I can’t always differentiate between a low-point and a high-point (of the food variety). Like eating cinnamon rolls before dinner and then before brunch. High or low? Going for a run then eating 8 Thin Mint cookies. Going from a vegan phase to eating a Little Caesar’s pizza in the car? Getting granola all around my desk at work from handfuls? Honestly, I kinda consider these all high-points. Gotta live your life, right?
One thing I do know for real and for sure is that this sandwich is a high-point without any low-point concern.
Oh! And it’s served up on these super soft rolls that are casually vegan. You might want to bake them up super big for a carb pillow. And that white bean spread?! Kinda great and casual about it. Topping it with the red peppers makes this sandwich a teensy bit sweet and then the avocado fries add a bit of crunch. Basically, I’d be into this as a sandwich, a burrito, or stacked in a jar health-parfait-style.
Basically, I ate a super snooze-ville vegan sandwich out on the town a few weeks ago, and it got me thinkin’. If french fries are vegan then why aren’t they on more vegan sandwiches? And if so many delicious and flavorful things are dairy-free and meat-free, then why not put them on a roll, rainbow-style, and live your life.
Just a Vegan Dreamwich (makes 5)
Recipe adapted from my heart
- wheat french bread rolls (recipe below)
Sweet potato fries –
- 1 large sweet potato
- 1 t olive oil
- salt and pepper
roasted red pepper –
- 1 red pepper
- 1 t olive oil
avocado fries –
- 2 avocados
- 1/2 cup your favorite vinaigrette
- 1 cup panko bread crumbs
- canola oil, to fry
white bean spread –
- 1 (15 0z.) can white beans
- 1 clove garlic
- 2 T champagne vinegar or lemon juice
- 2-3 t sriracha
- 1 T capers + juice
- 1 t grainy mustard
- salt and pepper, to taste
- Preheat oven to 400F. Peel and cut sweet potato into fries. Toss with olive oil on a foil-lined baking sheet. Rub the red pepper with olive oil and place on the same baking sheet. Roast for 20 minutes, toss and then roast for 20 more minutes. Remove from the oven. Set pepper aside to cool. Peel, and deseed. Cut into strips. Place sweet potato and roasted red pepper aside.
- Meanwhile heat a few inches of canola oil in a saucepan to 350F. Dunk avocado slices in vinaigrette then into the panko crumbs. Fry for a few minutes or until golden and crispy. Set aside.
- Place all the ingredients for the white bean dip in a food processor. Process until smooth.
- Assemble sandwiches by spreading white bean spread on both sides of a sliced whole wheat French bread roll. Top with sweet potato, avocado and red pepper. Slice and serve!
Wheat French Bread Rollz (makes 5)
Recipe adapted from this one
- 2 T or 2 (1/4 oz) packages of active dry yeast
- 2 cups warm water (110-115 degrees F)
- 1 t sugar
- 2 t salt
- 2-3 cups whole wheat flour
- 2-3 cups bread flour
- In a large bowl sprinkle yeast over warm water with sugar. Set aside for 5 minutes until foamy. Add salt and 2 cups of wheat flour. Beat until smooth. Stir in enough remaining flours to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once coat. Cover and allow to rise in a warm place until doubled in size, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 5 equal pieces. Form into oval buns. With a sharp knife, make two shallow slashes across the top of each bun. Cover and allow to rise until doubled, about 30 minutes. Bake at 4o0F for 15-20 minutes or until golden brown.
Yay! Click HERE for a printable pdf of the recipes above.