Vegan Grilled Breakfast Sandwiches

Week 1: Browns vs. Titans

And we're back! A long offseason punctuated by a perfect fall day, a new tailgate van and a full menu

Hard at work on the new grill table

of vegan fare. A tailgate breakfast can be a welcome treat and a life saver. Often when making a big meal it can be hours before you eat and no one wants to snack on chips and salsa for breakfast. So that's why I love to incorporate a grilled breakfast item at the tailgate.

Last year Broccoli Rob made vegan break burritos ahead of time, wrapped them in foil and then tossed them on the hot grill first thing in the morning.  They were excellent! That got me thinking about other breakfast items we could make and naturally I landed on the Egg McMuffin.

This recipe combines the best of all worlds: marinated tofu, vegan sausage breakfast patties (there are countless brands to choose from), vegan cheese, whole wheat English muffins and a special blend of sauces. After you eat this sandwich you will ask yourself, "why can't I eat this every day?" Enjoy!

Ingredients

• For the marinade:
• 1/3 cup tablespoon vinegar (any kind but Balsamic)
• 2 tablespoon Dijon mustard (or less, if using ground mustard powder)
• 1/3 cup tablespoons nutritional yeast
• 1 tablespoon turmeric
• 1 teaspoon garlic powder

• 

  Sriracha Maple sauce

  1 teaspoon black salt (Kala Namak is a must!)
• 1 teaspoon onion powder
• dash of white pepper
• 6 sandwich-sized slab of extra-firm tofu, cut into circles
• Rest of sandwich:
• Breakfast bread of choice: English muffin, biscuit, etc. (I used Ezekiel Sprouted English Muffins)
• Vegan cheese (I used Daiya cheddar slices)
• Vegan sausage patties (I used Gardein Breakfast Patties)
• Vegan margarine (optional)
• Sriracha-infused Maple syrup (optional. 1 part Sriracha, 1 part Maple Syrup)

Directions

1. The tofu should marinate AT LEAST overnight, then the rest of the recipe takes under 10 minutes to execute. 
2. Marinade: Mix the marinade ingredients in a small plastic container with a lid. It will be thick! If it looks dry, cut with a bit of cold water. Once you have a paste, toss in the tofu, close the container, and shake to cover tofu completely. Refrigerate at least 8 hours, and even up to 48!

3. 

   Tofu butcher is in the house!
   

   Prepare the grill for direct heat.
4. When grill is hot, give the tofu a final shake in the container, then place in grate along with the sausage patties. Keep most with any excess marinade. Grill the first side about 3-4 minutes. Flip tofu over, and grill another few minutes. When you flip the sausage over, place a piece of vegan cheese on top. Tofu is done when it's a goldenrod color on both sides and has nice grill marks. When the cheese is melted, pull the sausage patties off the grill. 
5. Meanwhile, prepare the bread to toast. Spread with a little vegan butter if you wish. Toast the bread right after the tofu and sausage is off. 
6. Now once the bread is toasted, spread some of the sriracha maple sauce and vegan mayo on the bread. You can assemble the sandwich and then place it on the grill, or just eat right then and there! 

Time to grill!

 

Grilled to perfection! 

Eat me!

Hold the Pigskin Unveils New Logo

Cleveland, OH - With the goal to "honor tradition and provide modern edge," the vegan tailgate blog HoldThePigskin.com revealed a new logo today on the eve of training camp 2015.

The likeness of Brownie, the famed elf, is mashed with Popeye the Sailor Man, the spinach guzzling cartoon whose physical strength immediately becomes superhuman upon eating leafy greens.

While the website didn't undergo an expansive (and expensive) "two-year revamping project," the new logo drew rave reviews from fans of the site.

A proud father, Adam, Erin and Chris enjoying a vegan sausage

"That logo is AMAZING!" said Nick Harper of Columbus, Ohio. Mr. Harper also happens to be the creative brain trust behind the name "Hold the Pigskin."

"That is the coolest thing I've ever seen! When can I make it my background?" chimed Chris Sheeks, a game-day regular.

Requests have poured in for t-shirts, aprons and other memorabilia with the new logo and should be coming soon. Those who want merchandise should fill out this form to be included in the first batch.

Other intricate details of the logo, drawn by Cleveland artist and designer Shawn T. Gray, include a carrot football with green leaves protruding from the bottom of the "carrot skin" and a flaming grill to symbolize the epic tailgates.

We went a little further than this!

Unfortunately, this logo rollout didn't come with huge party at the convention center or utilize focus groups and surveys, but the impact on the brand is unmistakable. "This is a total game-changer," said website operator and head chef Adam Rosen. "Hold The Pigskin is now firmly on the map as a vegan destination event for plant-based tailgaters around the world."

