Not one, not two, but THREE plant-based cheeses make this 3 Cheese Vegan Mac and Cheese extra delicious! It’s rich, creamy, and it all comes together in a single skillet. Don’t skip that crispy panko topping!
Growing up, I was that rare kid who just wasn’t that into boxed macaroni and cheese. It was homemade or nothing, and what I really loved was baked mac and cheese with a crispy topping. This 3 cheese vegan mac and cheese is the plant-based version of my favourite mac and cheese when I was a kid: totally nostalgic, ultra cheesy (again: THREE cheeses!), and super creamy. (Childhood me would have also loved this Baked Vegan Mac and Cheese !)
Why This Vegan Mac and Cheese Will Be a New Classic
When I first went vegan, this macaroni and cheese recipe was all that I was wishing for and even more. It’s got the flavour and texture of the traditional version, without the dairy! Here’s what makes it so divine.
- ALL the cheese . I use a variety of vegan cheeses in this recipe, including mellow gooey mozzarella, sharper cheddar, and nutty Parmesan.
- The perfect crispy topping . The panko crust baked on top is crunchy, delicious, golden brown, and buttery for maximum deliciousness.
- Easy to make . It’s all made in one skillet! The pasta cooks right in the sauce and if you use a cast iron skillet , you’ll just pop that right in the oven
Notes on Ingredients
Here’s the list of ingredients you’ll need to make 3 cheese vegan mac and cheese! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oil – Or butter if you prefer.
- Onion and garlic – These add depth to the sauce. Be sure to mince them finely.
- Elbow macaroni – Remember, we’re cooking the pasta in the sauce, so you don’t need to cook it first!
- Plant milk – Unsweetened, unflavoured non-dairy milk. I like to use cashew milk.
- Vegan butter – I use my homemade Vegan Butter .
- Flour and tapioca starch – To thicken the sauce.
- Seasonings – Garlic powder, onion powder, paprika, ground mustard, fine sea salt, and freshly ground black pepper.
- Vegan cheese – I use mozzarella, sharp cheddar, and Parmesan. Be sure to use varieties that melt well!
- Parsley – For garnish.
- Panko topping – You’ll need butter, panko, salt, and ground black pepper.
How to Make 3 Cheese Vegan Mac and Cheese
This step-by-step guide will show you how it’s done!
Cook the aromatics.
- Cook the aromatics . Melt the coconut oil in a skillet set over medium-high heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and cook until fragrant.
- Start the roux . Add the butter and once it melts, whisk in the flour and tapioca starch. Cook for 2 minutes.
- Make the sauce . Stir in the vegan milk and seasonings and cook for a minute. Add the pasta and bring to a boil.
Simmer.
- Simmer . Reduce the heat to a simmer and cook for about 15 minutes, or until the pasta is al dente and the sauce has thickened. Start preheating your oven to 350ºF while the pasta simmers.
- Make it cheesy . Fold the cheese into the pasta, reserving 1/2 cup for topping. Remove from heat and season to taste, then add the reserved cheese over the top.
Top with panko.
- Add the panko. Mix all of the topping ingredients in a small bowl, then sprinkle over the macaroni and cheese.
- Bake . Place the skillet in the oven and bake for 15 minutes. Broil during the last few minutes to brown and crisp the topping.
- Serve . Garnish with parsley and serve.
Tips and Variations
- Cook the pasta to al dente . It’ll continue cooking in the sauce when you put the pan in the oven, so you only want to simmer until it’s al dente to keep it from being mushy when it’s ready to eat.
- Consider a mix-in . Steamed broccoli or cauliflower (like this Cauliflower Mac and Cheese !), diced jalapeños for some heat, or Vegan Bacon Crumbles for some smoky goodness..
- Let it rest . Before serving, let the mac and cheese cool for about 10 minutes. This will allow the cheese sauce to thicken up even more, making it easier to serve.
Serving Suggestions
I love to serve this 3 cheese vegan mac and cheese with other comfort food faves like Vegan Fried Chicken , Pumpkin Cornbread , and Vegan Baked Beans . For a holiday dinner, it makes the perfect side for Vegan Turkey !
