Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)

Vegan "Chicken" Grinder Sandwich

Name: Vegan "Chicken" Grinder Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2, 2 servings (1/2 sandwich each)
Cuisine: american
Ingredients: ½ cup iceberg lettuce (shredded, 40g); 2 tablespoons pepperoncini peppers (sliced, 20g); ¼ cup vegan mayo (60g); 2 tablespoons red onion (sliced, 15g); 1 teaspoon red wine vinegar (5mL); 2 tablespoons vegan parmesan (grated, 10g); 1 tablespoon nutritional yeast (5g); 1 teaspoon prepared mustard (5g); 1 teaspoon garlic powder (3g); ½ teaspoon Italian seasoning (1g); 2 teaspoons fresh parsley (2g); Sea salt and black pepper (to taste (I did about ½ teaspoon sea salt and ¼ teaspoon black pepper)); ¾ cup soy curls (45g); Enough broth to cover and rehydrate soy curls; 1 tablespoon poultry seasoning (plus any other seasonings you love, 6g); Sea salt and black pepper (to taste); ½ tablespoon cornstarch (4g); 1 tablespoon oil (15mL); 3 slices tempeh bacon (or use my recipe to prepare for more texture and protein); 1 hoagie or sub roll (toasted); Vegan cheese slices; Lettuce slaw; Cooked soy curl “chicken”; Tempeh bacon; ½ tablespoon melted vegan butter (7g); 1 teaspoon chopped Parsley (1g); ½ tablespoon vegan Parmesan for the top of the sandwich (2.5g)

NUTRITION · PER SERVING30M COOK

CAL 56%·PRO 100%

CARBS 79G28% OF CAL

21G FIBER43G OTHER15G TOTAL SUGAR

FAT 62G50% OF CAL

8G SAT54G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan grinder sandwich piled with seasoned soy curls, tempeh bacon, and a tangy slaw on a roll. It's hearty, satisfying, and delivers serious protein. Perfect for lunch or dinner when you want something substantial without animal products.

mainamericansandwichtofubeansgluten free

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 2

½ cup iceberg lettuce (shredded, 40g)
2 tablespoons pepperoncini peppers (sliced, 20g)
¼ cup vegan mayo (60g)
2 tablespoons red onion (sliced, 15g)
1 teaspoon red wine vinegar (5mL)
2 tablespoons vegan parmesan (grated, 10g)
1 tablespoon nutritional yeast (5g)
1 teaspoon prepared mustard (5g)
1 teaspoon garlic powder (3g)
½ teaspoon Italian seasoning (1g)
2 teaspoons fresh parsley (2g)
Sea salt and black pepper (to taste (I did about ½ teaspoon sea salt and ¼ teaspoon black pepper))
¾ cup soy curls (45g)
Enough broth to cover and rehydrate soy curls
1 tablespoon poultry seasoning (plus any other seasonings you love, 6g)
Sea salt and black pepper (to taste)
½ tablespoon cornstarch (4g)
1 tablespoon oil (15mL)
3 slices tempeh bacon (or use my recipe to prepare for more texture and protein)
1 hoagie or sub roll (toasted)
Vegan cheese slices
Lettuce slaw
Cooked soy curl “chicken”
Tempeh bacon
½ tablespoon melted vegan butter (7g)
1 teaspoon chopped Parsley (1g)
½ tablespoon vegan Parmesan for the top of the sandwich (2.5g)

At a glance

PER SERVING · TIME 30M

CAL 56%·PRO 100%

CARBS 79G28% OF CAL

21G FIBER43G OTHER15G TOTAL SUGAR

FAT 62G50% OF CAL

8G SAT54G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 15m
Sodium: 2882mg
Total sugar: 15g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1570mg
Calcium: 503mg
Iron: 15mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 2882MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegan "Chicken" Grinder Sandwich

Nutrition & ingredients

Ingredients

At a glance