 to 6 minutes or until tender.
Spread 2 tablespoons tomato jam on each bread slice. Top half of the slices with sweet potato, onion, and avocado slices. Add the remaining bread slices, jam side down.
Heat a panini maker to medium-high. Add sandwiches, in batches if needed; cook 3 to 4 minutes or until toasted and heated through. Serve immediately. Store leftover jam in a jar or airtight container in the refrigerator up to 2 weeks.

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Vegan Niçoise Salad Sandwich (Pan Bagnat)

Ellen Boeke — Thu, 06 Feb 2025 20:33:04 +0000

This hearty niçoise salad sandwich is a classic in Nice, France, and is the perfect hunger-buster to get you through the afternoon. This vegan twist skips the tuna and uses artichoke hearts and chickpeas instead, with niçoise olives, capers, and red wine vinegar adding vibrant flavor. To assemble, scoop out some of the inside of a chewy baguette, then layer in tender potatoes, haricots verts (young green beans), niçoise salad mix, and tomato and onion. A little tarragon or fresh basil to garnish finishes it off perfectly! Cook in a panini press or on the stovetop for a warm, French-style sandwich worth talking about.

Tips

Gluten-free version: To make this gluten-free, serve on gluten-free bread. If using tamari, use a gluten-free brand.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 35 minutes

6 oz. fingerling potatoes, halved lengthwise
4 oz. haricots verts (thin young green beans), trimmed, or thin asparagus spears
3 tablespoons red wine vinegar
3 tablespoons chopped pitted Niçoise olives
1 tablespoon coconut aminos or reduced-sodium tamari
1 tablespoon capers, drained
2 cloves garlic, minced
¼ teaspoon freshly ground black pepper
1 15-oz. can no-salt-added chickpeas, drained (not rinsed) and lightly mashed
½ of a 12-oz. package frozen artichoke hearts, thawed and coarsely chopped
2 8-oz. demi loaves whole wheat baguette-style French bread
4 thin slices red onion
1 roma tomato, thinly sliced
2 tablespoons fresh tarragon or ¼ cup fresh basil leaves

Instructions

Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until tender. Add haricots verts; steam 3 minutes more.
In a large bowl whisk together the next six ingredients (through pepper). Add chickpeas and artichoke hearts; toss to combine.
Cut demi loaves in half lengthwise. Scoop out some of the interior of the loaves to create open pockets. Arrange potatoes and haricots verts in bottom of baguettes. Spread chickpea mixture over top. Top with onion, tomato, and tarragon. Add top of baguette, pressing gently. Cut sandwiches in half.
Heat a panini maker to medium-high. Add sandwiches, in batches if needed; cook 3 to 4 minutes or until sandwiches are toasted and heated through. Serve immediately.

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