How to Store and Reheat Leftovers
- Refrigerator : Transfer leftover vegan mac and cheese to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm in the microwave or a 350ºF oven until heated through.
More Cheesy Vegan Recipes
- Chopped Cheese Sandwich
- Cheesy Baked Ziti (5 Ingredients)
- Loaded Potato Soup
- Creamy Vegan Queso
- Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon oil , or vegan butter, 14 g
- ½ large onion , finely diced
- 3 cloves garlic , minced
- 2 cups elbow macaroni , 224 g
- 3 cups unsweetened non-dairy milk , 720 mL I used soy milk – add up to 5 cups, 1200mL if needed if you cook yours a bit too long or need more liquid
- 3 tablespoons vegan butter , ( 42g )
- 3 tablespoons flour , 24 g
- 2 teaspoons tapioca starch , 6 g
- 1 teaspoon garlic powder , 3 g
- 1 teaspoon onion powder , 3 g
- 1 teaspoon paprika , 2.5 g
- 1 tablespoon powdered mustard , 7 g
- 1 teaspoon fine sea salt , 6 g
- ¼ teaspoon freshly ground black pepper , 0.5 g
- 3 ½ cups of three types of shredded cheese , divided (I used 1 ½ cup vegan mozzarella, 1 ½ cup vegan sharp cheddar and ½ cup vegan parmesan cheese), 350 g total
- parsley , for garnish
Topping:
- 3 tablespoons unsalted vegan butter , (42g) melted, if using salted taste before adding the ¼ teaspoon sea salt
- 1 cup panko bread crumbs , 60 g
- ¼ teaspoon sea salt , 1.5 g
- ¼ teaspoon ground black pepper , 0.5 g
Instructions
- In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the onion and sauté for about 5 minute until slightly translucent.
- Add the garlic and saute for about 1 minute until fragrant. Add in the butter and whisk the flour and tapioca starch into the butter until the flours/starches are fully incorporated, about 2 minutes.
- Add the unsweetened non-dairy milk, garlic powder, onion powder, paprika, powdered mustard, salt and pepper, stirring together into a smooth sauce for about 1 minute.
- Add in the pasta, stirring to combine and bring to a boil.
- Reduce immediately to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened.
- Preheat oven to 350°F/180°C degrees. Fold in the cheese into the pasta (except ½ cup) and mix together. Remove from heat. Give it a taste and add more seasonings if desired.
- Sprinkle the rest of the cheese over the top.
Topping
- Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
- Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley. Enjoy!
Notes
- I recommend Vevan Cheese, Nurishh Cheese, Daiya, and Violife for the best melt.
- Refrigerator : Transfer leftover vegan mac and cheese to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm in the microwave or a 350ºF oven until heated through.
Not one, not two, but THREE plant-based cheeses make this 3 Cheese Vegan Mac and Cheese extra delicious! It’s rich, creamy, and it all comes together in a single skillet. Don’t skip that crispy panko topping!
Growing up, I was that rare kid who just wasn’t that into boxed macaroni and cheese. It was homemade or nothing, and what I really loved was baked mac and cheese with a crispy topping. This 3 cheese vegan mac and cheese is the plant-based version of my favourite mac and cheese when I was a kid: totally nostalgic, ultra cheesy (again: THREE cheeses!), and super creamy. (Childhood me would have also loved this Baked Vegan Mac and Cheese !)
Why This Vegan Mac and Cheese Will Be a New Classic
When I first went vegan, this macaroni and cheese recipe was all that I was wishing for and even more. It’s got the flavour and texture of the traditional version, without the dairy! Here’s what makes it so divine.
- ALL the cheese . I use a variety of vegan cheeses in this recipe, including mellow gooey mozzarella, sharper cheddar, and nutty Parmesan.
- The perfect crispy topping . The panko crust baked on top is crunchy, delicious, golden brown, and buttery for maximum deliciousness.
- Easy to make . It’s all made in one skillet! The pasta cooks right in the sauce and if you use a cast iron skillet , you’ll just pop that right in the oven
Notes on Ingredients
Here’s the list of ingredients you’ll need to make 3 cheese vegan mac and cheese! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oil – Or butter if you prefer.
