Thursday, October 10, 2013


This is an odd-sounding meal, for sure, but it's quick, easy, and filling and is fairly nutritious for something so creamy and rich. I served it with little side salads.

For 3 sandwiches:

First, make the slaw:

Add these ingredients together:
1/4 cup reduced fat Vegenaise
1.5 TBS apple cider vinegar
1 tsp agave nectar (you can use sugar instead)
1/2 tsp dill weed
1 tsp caraway seed
1/4 tsp salt
1/4 tsp pepper
Then toss with 10 ounces of chopped cabbage (it's easy to use the prepared packages or about 1/2 head of cabbage).

Then pan-fry some vegan lunch meat. I like peppered Tofurky slices, but I think anything could work here. You don't need oil, just cook it to warm it up a bit. 15 slices = 3 sandwiches.

Finally, toast some bread. I used an onion rye. You can add a little spicy brown mustard to the bread, then heap on 1/3 of the coleslaw and 1/3 of the Tofurky for each sandwich. I ended up serving some of the slaw on the side because it was massive!

We gave these a 4.

Nutrition, per sandwich:
Calories: 315
Protein: 19.2 g
Carbs: 41 g
Fat: 13.3 g
Fiber: 8.3 g
Sugar: 9.2 g
Vitamin C: 136%
Calcium: 8%
Iron: 29%

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