Initially I had planned to unveil my ingenious new nori vegan bacon invention today, but I actually ended up sharing it as a preview to my Vegan MoFo plans, in addition to it being International Bacon Day. This recipe builds upon the nori bac’non recipe, but adds it into a vegan club sandwich, which is the perfect addition of flavors, in my mind.
When I was a little girl we visited California almost every Summer. My favorite thing to get there was a California style Club Sandwich. They just don’t make them the same (and are hard to find) in New England. Of course, they aren’t always typically vegan, so I needed to veganize it, as well.
California Club sandwich with Bac’non Nori
Ingredients (for one sandwich):
- 1/3 Avocado
- 2 tomato slices
- 1 piece/leaf iceberg lettuce
- 1 tbsp vegenaise
- 1 tsp hot sauce
- 5 slices hickory smoked tofurky
- 4 slices Nori Bac’non-Recipe here
- 2 slices toasted rye or sourdough
- Toast bread.
- Mix vegenaise and hot sauce and spread on one side of bread.
- Place avocados, tomato slices, and Nori Bac’non on the vegenaise side.
- On the other bread slice, place lettuce and tofurky cut in half.
- Place both sides together and place two toothpicks and cut the whole sandwich in half with a bread knife.
- Gobble it down.
This recipe is one of those things that you can improvise and improve whenever you have leftover rice and other delicious ingredients such as edamame, avocado, mango, or whatever other vegan sushi ingredients you can think of…the idea is similar to the summer rolls I make, but wrapped in Nori instead.
For the peanut butter sauce:
- 1/2 cup natural peanut butter
- 1/2 cup soy sauce
- 1/4 cup navel orange juice, freshly squeezed
- 1 tsp minced fresh ginger
- 1/4 tsp garlic powder
- 1/4 tsp wasabi powder
For the burrito (ingredients for just one, but you can make more if you want!):
(It’s best if you let the hot ingredients cool first or else the nori gets quite hard to chew)
- 1 nori sheet
- 2 tbsp peanut sauce
- 1/3 cup prepared or leftover brown sushi rice
- 1/4 cup shelled edamame, boiled and rinsed to become cool
- 4 strips of mango
- 1/4 tsp black sesame seeds
- avocado if desired, I didn’t use it this time around, but it would be really good!
To make the sauce:
- With a metal whisk in a medium sized bowl, stir the peanut butter, soy sauce, and orange juice until combined together and cohesive without the peanut butter being thready or clumpy, it takes a bit of time and elbow grease to get it that way.
- Stir in the ginger and the garlic and wasabi powders.
- Set aside.
To prepare the burritos:
- Place the nori sheet onto a large plate.
- Drizzle the peanut sauce on top.
- Place the rice in the middle in a vertical strip, as you would when making a burrito.
- Sprinkle edamame on top of the rice, then place the mango on top, and finally, sprinkle the sesame seeds on it all.
- Roll the nori sheet into a burrito wrap.