Tag Archives: vegan sandwich

Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

Faux chicken salad is a favorite around here, especially for lunches and picnics in the summer. But sometimes, we want to mix it up. This recipe is delicious and easy – and exotic. We took familiar flavors and twisted them into eclectic combinations to end up with a new Beyond Chicken salad sandwich that tastes new and different.

Start with the pesto: watercress is in season and is best eaten raw to retain the active phytochemicals known as isothiocyanates, the same disease fighting components found in broccoli and cabbage. Mix up the watercress with a spicy jalapeno, add the feremented, umami goodness of miso, and sunflower seeds for protein and iron. The flavor is lively and robust. But we don’t stop there ~ you’ve got to try the marinade, too.

With garlic, tomato and scallions, you may think we’re going to an Italian theme. Until the mirin, ginger, and rice vinegar come into the mix. The resulting marinade is robust and complex, with the kind of taste that makes you keep asking “What is in that? It’s so good!”

Yes, this recipe is unusual. But we promise, it’s worth the gamble. Give it a try as a sandwich or try the option to make it as a hot dinner, below. Your Beyond Chicken experience will never be the same!

Tomato Ginger Beyond Meat


Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

2/3 cup sunflower seeds, shelled

1 fresh jalapeno, seeded (or less, to taste)

3 cups fresh watercress

2 Tbl. white miso

pinch red pepper flakes

2 cloves fresh garlic

1 inch fresh ginger, peeled

1 Tbl. mirin

1 Tbl. rice vinegar

1 whole fresh tomato (about 1 to 1 1/2 cups)

1 tsp. lemon zest

2 Tbl. brown sugar

4 whole scallions

2 packs Lightly Seasoned Beyond Chicken Strips, torn into shreds

Eight rolls or long baguette, to serve as sandwich

Your favorite sandwich fixins’, such as lettuce, sprouts, cucumbers, vegan mayo etc.


First, make the marinade by adding garlic, fresh ginger, mirin, rice vinegar, fresh tomato, lemon zest and brown sugar to a food processor or powerful blender. Process until liquid and all pieces of veggies are broken down. Add scallions and pulse a few times so you can still see chunks of green.

Add all shredded Beyond Chicken to a large bowl and pour tomato-ginger marinade over top.  Fold together, coating shreds completely. Allow to sit in fridge for 20 minutes to overnight to absorb flavors.

When ready to serve, make the watercress pesto: add sunflower seeds, jalapeno, watercress, white miso and red pepper flakes to a food processor or powerful blender. Mix until a paste forms, scraping sides down to make sure all ingredients are incorporated.

To assemble sandwiches, spread bread with a thin layer of watercress pesto. Stack with lettuce or other sandwich veggies. (We like ours with lots of lettuce and a little vegan mayo.) Top with marinaded Beyond Chicken and serve immediately.

Chef’s Note: This recipe would also work as a hot dinner preparation ~ Simply marinade shreds and make pesto, then stir pesto into your favorite cooked pasta or rice, and top with Beyond Chicken and garnish with chopped scallions.

New to Beyond Meat’s Chickenless Strips?  We invite you to try it with a coupon! Here is a store locator from their site.


Get Squashed


They’re here. The summer squashes have arrived and now every garden is overflowing with zucchini and yellow squashes. You see them at farmer’s markets, roadside stands – even your neighbors are trying to give them away. Don’t worry, we’ve got you. You aren’t going to overdose on Zucchini Bread, I promise.

dhbgSquasarole_lrFirst, we offer up a family favorite from the Dirty Hippie’s Mom: Yellow Squash Casserole. This is a southern staple and it seems every family has their own variation on it. It’s a snap to make- even children could help with this one! There are only a few ingredients: yellow squash, sweet onions, cheesy shreds (like Daiya or Follow Your Heart), buttery crackers (like Ritz), salt/pepper and some Earth Balance. That’s it. You can throw it together, stick it in the oven, and finish, like, ten other chores while it bakes!

This recipe is cross-posted at Sister Eden’s blog. So click on over and check it out. You’re going to want this one in your collection – it’s a delicious use-up for all those yellow squash and incredibly simple.


zucchsandDHBG_lrBut what about zucchini….? Yes, those seem to pop up everywhere this time of year. It’s like an invasion of little green squashes! You’ve seen all the recipes too – zucchini “pasta”, breads, muffins – even pancakes! We like to make these pressed sandwiches with zucchini.

Again, this recipe is cross-posted to Sister Eden’s blog. What we really like about this one is how flexible it is. We’ve used different bread and sandwich stuffing, depending on what’s in the kitchen. We like it with sprouts, roasted red peppers, onions and tomatoes – but if you have mushrooms and scallions on hand instead, just use those! The zucchini really resonates with the sauce. We think the mustard and horseradish sort of liven it up and make the sweet green squash into a satisfying and savory pressed sandwich.

So, no need to worry! You’ve now got two more reasons to celebrate – and not be scared – of the summer squash and zucchini season! Enjoy!