The vegan tailgate season opens Sunday, September 20th in the Muni Lot when the Browns take on the Tennessee Titans. Expect some other exciting additions to the tailgate this year in addition to the new logo. Stay tuned! #btlerie

Smoked Soy Curl Vegan Mac and Cheese Sandwich

Week 12 Browns vs. Texans

Mid-November and the Browns were in first place. Notice I said were in first place. A dismal performance on the field did not have a chance to ruin a spirited tailgate in just above freezing temperatures. While the team let us down, Clevelanders proved once again that we know how to tailgate (and vegan tailgate at that).


This sandwich was inspired by the famed vegan BBQ food truck Homegrown Smoker out of Portland, Oregon. Their Twitter and Instagram accounts are a must follow for those of us who don't live in the Pacific Northwest. They are always coming up with mind-blowing and universe-altering creations. One thing they do frequently is put Mac and Cheese on sandwiches and burritos.  I know what your thinking... isn't that gonna be a huge mess? Yes, yes it is a huge mess. But stuff that sandwich full and grab a fork to eat what's left behind. This is not for the faint of heart.


Soy Curls are made with soaked soy beans and then cooked. They are dried at a low temperature and ready for you to rehydrate them and add a multitude of flavors. In addition to a dry rub marinade in which I let the rehydrated curls sit overnight, I smoked them using indirect heat and a cast iron smoker box in my grill.  The result are crispy ends, tons of BBQ flavor and people begging for seconds.  The finished product looks a bit like pulled chicken but is packed with way more flavor because the curls absorb spices so well. 


The Mac and Cheese recipe here is a refined product from the previous Mac and Cheese recipes posted on this site (here and here). It uses roasted/sautéed/cooked veggies, cashews and a bit of nutritional yeast for creamy texture and taste. I made it the night before, put it in a foil pan and warmed it on the grill.


The sandwich is complete with grilled peppers and onions, pickles and a grilled bun. Feel free to top with your favorite BBQ or hot sauce. Enjoy!

Soy Curls

• Two packs Soy Curls
• Hot water to cover
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 1 tbsp. Smoked Paprika
• 1 tbsp. Chili Powder (I used a new variety called Guajillo)

1. Pour hot water over the soy curls. Soak for 10 minutes and drain, pressing out addition water from the curls.
2. Add the spices and let sit for an hour or over night.
3. Prepare the grill for indirect heat. Place the smoker box on the coals.
4. Throw the curls in a grill basket and set on the grill away from heat. Let smoke for 30 minutes. The curls should have burnt ends and turn a darker color. 

Mac and Cheese

• 2 medium sweet potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• 1 large onions, diced
• 2 roasted red peppers, skins peeled
• 1 head garlic, roughly chopped
• 1 1/2 cups raw cashews, soaked in water for at least an hour
• 4 cups vegetable broth 
• 1/4 cup nutritional yeast
• 2 tablespoons tomato paste, divided
• 2 teaspoon ground mustard
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Pinch of sea salt
• 2 lb macaroni noodles

1. Boil a big pot of water and add the noodle. Drain and set aside.
2. Meanwhile, sauté the onions for a minutes.  Add garlic and sauté a minute more. Then toss in the potatoes and carrots and cover with veggie broth.  Bring to a boil and simmer until soft (about 10 minutes).
3. Drain the cashews and add the to the blender with the veggies (do not drain!), cornstarch, nutritional yeast, peppers, 2 tablespoons of the tomato paste, and spices.  Blend!
4. Mix the cheese into the noodle. Store in a foil container and warm on the grill for 15 minutes at the tailgate

Now for the Sandwich!

• Buns
• 2 green peppers, cut in strips
• 1 onion, cut in strips
• 2 jalapeños
• Sandwich pickles

1. Toss the peppers and onions in the grill basket after the soy curls are done. Grill over direct heat for 7-8 minutes
2. Then grill the buns
3. Assemble the sandwiches by placing soy curls, mac and cheese, peppers and onions and pickles. Use a little hot sauce of BBQ sauce if you wish. 

Grilled Vegan Cheesesteaks

Week 9 Browns v. Bucs

The vegan tailgate is going strong! Not to be confused with the Bucks of Ohio State, the Browns took on the Tampa Bay Buccaneers this past weekend in Cleveland. Perfect football weather made for perfect tailgate conditions. And the Brown won! The Browns have a winning record and this recipe was quite the crowd pleaser. 