- Onion and garlic – These add depth to the sauce. Be sure to mince them finely.
- Elbow macaroni – Remember, we’re cooking the pasta in the sauce, so you don’t need to cook it first!
- Plant milk – Unsweetened, unflavoured non-dairy milk. I like to use cashew milk.
- Vegan butter – I use my homemade Vegan Butter .
- Flour and tapioca starch – To thicken the sauce.
- Seasonings – Garlic powder, onion powder, paprika, ground mustard, fine sea salt, and freshly ground black pepper.
- Vegan cheese – I use mozzarella, sharp cheddar, and Parmesan. Be sure to use varieties that melt well!
- Parsley – For garnish.
- Panko topping – You’ll need butter, panko, salt, and ground black pepper.
How to Make 3 Cheese Vegan Mac and Cheese
This step-by-step guide will show you how it’s done!
Cook the aromatics.
- Cook the aromatics . Melt the coconut oil in a skillet set over medium-high heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and cook until fragrant.
- Start the roux . Add the butter and once it melts, whisk in the flour and tapioca starch. Cook for 2 minutes.
- Make the sauce . Stir in the vegan milk and seasonings and cook for a minute. Add the pasta and bring to a boil.
Simmer.
- Simmer . Reduce the heat to a simmer and cook for about 15 minutes, or until the pasta is al dente and the sauce has thickened. Start preheating your oven to 350ºF while the pasta simmers.
- Make it cheesy . Fold the cheese into the pasta, reserving 1/2 cup for topping. Remove from heat and season to taste, then add the reserved cheese over the top.
Top with panko.
- Add the panko. Mix all of the topping ingredients in a small bowl, then sprinkle over the macaroni and cheese.
- Bake . Place the skillet in the oven and bake for 15 minutes. Broil during the last few minutes to brown and crisp the topping.
- Serve . Garnish with parsley and serve.
Tips and Variations
- Cook the pasta to al dente . It’ll continue cooking in the sauce when you put the pan in the oven, so you only want to simmer until it’s al dente to keep it from being mushy when it’s ready to eat.
- Consider a mix-in . Steamed broccoli or cauliflower (like this Cauliflower Mac and Cheese !), diced jalapeños for some heat, or Vegan Bacon Crumbles for some smoky goodness..
- Let it rest . Before serving, let the mac and cheese cool for about 10 minutes. This will allow the cheese sauce to thicken up even more, making it easier to serve.
Serving Suggestions
I love to serve this 3 cheese vegan mac and cheese with other comfort food faves like Vegan Fried Chicken , Pumpkin Cornbread , and Vegan Baked Beans . For a holiday dinner, it makes the perfect side for Vegan Turkey !
How to Store and Reheat Leftovers
- Refrigerator : Transfer leftover vegan mac and cheese to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm in the microwave or a 350ºF oven until heated through.
More Cheesy Vegan Recipes
- Chopped Cheese Sandwich
- Cheesy Baked Ziti (5 Ingredients)
- Loaded Potato Soup
- Creamy Vegan Queso
- Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon oil , or vegan butter, 14 g
- ½ large onion , finely diced
- 3 cloves garlic , minced
- 2 cups elbow macaroni , 224 g
- 3 cups unsweetened non-dairy milk , 720 mL I used soy milk – add up to 5 cups, 1200mL if needed if you cook yours a bit too long or need more liquid
- 3 tablespoons vegan butter , ( 42g )
- 3 tablespoons flour , 24 g
- 2 teaspoons tapioca starch , 6 g
- 1 teaspoon garlic powder , 3 g
- 1 teaspoon onion powder , 3 g
- 1 teaspoon paprika , 2.5 g
- 1 tablespoon powdered mustard , 7 g
- 1 teaspoon fine sea salt , 6 g
- ¼ teaspoon freshly ground black pepper , 0.5 g
- 3 ½ cups of three types of shredded cheese , divided (I used 1 ½ cup vegan mozzarella, 1 ½ cup vegan sharp cheddar and ½ cup vegan parmesan cheese), 350 g total
- parsley , for garnish
Topping:
- 3 tablespoons unsalted vegan butter , (42g) melted, if using salted taste before adding the ¼ teaspoon sea salt
- 1 cup panko bread crumbs , 60 g
- ¼ teaspoon sea salt , 1.5 g
- ¼ teaspoon ground black pepper , 0.5 g
Instructions
- In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the onion and sauté for about 5 minute until slightly translucent.
