Vegan Sub Recipe

Prepare the rolls

Preheat oven to 350°F (175°C) if you like a warm sub. Split each sub roll horizontally, leaving a hinge if preferred. Lightly toast rolls in oven for 4–6 minutes until just crisp but still soft inside. Remove and set aside.

In a small bowl whisk together vegan mayonnaise, Dijon mustard, olive oil, red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. This will be the primary spread for the rolls.

Drain jarred artichoke hearts and roasted red peppers. Roughly chop artichoke quarters if large. If using capers, rinse to remove excess brine. Combine artichokes, roasted red peppers, pepperoncini and capers in a small bowl; toss with 1 tsp olive oil and 1 tsp red wine vinegar (or a splash from the jars) to rehydrate and evenly coat. Let sit while you prepare the tofu so flavors meld.

Pat smoked tofu dry and slice thinly (about 1/8–1/4 inch). In a nonstick skillet over medium heat add 1 tsp olive oil. Add tofu slices in a single layer and cook 2–3 minutes per side until warmed and edges are lightly browned. In the last minute sprinkle smoked paprika and garlic powder over the tofu and toss to coat. Remove from heat.

Optional: Lightly mash the chickpeas with the back of a fork (leave some whole for texture). Season with a pinch of salt and a little black pepper. You can mix a tablespoon of the prepared spread into the mashed chickpeas to make a quick chickpea salad texture for added protein and creaminess.

Thinly slice tomato, cucumber and red onion. Shred lettuce and pick whole basil leaves. Arrange vegetables so they are ready for assembly.

Spread about half of the prepared mayo-mustard sauce on both cut sides of each toasted roll (reserve the rest). On the bottom half layer the warmed smoked tofu evenly across both rolls.

Top tofu with the marinated vegetable mixture, dividing evenly. Add the mashed/mixed chickpeas over the marinated veggies.

Layer sliced tomato, cucumber, and red onion on top of the chickpeas. Tuck shredded lettuce and basil leaves over the vegetables for freshness.

If using, sprinkle vegan shredded cheese over the fillings. Drizzle the finishing mixture (1 tsp lemon juice + 1 tsp extra virgin olive oil + 1/4 tsp salt + 1/8 tsp black pepper) evenly over the assembled subs to brighten flavors.

Close the top half of the roll, press gently to compact the filling, and slice each sub in half (or into thirds). Serve immediately. If transporting, wrap tightly in parchment or foil to keep ingredients together.