This is another seitan recipe, so if you follow the blog you are basically an expert by now! It is my take on Philly Cheesesteaks, inspired by the Vegan Zombie. Everything, except the buns, is made from scratch, so you'll need to set aside a few hours the night before the game to make everything. Also, this doesn't have to be made in the parking lot and can be made at home very easily. Great for away games!

The key here is the tender, thinly shaved seitan and homemade herbed cashew cheese.  They pair together very well with grilled marinated peppers, onions and mushrooms. Load these sandwiches up the brim and expect a mess. We used a little BBQ or Sriracha on top and served alongside a roasted cauliflower and peanut salad with peanut dressing. Enjoy!

Ingredients



Seitan dry ingredients:

The seitan after baking for 90 minutes in homemade stock

1 1/2 cup vital wheat gluten

1/2 cup all-purpose flour
1/4 cup nutritional yeast

1 tbsp brown sugar

1 tbsp garlic powder

1/2 tsp turmeric

Seitan wet ingredients:



1 cup vegetable stock
1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp liquid smoke

2 cloves of shredded garlic

Ground pepper to taste

Stock for seitan:

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 agave nectar

1 tsp chili powder

1 tbsp dried parsley

1/2 bunch of fresh thyme

1 tbsp soy sauce

1 tbsp molasses

2 cups water



Herbed cashew cheese:

Herbed cashew cheese block

1 cup cashews raw

1-1/2 cups water (and more if you need to soak your nuts)

2 tsp agar agar powder OR 2 tbsp agar agar flakes (this can be hard to find but most health food stores carry it)

1/4 cup nutritional yeast

1/4 cup fresh lemon juice

1 tbsp onion powder

1 tsp smoked salt (or just regular salt)

1/2 tsp garlic powder
1/8 cup fresh herbs (I used basil and oregano)

Veggies:

3 bell peppers

2 medium onions

8 oz. mushrooms

2 cloves garlic

2 tbsp. Fresh herbs (I used thyme and oregano)

1 tbsp. lime juice

1 tbsp. soy sauce

1 tbsp. agave nectar

1 tbsp. rice vinegar

AND:

8 Hoagie rolls

Directions
-Preheat the oven to 375
-Combine the wet and dry ingredients and form a dough. Roll into a log and place in a covered casserole dish (I used a roasting pan)

-Bring all the ingredients for the stock to a boil and simmer for 10 minutes

-Pour the stock in casserole dish to cover seitan. Cover and bake 375 for 45 minutes (Note: baste the seitan if it didn't quite cover it every 20 minutes or so). Then flip seitan and continue to cook for 45 hour uncovered.
-Meanwhile make the cheese: Bring the water to a boil in a small saucepan and add the agar agar. Boil for one minute, stirring constantly. Turn down the heat to simmer and cook another 5 minutes, stirring constantly until the agar is dissolved completely.

-Put the cashews into the blender with all the remaining ingredients. Pour in the agar mixture and Blend on high until very smooth.

-Pour into a glass dish or non-stick pan (if you think it will stick then spray with vegetable oil.) Refrigerate until firm. Remove the cheese by running a knife or spatula around the edge and it will pop out of the container.
-For the veggies, slice the peppers, onions, mushrooms and garlic and place in a sealed bag or container. Add lime juice, soy sauce, agave, rice vinegar and herbs and let marinate until ready to grill.
-Once the seitan is done, let cool and wrap up in foil, along with cheese, until its tailgate time.
-Grill the peppers, onions and mushrooms until charred. Set aside
-Shave the seitan using a grater or sharp knife. Grill in a grill pan or cast iron skillet.

-Grate this cheese using a box grater. toss on the seitan in the last few minutes to soften.
-Toast the buns on the grill and assemble the sandwiches to your liking







Marinating the veggies the night before






Grilled veggies

Shredded seitan

I used my cast iron skillet on the grill

The sandwiches can be served with your favorite side dish

Ready to take a bite!



BBQ Smoked Vegan Brisket

Week 2 Browns vs. Saints

Vegan BBQ never looked so good

It feels good to be back! The Browns decided to show up this week and bring home a win. The weather was perfect for grillin and we got down.

The vegans took over the muni lot with an outta this world vegan tailgate. Cowboy Caviar, Mac and Cheese, Green Beans and more. This brisket recipe requires a bit of advance prep. Form and boil the brisket the night before and coat with a dry rub.

On game day, use your favorite BBQ sauce or make your own (I will post my BBQ sauce recipe later this week). I went ahead and put the brisket, along with a simple cole slaw, on grilled Texas toast for a loaded sandwich. I drew inspiration from my two favorite vegan food trucks, Homegrown Smoker in Portland and BBQ Revolution in Austin. They are worth following and be prepared to drool at every post!

