The NEW GREATEST VEGAN Sandwich

Thanks to Henson Shaving for sponsoring today’s video!

This is the NEW GREATEST VEGAN Sandwich!!!! This uses black lentils, herb flavored tofu ricotta which is loaded with protein and avocado! Its loaded with flavor, good nutrients and its REALLY REALLY good!!

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#saucestache

[Longuro]

Another tofu hack I discovered recently: freezing the tofu. You can slice it up, mash it up, or just keep it in the sealed container. Freeze the tofu overnight. The water crystals freezing and expanding will create micro pockets in the tofu. Thaw and squeeze out the water the next day. The resulting tofu has a firm, chewy texture that you can't get otherwise.

[hagris]

Maybe use a tortilla to make a wrap instead so it becomes less messy ?

[StefyB]

To make it less messy you can use the immersion blender on the lentils too to create a spread, it's delicious and they won't go anywhere all over the table 😅

[JoshTwoWheels]

This but in some rice paper, dumpling style? Yes please!

[lisamariehair]

I bet it would be good as a wrap. Less messy

[debb.]

This looks great and easy to make. If you don't like soy you could make Cashew Ricotta, which is very tasty and I prefer over soy.

[jonathanfletcher]

Anytime I’m in the mood for an Italian hoagie, I cook up some french lentils and marinate them in olive oil, red wine vinegar, and thyme. Throw that on a baguette with some razor thin onions, lettuce, and tomato, and you’re hitting a lot of the Italian hoagie notes without all the meat and cheese.
I’m going to give your sandwich a try Stache!

[TimeyWimeySciFi]

I’m with Monica, I would do that with a salad, or as a bowl recipe with the components separate. Looks fabulous, though.

[manmountainman]

This is fantastic! I was out of dill so used fennel and thyme - the flavor reminded me of the taste of a patty melt way back in my pre-veg days. Probably because the fennel is similar to caraway seeds in the rye bread often used in the patty melts. Will use the "cheese" on all kinds of things. LOVE your channel.

[buddlebj]

Good job! I concur with the red onion comment, that's about the only thing that could be improved upon, everything needs more onion😁. Thank you.

[kristoferkrus]

Looks super good! I haven't tried blending tofu before but I'll definitely try that. Lentils feel like they would fit perfectly in a recipe like this too.

[bam]

The sandwich looks great! Can't wait to try it. I also love my Henson Shaving razor. I love them so much, I've started giving them to others as gifts!

[stevelinks]

Ah man, when monica said not steak sauce would be good, it made me wanna get some so bad but there still out of stock on the site 😢

[carltonwbrooks]

In most of your recipes where you use sourkraut juice I use the juice from my vegan fermented kimchi. IN MOST CASES it adds a unique flavor.

[katherineheiss]

Would never have tried that recipe but trust you!! Will try.

[juliewillis]

I wonder if some lemony smashed white beans could sub for the avocado (allergic). Anyhow, thanks for a great sammich idea!

[JoysMaclaurin]

Easy and so delicious vegan ricotta...2 c cashews in the blender, add 3/4 c water, squeeze of lemon, salt to taste...blend all, put in fridge for an hour....so good

[Stardust]

I am going to try this arepa style! Thanks for your great ideas.

[squirrelnut-kdph]

What timing! I just made some fresh buns. This is a bomb idea. Love the ricotta. I always keep the emergency lemon bottle as well. I can't wait to try this. Thanks for the inspiration. I can't wait for your next vid.

[di_nwflgulf]

I make my ricotta from okara or any pulp from my milks, I can see a wrap with this 🌱😋