I want to make the most delicious vegitarian sandwich, how should I proceed?

Grilled. Cheese. That's it.

>>21426526 (OP)
eggplant parm

I like chickpea salad

>>21426526 (OP)
vegemite

>>21426526 (OP)
>I want to make the most delicious vegitarian sandwich, how should I proceed?
Caprese on Foccacia, swap the tomatoes out for roasted tomatoes, and then if you like add olives, roasted eggplant, eggplant parm, etc.

>>21426526 (OP)
Fried chicken flavoured potato chips on bread.

The ideal sandwich has something with a meat-like texture in it. I don't eat meat replacements but if I wanted to create the most delicious vegetarian sandwiches I would probably start.

>>21426526 (OP)
Pb and j???

>>21426527 with tomato soup

>>21426526 (OP)
Bacon, roast beef, provolone, tomato, vinaigrette, and banana peppers on sourdough with mayo but close your eyes before taking a bite

>>21426792
I prefer soy and bean patties to hamburgers. I blame school lunch burgers for introducing me to them. The hard part is getting them to come out moist and not chokingly dry

>>21426858
>The hard part is getting them to come out moist and not chokingly dry
it's hard because most beans are starchy. you can't really make a denser patty to mimic a burger without it drying out. same issue with falafel and all you can really do about it is add a lot of sauce. soy stuff is usually better in my experience since it's more protein than starch.

mushroom works pretty well and tastes good but isn't really filling.

>>21426860
wonder if some soaked breadcrumb and egg would work. like just treat them like meatballs without meat

>>21426865
>soaked breadcrumb
i think this helps more with meat but wouldn't help as much with a bean patty. the egg would probably help though as it kind of binds some moisture and fat with protein instead of more starch.

>>21426860
>>21426858
My wife uses European brown lentils to mimic ground beef when making vegetarian keema, which is like Indian sloppy joes made of ground lamb, mutton, goat or beef (in Pakistan). After being introduced to that, I developed lentil patties that retain fat and moisture by simply mixing cooked lentils with some frozen vegetables, the smallest bit of olive oil and tahini and some chickpea flour as a binder (I've been mentioning a lot here lately about how many goddamn flours she keeps around). I like to use frozen vegetable medley, that mix of carrots, green beans, corn and whatever else since it adds nice colour and I like the way the corn pops as you eat the burger. I shallow fry the patties in oil and finish in a warm oven. I bet homemade bean curds IE unpressed tofu could be added to the mix but any time I make coagulate bean milk, I just made tofu with it. Maybe crumbled tofu would be nice, idfk
Put a little mayo on the bread/bun, top with cheese-topped patty and that's it.
t. not vegetarian (I often have the veggie burgers with sliced deli ham)

>>21426876
>the egg would probably help though as it kind of binds some moisture and fat with protein instead of more starch
I'm >>21426883
I mentioned my lentil patties to my kid's teacher, who is vegan, and instead of olive oil and tahini, she uses mashed avocado. She still uses chickpea flour after we took her to the Indian supermarket with us once (she's also a neighbour) to buy some. I haven't had her version of the patties yet but she says she likes them even better than she did ours.

>>21426876
I've often thought about doing mad science shit like using wheat gluten as a binder or gelatin. I noticed they used gelatin as a binder for protein bars the other week and have been thinking about what else you could just throw it in.

>>21426883
so you just mix the whole vegetables in? I think if I did that I would pulse them a few times in a processor to get a more uniform texture but I can still work with it. I'm not vegetarian either but I have an enthusiasm for some dishes that just happen to be made of vegetables.

>>21426892
Yup. Thaw the veg and mix them in whole. My favourite veggie burgers were always the ones with chunks of been in them which I guess is called California style but the main difference is that I don't add rice (figuring the bread is enough to make it a complete protein) or cheese curds/shreds (which is why I suggested the crumbled tofu).
As for vegetable enthusiasm, I was raised flexitarian. The majority of my diet is produce, anyway. I know that to most anglos, a meal isn't a meal without meat but to me, it's not a meal without vegetables. I needs me my veg

>>21426892 #
Yup. Thaw the veg and mix them in whole. My favourite veggie burgers were always the ones with chunks of veg in them which I guess is called California style but the main difference is that I don't add rice (figuring the bread is enough to make it a complete protein) or cheese curds/shreds (which is why I suggested the crumbled tofu).
As for vegetable enthusiasm, I was raised flexitarian. The majority of my diet is produce, anyway. I know that to most anglos, a meal isn't a meal without meat but to me, it's not a meal without vegetables. I needs me my veg

>>21426526 (OP)
start with real bacon

>>21426526 (OP)
cucumber + cream cheese

>>21426883
>which is like Indian sloppy joes
Pav bhaji is Indian sloppy joes. If I were to pick a western food to liken it to, keema is a chili using ground meat (no ‘chunks’).
>beef (in Pakistan)
Also in India, there isn’t a blanket beef ban across the entire country.

>>21426527
Panfried mushrooms and cheese with some caramelized onions...probably need something else to make it less heavy though.

I like it simple.

>>21430541
i usually like some mustard to balance the richness