Now onto the brisket! Smoking can be accomplished in many different types of grills. I used the simplest method in my new horizontal grill. By sprinkling the charcoals with soaked wood chips and using indirect grilling, you can smoke the brisket "low and slow." This recipe will knock the socks of your guests. Enjoy!

Hold the Pigskin on Fresh Water Cleveland!

Head over to the Cleveland blog magazine Fresh Water Cleveland for their piece on Cleveland's social media mavens.  Myself and several other bloggers and tweeters are featured in the article by Nikki Delmotte. 

Here is an excerpt from the article:

Cleveland’s vegan scene is burgeoning in a big way and Rosen decided to give it a twist: tailgating. Rosen’s blog offers local sports quips side-by-side with vegan tailgating recipes, along with an active Twitter and Instagram presence. Veggie sausage maker Field Roast loved the idea so much they’ve asked him to become a regular contributor to their national blog.

How did you get started?

Like any diehard Browns fan, you’re down there in the Muni lot and there’s not a lot of room for vegan anything. I wanted to do something that showcased vegan tailgate food and really pushed the envelope and encourage the spread of vegan tailgates in other cities.

Hopefully the exposure wil encourage a few more plant-based eaters to join the tailgate... or start their own!  Who said eating grain meat isn't manly? 

Grilled Pierogies with Chived Sour Cream

The offseason continues and the Grill Master is just heating up.  The posts are flying over at the Cooks in the Field page on the Field Roast blog.  My latest is a divine grilled vegan pierogie stuffed with sausage, mushrooms, onions and daiya cheese and topped with chived cashew sour cream.

Pierogies are a staple of the large Polish community in Cleveland.  Pierogies are traditionally stuffed with potatoes and cheese, boiled and then fried.  I figured, why not grill the filling, stuff, boil and then throw them on the grill instead?  This recipe calls for grilled Italian Field Roast, onions and mushrooms.  Vegan cheese is optional, but adds great texture and creaminess.  Top it off with some chived cashew sour cream and prepare to be amazed.  Enjoy!

Vegan Jalapeño Corn Bread

The offseason can be a tumultuous time for coaches and GMs on the hot seat.  Here in Browns town, our coach, GM and CEO all got canned.  This three-alarm corn bread will make you feel like you are on the hot seat, but I promise you won't lose your job.  

Corn bread is a staple of any good bbq or soul food meal.  Often times, it is made with dairy or eggs and is off limits to those eating a plant based diet.  At the Hold the Pigskin tailgate our cornbread is not only vegan, but it is moist, spicy and stacks up against the best corn breads you can find.

This corn bread is made with equal parts corn meal and bread flour.  To give it a unique texture, it is loaded with chopped jalapeños and kernels of golden corn.  Two flax eggs take the healthy factor to another level and provide a soft, moist texture.  This corn bread is worthy for any tailgate or bbq, vegan or not.

The recipe is quite easy to make and requires few ingredients.  It makes a sizable batch, but feel free to double or triple it if you are serving a crowd.  Trust me when I say, there won't be any leftovers.  Enjoy!

Ingredients

• 1 cup corn meal
• 1 cup bread flour 
• 2 tablespoons sugar
• 1 tablespoon baking powder
• Dash of salt
• 1 cup unsweetened almond milk
• 2 tablespoons agave nectar or maple syrup
• 2 flax eggs (3/8 cups hot water mixed with 2 tablespoons of ground flax, let sit for a few minutes to become sticky)
• 1 cup frozen corn
• 3 jalapeños, chopped

Directions

1. Preheat oven to 400. Spray a 8x8 pan with cooking spray.
2. Mix the dry ingredients in a large bowl (corn meal, flour, sugar, baking powder, salt)
3. Add wet ingredients and mix well (almond milk, agave, flax egg)
4. Fold in corn and chopped jalapeños
5. Pour into the greased pan and bake for 25 minutes
6. Remove and let cool before serving

Moist and delicious

Corn bread with BBQ Tempeh and Collards

Marinated Grilled Veggie Stackers with Field Roast

Mushroom Stackers

My latest recipe for my Field Roast Cooks in the Field blog is up!  Check it out on the Field Roast website here.  In the meantime, the recipe is also listed below.  I made these at a sub zero tailgate.  It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite.  Hopefully you have better grilling conditions.   

These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread.  Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate.  With three different kinds to choose from, there is something for everyone.  Enjoy! 