- Add the garlic and saute for about 1 minute until fragrant. Add in the butter and whisk the flour and tapioca starch into the butter until the flours/starches are fully incorporated, about 2 minutes.
- Add the unsweetened non-dairy milk, garlic powder, onion powder, paprika, powdered mustard, salt and pepper, stirring together into a smooth sauce for about 1 minute.
- Add in the pasta, stirring to combine and bring to a boil.
- Reduce immediately to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened.
- Preheat oven to 350°F/180°C degrees. Fold in the cheese into the pasta (except ½ cup) and mix together. Remove from heat. Give it a taste and add more seasonings if desired.
- Sprinkle the rest of the cheese over the top.
Topping
- Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
- Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley. Enjoy!
Notes
- I recommend Vevan Cheese, Nurishh Cheese, Daiya, and Violife for the best melt.
- Refrigerator : Transfer leftover vegan mac and cheese to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm in the microwave or a 350ºF oven until heated through.
3 Cheese Vegan Mac and Cheese
Ingredients
- 1 tablespoon oil or vegan butter, 14 g
- ½ large onion finely diced
- 3 cloves garlic minced
- 2 cups elbow macaroni 224 g
- 3 cups unsweetened non-dairy milk 720 mL I used soy milk - add up to 5 cups, 1200mL if needed if you cook yours a bit too long or need more liquid
- 3 tablespoons vegan butter ( 42g )
- 3 tablespoons flour 24 g
- 2 teaspoons tapioca starch 6 g
- 1 teaspoon garlic powder 3 g
- 1 teaspoon onion powder 3 g
- 1 teaspoon paprika 2.5 g
- 1 tablespoon powdered mustard 7 g
- 1 teaspoon fine sea salt 6 g
- ¼ teaspoon freshly ground black pepper 0.5 g
- 3 ½ cups of three types of shredded cheese divided (I used 1 ½ cup vegan mozzarella, 1 ½ cup vegan sharp cheddar and ½ cup vegan parmesan cheese), 350 g total
- parsley for garnish
Topping:
- 3 tablespoons unsalted vegan butter (42g) melted, if using salted taste before adding the ¼ teaspoon sea salt
- 1 cup panko bread crumbs 60 g
- ¼ teaspoon sea salt 1.5 g
- ¼ teaspoon ground black pepper 0.5 g
Instructions
- In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the onion and sauté for about 5 minute until slightly translucent.
- Add the garlic and saute for about 1 minute until fragrant. Add in the butter and whisk the flour and tapioca starch into the butter until the flours/starches are fully incorporated, about 2 minutes.
- Add the unsweetened non-dairy milk, garlic powder, onion powder, paprika, powdered mustard, salt and pepper, stirring together into a smooth sauce for about 1 minute.
- Add in the pasta, stirring to combine and bring to a boil.
- Reduce immediately to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened.
- Preheat oven to 350°F/180°C degrees. Fold in the cheese into the pasta (except ½ cup) and mix together. Remove from heat. Give it a taste and add more seasonings if desired.
- Sprinkle the rest of the cheese over the top.
Topping
- Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
- Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley. Enjoy!
Video
Notes
- I recommend Vevan Cheese, Nurishh Cheese, Daiya, and Violife for the best melt.
- Refrigerator : Transfer leftover vegan mac and cheese to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm in the microwave or a 350ºF oven until heated through.
Nutrition
3 Cheese Vegan Mac and Cheese https://jessicainthekitchen.com/one-skillet-three-cheese-baked-macaroni-cheese/ November 18, 2025
Soy curl “chicken,” tempeh bacon, and a zesty lettuce slaw make this Vegan Grinder Sandwich taste just like the kind you’d order from your favourite sandwich shop. With 31 grams of protein per serving, it’s hearty and satisfying!
