Vegan Spiedie Wrap

>> Thursday, July 12, 2012

We're at that point where we're again deciding whether or not to ditch cable. It happens every year around this time. But when we watched more TV, we were quite hooked on Adam Richman's Man vs. Food. I link to it often, but if you haven't already -- you can check our sandwich tribute here.

Oh, and I found this goodie -- El Chubacabra -- lurking in our video archives -- all the way from 2009!

I guess I'm glad we didn't pull the plug just yet, because we caught the tail-end of his newer series Best Sandwich in America last night. The episode got me thinking about local and regional food specialties. Like Rochester, NY's garbage plate or Philly's cheesesteak, for example.

There's another upstate NY favorite called the Spiedie, which is a sandwich assembled with cubes of meat marinated in a special sauce, grilled over charcoal, and slapped into a submarine roll. Our favorite local brewery makes a vegan version, but we can't afford to go out to eat much these days.

So, we now make it at home!


#1: The sauce is sold at local grocery stores in the area. But we made ours with a recipe we found online, subbing olive oil for canola. It comes together quickly, and is basically just oil, vinegar, lemon juice, garlic, and lots of Italian spices.

#2: The wrap/bread? Pieces of basic 5-minute naan -- but with two teaspoons baking powder instead of just 1/2. One batch made two large pieces perfect for stuffing.

#3: Other ingredients needed:
  • One package of 7-grain (or your favorite) tempeh
  • 1 large, ripe avocado
  • 2 to 4 tablespoons Vegenaise
  • 2 tablespoons horseradish
  • Handful spinach or mixed greens

Method . . .
  • Cut tempeh into triangles. Set aside.
  • In a fry pan over medium heat, pour in 1/4 to 1/2 cup Spiedie sauce (keep the rest in your fridge for a rainy day) and add tempeh. Cook, turning over several times, until both sides are browned.
  • Make your naan -- again, instructions are here. You just need two large pieces.
  • Mix together the Vegenaise and horseradish. Spread into your bread. Then top with the cooked tempeh.
  • Slice an avocado and distribute evenly between wraps. Top with spinach/greens. Fold or roll over and enjoy!
Maybe not 100% traditional, but amazingly good. Pairs well with a summer shandy (mixture of 1/2 beer, 1/2 lemonade)!

What's a dish that's indigenous to your part of the world? Have you tried making it at home?

Yesterday I wrote about some random Wednesday Stuff over on Writing Chapter Three -- including my new glasses. It's day #2 with them, and I'm still smitten.

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