Ingredients

• Lentil Sage Deli Slices
• 1 medium eggplant, sliced ¼ inch
• Marinade for eggplant
• ½ cup white wine
• ¼ cup rice vinegar
• Juice of 2 lemons
• 5 cloves garlic, minced
• ¼ fresh sage, chopped
• Salt and pepper to taste
• Smoked Tomato Deli Slices 

  

  Field Roast ready to grill

  
  
• 3 red peppers, quartered
• Marinade for peppers
• ½ cup red wine
• ½ cup apple cider vinegar
• 1 tbsp. vegan worcestershire
• 1 tbsp. blackstrap molasses
• 1 tsp. liquid smoke
• 1 tbsp. smoked paprika
• 1 tbsp. dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wild Mushroom Deli Slices
• 6 portobello mushrooms, stems removed
• Marinade for mushrooms
• ½ cup red wine
• ½ cup balsamic vinegar
• 1 tbsp. tamari
• 1 tbsp. agave nectar
• 1 tbsp. crushed red pepper
• 2 cloves garlic, minced
• Salt and pepper to taste
• Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling

Directions

• In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir.  Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
• Prepare the grill for direct grilling
• Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks.  Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
• Grill for 4-5 minutes per side or until charred.  Cook time will vary based on the heat of the coals.
• Remove from the grill and slice into bite size piece.  Stick with a tooth pick and serve

Bagged veggies waiting for lube

Lentil Sage Marinade

Smoked Tomato Marinade

Wild Mushroom Marinade

Soakin 

Vegan Tailgate Chili Mac and Cheese

Week 12 Browns vs. Steelers

Chili Mac and Cheese

Nothing says tailgating quite like a bitter rivalry and bitter cold.  It might have been hard to watch or move your extremities at times, but the food was the highlight of the day.  You've got to enjoy some quality tailgate grub and talking about the draft for next season.

My tailgate mac and cheese is one of my favorite recipes on this blog.  As I discuss in the post, vegan mac and cheese can be quite the adventure.  After experimenting for the past few years, I've settled on cashew based recipes, whole wheat noodles and lots of added flavor.  Unlike dairy mac and cheese, where the milk does all the work, vegan mac requires some creative flare.

On a cold day, you need some warm comfort food like chili.  Mac and cheese is not too far behind.  So why not combine the two, put it in a grill pan and throw it on the hot fire?  This recipe uses quick and simple TVP chili without beans, although a few legumes wouldn't be a bad idea.  Mix it all together the night before and then just bring to the tailgate ready to grill.  Enjoy!

Garlic Smothering Defense: Spicy Roasted Garlic Wing Sauce

Wings from the Asian grocery

A tasty, versatile sauce can be the MVP of any tailgate.  We put it on everything at the tailgate, tofu scramble burritos, vegan wings and veggie burgers. Sure, you can buy the bottled stuff or even grab a bottle from your favorite restaurant, but making your own sauce makes a big statement.  You control the flavors, spice and consistency.

I like to mimic some of my favorite sauces and try to improve on them.  This week I went after one of the most popular wing sauces at Buffalo Wild Wings, Spicy Garlic.  Great flavor and sneakily spicy, this sauce brings the hammer.  

For this sauce, I used garlic from my friend's garden and roasted it for an hour or so.  Then I cooked down the vinegar base with a ton a spices.  Instead of oil, I used a flax egg and corn starch to thicken. When it was cooking down, I added water as needed and I don't think it took away from any of the flavor.  This yields about 16 oz. so feel free to double it if you need more.  Enjoy!

Veggie Burger Off 2014: Beet Bacon Cheeseburgers

Week 9 Browns vs. Ravens

The last time the Browns beat Baltimore I was a senior in college.  11 straight losses and a Super Bowl win later, the Ravens came to town in a much-hyped matchup. A 4:30 game meant the tailgate had "bonus hours."  Add that to a bonus hour from daylight savings time and we had a recipe for an amazing tailgate.  A great time to hold the annual Veggie Burger Off, where I ask all vegans to bring their best veggie burger to grill.


Last year's edition of the Veggie Burger Off ended in bitter disappointment for me, as my friend Rob stole the show with his Spicy Bean Burgers.  This year I was determined not to drop the ball.

Many people in Ohio and beyond claim that Northstar Cafe in Columbus has the best veggie burgers.  They are made with beets, black beans and brown rice for a meaty texture and unbelievably simple and delicious flavor.  My intention for the veggie burger off was replicate it and then take it to another level.  Instead of just black beans, I used red kidney beans.  I also topped it off with some tempeh bacon and melty daiya provolone cheese slices.  A recipe for success... Enjoy!