Lately I’ve been trying to work more protein into my day, but relying on protein powders and meat substitutes can get expensive. So I went a little retro: soy curls! Soy curls and TVP (which you’ll find in my Vegan Cheeseburger Bowl) are a lot like tofu in that they take on whatever flavours you add to them. And in the case of this Vegan Grinder Sandwich , that means: CHICKEN! Broth and poultry season make the sandwich filling taste like legit chicken, and it also soaks up the flavours of the tangy slaw piled on top.
What Makes These Grinders the Perfect Vegan Lunch
Lunch, dinner—honestly, I’d eat these for breakfast too! Let’s discuss why this vegan grinder sandwich is so divine.
- BIG flavour . Grinders are known for that big, bold flavor, with lots of red wine vinegar, zesty pepperoncini, Italian seasonings, and meats. My vegan version has all that, with soy curl chicken and tempeh bacon swapping in for the meat!
- Budget-friendly soy curls . Not only are soy curls more affordable than store-bought chicken substitutes, I also find that they taste better and I like their texture more.
- Easy to make . Mix up the slaw, warm up the soy curls and tempeh, and put it all together!
What You’ll Need
There are a few different components of this vegan grinder sandwich. Here’s what you’ll need for each of them. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Lettuce Slaw:
- Iceberg lettuce – Shred the lettuce yourself or buy a bag of pre-shredded lettuce.
- Peperoncini peppers – These have a zippy, pickled flavour. You can buy them mild or spicy, so choose whichever you like.
- Vegan mayo – I use my homemade Vegan Mayo .
- Red onion
- Red wine vinegar
- Vegan Parmesan – I buy a block and grate it, or you can use homemade Vegan Parmesan Cheese .
- Nutritional yeast
- Mustard
- Seasonings – Garlic powder, Italian seasoning, parsley, sea salt and black pepper.
Soy Curl “Chicken”:
- Soy curls – You can purchase these online if you can’t find them in stores.
- Broth – A vegan chicken broth would be fantastic for extra chicken-y flavour, or just use Vegetable Broth .
- Poultry seasoning – Or any other seasonings you like.
- Sea salt and black pepper
- Cornstarch
- Oil – Any kind you like to use for cooking.
To Assemble:
- Tempeh bacon – Store-bought or use my Tempeh Bacon recipe.
- Hoagie or sub roll – Toast this before assembling the sandwiches.
- Vegan cheese slices
- For topping – Melted vegan butter, parsley, and vegan Parmesan.
How to Make a Vegan Grinder Sandwich
Let’s get started! Here’s what you’ll need to do to put these sandwiches together.
Make the slaw.
- Mix the slaw . Whisk together the mayo, vinegar, Parmesan, garlic powder, Italian seasoning, parsley, salt, and pepper, then fold in the lettuce, peppers, and red onion. Refrigerate until you’re ready to assemble the sandwiches.
- Prep the vegan chicken . Combine the soy curls and broth in a bowl. Let them sit until they’re rehydrated, then drain and squeeze out the liquid. Toss with the poultry seasoning, sea salt, black pepper, and cornstarch.
Cook the soy curls.
- Cook the vegan chicken . Heat the oil in a skillet over medium, then cook the soy curls until golden and lightly crispy.
- Cook the tempeh bacon . Follow the package instructions. (You can transfer the vegan chicken to a plate and cook it in the same pan.)
Assemble.
- Assemble . Layer the vegan chicken on the bottom half of the roll, followed by the tempeh bacon and vegan cheese. (If you’d like, you can pop the grinder in the oven to melt the cheese.) Add the slaw, then scoop some of the bread from the top half of the roll to make room for the toppings and place the scooped roll on top of the sandwich.
- Toast if you’d like . If you want to toast the grinder, mix the melted vegan butter, chopped parsley, and vegan Parmesan cheese in a small bowl and brush this on top of the sandwich. Toast in a 350ºF oven until the top is crisp and lightly browned.
Recipe Variations
- Swap in vegan lunchmeat . Use your favourite vegan cold cuts to make your vegan grinder sandwich.
- Use tofu instead of soy curls . This Lemon Pepper Tofu would also work well with the flavors in this grinder recipe.
