Short Rib Sandwich
serves 4
2 tbl extra virgin olive oil
1 small white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
2 garlic cloves, minced
2 cups dried soy curls
2 tbl vegan worcestershire sauce
2 tbl tamari
1 tbl dried thyme
1 tsp salt
1/2 tsp pepper
1/2 cup dry red wine
2 cups vegetable broth
5-8 dashes hot sauce
2 bay leaves
4 poppy seed rolls
1 cup baby arugula leaves
Saute the onion, carrot and celery in olive oil until the vegetables start to become tender, 10 minutes. Add the garlic and soy curls and toss to combine. Cook 2 minutes more to toast the garlic. Season with worcestershire, tamari, thyme, salt and pepper. Deglaze the bottom of the pan with red wine and add the broth, hot sauce and bay leaves. Bring to a simmer and cook until all of the moisture has been evaporated and the soy curls brown slightly, 10-15 minutes. Serve on rolls with arugula, onions, mushrooms and cheese sauce.
Caramelized Onions & Mushrooms
2 tbl extra virgin olive oil
1 large red onion, thinly sliced
1 cup thinly sliced oyster mushrooms
1 tbl red wine vinegar
1 1/2 tsp organic light brown sugar
1/2 tsp salt
1/2 tsp pepper
Saute the onions and mushrooms in olive oil over medium-low heat for 15 minutes until soft and starting to brown. Add the vinegar, sugar, salt and pepper and cook on low for 20 more minutes.
Cheese Sauce
1 small white onion, small dice
1 small russet potato, peeled, small dice
1/2 cup raw cashews
1/4 cup nutritional yeast
1 tbl tahini
salt and pepper
Combine the onion, potato and cashews in a pot. Cover with water and bring to a boil. Cook until the potatoes are tender and fully cooked through. Reserve 1/2 cup water and drain the rest.
Transfer to a blender and add the starchy water, nutritional yeast, tahini, salt and pepper. Blend until smooth.
