Errata / Extras

Grills Gone Vegan

  • Page 68, “Harissa Seitan Burgers” should be “Harissa Tempeh Burgers”.


Vegan Sandwiches Save the Day!

Although Celine and I did our very best in trying to make this book error-free, there are a few corrections and clarifications we’d like to share with you. If you see any others, or have any questions on any of the recipes, please get in touch with one of us. We’ve very sorry that these slipped in.

  •  Page 15, in Recipe Icons: “Unless one of our recipes contains seitan or baked goods” – clearly this makes no sense. What we meant to say is, “Unless the recipe is a baked good or contains seitan, it can be made gluten-free in a snap…”
  •  This isn’t an error, but on page 53: we’ve tried the cabana cheese with 2 tablespoons (30 ml) of oil instead of 3 tablespoons (45 ml) since the book was published, and found it to be just as tasty. Just an FYI in case you monitor your oil intake.
  • Page 73, the Ingredients list should read: “1 cup cooked sushi rice, hot” and the water should be omitted. The directions for the rice should read: “Scoop the rice into a bowl. Combine the vinegar, tamari, oil, and sugar in a small bowl, then pour over the rice and gently fluff. Let cool.”
  •  Page 88, the nondairy butter in the ingredient list is supposed to be melted in order to be applied on the bierocks. Or you can just let the residual heat of the bierocks melt it for you.
  •  Page 101, the directions should read as follows, “To Make the Spread and Sandwiches: In a small bowl, stir the sour cream through (and including) the dill pickle. Refrigerate in an airtight container.” Also, lengthwise is spelled incorrectly in the directions.
  •  Page 104, some baking time is missing from the fish sticks directions for Unfishwich. They need to be baked 10 minutes, then: “Flip the sticks over and bake for another 10 minutes. Transfer the sticks to a shallow baking pan and drizzle the butter sauce over them. Set the oven to broil. Broil the sticks for 2 to 3 minutes, until golden brown.”
  •  Page 127, the directions should read as follows, “To Make the Spread: Combine the first 5 ingredients in a small bowl and mix well. Refrigerate in an airtight container until ready to use.”
  • Page 144, in the Marinated Eggplant Sandwiches: in the Ingredient List, for the tofu, the number of 1/4-inch slices the tofu slab should yield isn’t four, but twelve. For the instructions, in the “To assemble the sandwiches” section, “Place 1 tofu slice on each sandwich” should be corrected to “Place 3 tofu slices on each sandwich”, since each tofu slab should yield about twelve 1/4 inch slices.
  •  Page 148, the directions should read as follows, “To Make the Rub: Combine all the ingredients (except the cooking spray and hoagie buns) on a plate. Rub into both sides of the marinated cutlets.”


Extra Recipes from Vegan Sandwiches Save the Day!

There just wasn’t quite enough room for all the recipes we wrote for the Sandwich book. We wanted to make everything from scratch, but were limited by space. They are posted here and are yours for the making!


Corn Salsa for Navajo Tacos, page 47:

1/2 cup (82 g) cooked corn kernels
2 tablespoons (20 g) minced scallion
2 tablespoons (18 g) chopped roasted red bell pepper
1 tablespoon (1 g) minced fresh cilantro
1 tablespoon (15 ml) fresh lime juice or distilled vinegar
2 teaspoons olive oil
A few dashes hot sauce, optional, to taste
Salt, to taste

Combine all the ingredients in a medium bowl, and refrigerate for 2 hours before using. Note that this isn’t a regular, strong-flavored salsa. We purchased a jar of corn salsa from Trader Joe’s and found it rather mellow, but it worked really well with the Navajo tacos. So we mimicked it and voilà.

Yield: 1/2 cup (120 g) salsa

Greek Burgers, page 109, are great with Greek Potato Wedges:

2 large russet potatoes, cut into 10 wedges each
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Preheat the oven to 400°F (200°C or gas mark 6). Combine all ingredients in a medium bowl. Toss to coat. Place the fries on the baking sheet with the skin side down as much as possible. Keep any remaining marinade. Bake 25 to 30 minutes, or until golden.
Add any remaining marinade to the Spread.

Avocado Spread, originally in place of the guacamole in Carnitas Sandwiches, page 129:

1 ripe avocado, halved, pitted, peeled, coarsely mashed
1 Roma tomato, seeded and diced
1 clove garlic, minced
Half of a small jalapeno, seeded and minced, adjust amount as desired or do not use at all, if you prefer
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (30 ml) green salsa
Salt, to taste

Combine all the ingredients in a medium bowl and use promptly.

Yield: 1 heaping cup (290 g)

Cajun Spice Mix for Marinated Eggplant Sandwiches, page 144:

2 tablespoons mild to medium paprika
1 tablespoon fine sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin

Combine all the ingredients together in a small, resealable plastic bag or plastic container. Shake to combine. Use anywhere Cajun spice is called for.

Yield: 1/3 cup (80 g) Cajun spice mix

Ginger Tofu, as a protein boost for the Chow Mein Sandwich, page 146:

1 pound (454 g) super firm tofu, patted dry and sliced lengthwise 1/4-inch (6-mm) thick (you can use extra-firm tofu if you cannot find super firm, just be sure to drain and press it within an inch of its life.)
2 tablespoons (30 ml) toasted sesame oil (or 1 tablespoon [15 ml] toasted sesame oil plus 1 tablespoon [15 ml] peanut oil)
2 teaspoons ground ginger
2 tablespoons (30 ml) reduced-sodium soy sauce

Place the tofu in a shallow dish. Combine the oil(s), ginger and soy sauce in a small bowl. Rub the oil mixture onto each slice of tofu. (You are free to let it marinate for an hour or so at this point, I usually don’t bother.) Place in a heated greased skillet or grill pan and cook on medium heat until golden brown, about 8 minutes, flipping once halfway through. Place on a wire rack to cool, as the tofu will become chewier and slightly crispier when it is at room temperature or cold.

Yield: 1 pound tofu

Hash browns in Ethiopian Wraps, page 152, can be replaced with this potato salad:

12 ounces (340 g) yellow potatoes, chopped into 1-inch (2.5-cm) cubes
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) olive oil
1/2 teaspoon minced fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper

Place the potato pieces in a saucepan. Cover them with water. Bring to a boil, then reduce to a simmer. Cook 15 minutes, or until fork tender. Drain. Transfer to a medium bowl. While still warm, add the remaining ingredients. Stir to combine and smash some of the potatoes. It shouldn’t be like mashed potatoes, but a chunky and soft potato salad. The salad should be chilled for the wrap. Refrigerate airtight until serving.

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