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    Oyster mushroom po’boys

    Oyster mushroom po’boys

    serves 2 Oyster mushrooms stand in for the traditional oysters in this popular Louisiana sandwich. If panko bread crumbs are unavailable, regular dried bread crumbs may be used. 8 ounces oyster mushrooms, trimmed and cut into bite-sized pieces 3 tablespoons...
    Oh-so-sloppy joes

    Oh-so-sloppy joes

    serves 4 Frozen veggie burger crumbles make great and superquick sloppy joes. If unavailable, chop up a package of thawed frozen veggie burgers. 1 tablespoon extra-virgin olive oil ¼ cup chopped onion 1 (12-ounce) package frozen vegetarian burger crumbles 1 (4-ounce)...
    Mediterranean muffuletta sandwich

    Mediterranean muffuletta sandwich

    serves 4 Thinly sliced pan-seared portobello mushrooms replace the traditional meat in this delicious interpretation of the classic New Orleans sandwich. ¼ cup extra-virgin olive oil, plus additional for drizzling 3 large portobello mushroom caps, cut into ¼-inch...
    Curried tofu “egg salad” pitas

    Curried tofu “egg salad” pitas

    serves 4 Tofu performs remarkably well standing in for eggs in these protein-rich, cholesterol-free sandwiches. I especially like it stuffed in pitas, but you can serve it on rolls, in wraps, or on any bread you prefer. 1 pound extra-firm tofu, drained and crumbled ½...
    Avocado salad wraps

    Avocado salad wraps

    serves 2 These wraps are like having your salad in a sandwich—fun to eat and pretty, too, especially if you use colorful spinach or tomato tortillas. Regular flour tortillas may be used if the vegetable tortillas are unavailable. 2 ripe Hass avocados, halved and...