- Switch up the bread . You can layer the ingredients onto Gluten-Free Sandwich Bread if you’d like!
- Make it a salad . Or, for a lower carb option, skip the bread altogether and assemble this recipe in a bowl.
What to Serve With a Grinder Sandwich
I love to keep it simple and serve these vegan grinders with a handful of potato chips. A classic combination! But you can’t go wrong with Air Fryer Shoestring Fries or Sweet Potato Fries either, or pair your sandwich with Chickpea Panzanella Salad or Loaded Potato Salad .
How to Store
While the bread will soften, you can make these in advance for lunch. Wrap your vegan grinder sandwich in plastic wrap and refrigerate for up to a day.
More Vegan Sandwich Recipes
- Chopped Cheese Sandwich
- Vegan BLT Sandwich
- Vegan Chicken Parm Sandwich
- Caprese Sandwich with Parsley Pesto
Ingredients
Lettuce Slaw:
- ½ cup iceberg lettuce , shredded, 40 g
- 2 tablespoons pepperoncini peppers , sliced, 20 g
- ¼ cup vegan mayo , 60 g
- 2 tablespoons red onion , sliced, 15 g
- 1 teaspoon red wine vinegar , 5 mL
- 2 tablespoons vegan parmesan , grated, 10 g
- 1 tablespoon nutritional yeast , 5 g
- 1 teaspoon prepared mustard , 5 g
- 1 teaspoon garlic powder , 3 g
- ½ teaspoon Italian seasoning , 1 g
- 2 teaspoons fresh parsley , 2 g
- Sea salt and black pepper , to taste (I did about ½ teaspoon sea salt and ¼ teaspoon black pepper)
Soy Curl “Chicken”:
- ¾ cup soy curls , 45 g
- Enough broth to cover and rehydrate soy curls
- 1 tablespoon poultry seasoning , plus any other seasonings you love, 6 g
- Sea salt and black pepper , to taste
- ½ tablespoon cornstarch , 4 g
- 1 tablespoon oil , 15 mL
- 3 slices tempeh bacon , or use my recipe to prepare for more texture and protein
To Serve:
- 1 hoagie or sub roll , toasted
- Vegan cheese slices
- Lettuce slaw
- Cooked soy curl “chicken”
- Tempeh bacon
- ½ tablespoon melted vegan butter , 7 g
- 1 teaspoon chopped Parsley , 1 g
- ½ tablespoon vegan Parmesan for the top of the sandwich , 2.5 g
Instructions
Lettuce Slaw:
- In a bowl, combine mayo, vinegar, parmesan, garlic powder, Italian seasoning, parsley, salt, and pepper. Mix until smooth.
- Add lettuce, peppers, and red onion. Toss well to coat everything in the dressing.
- Chill while you prep the soy curl “chicken.”
Soy Curl “Chicken”:
- Add soy curls to a bowl and cover with hot broth. Let rehydrate for 3-5 minutes until plumped, then drain and gently squeeze out excess liquid.
- Toss soy curls with poultry seasoning, sea salt and black pepper and cornstarch to coat lightly.
- Heat a bit of oil (or use a nonstick skillet) over medium heat.
- Sear soy curls for 5–6 minutes, stirring occasionally, until golden and lightly crispy. Set aside.
Tempeh Bacon:
- Prepare tempeh bacon according to package directions. Set aside.
Sandwich Assembly:
- Layer the soy curl “chicken” on the bottom half of the roll. Add the tempeh bacon on top.
- Top with vegan cheese and melt slightly if you’d like. I like to melt it in the oven for about 5 minutes on 350F OR melt the cheese separately then drizzle on top.
- Remove some of the bread filling from the over half of the sandwich to create a pocket.
- Pile on the lettuce slaw over it. You may have leftover – add as much as you desire.
- Add any extra pickled peppers or sauce you love.
- Optional if desired – in a small bowl, mix the extra melted vegan butter, chopped parsley and vegan Parmesan cheese. Close the sandwich and brush on top of the sandwich.
- Toast for a few minutes, being careful not to burn it.
- Allow to cool, cut in half and enjoy!
