Mac and ‘Cheese’ on a Sandwich? Yes, Please!

We can’t get enough of meatless, dairy- and egg-free versions of popular sandwiches! Namely Marly has a terrific feature, where she features ten vegan versions of absolutely scrumptious sandwiches.

This one, for Cheesy Mac and Rib Sandwich from Little House of Veggies, looked so irresistible we just had to feature the recipe!

Have you made vegan mac and ‘cheese’ or vegan ‘ribs’ before? Do you have any tips for what to use for sandwich meat? Please share them in the comments section for a chance to win free Earth Balance!

Cheesy Mac and Rib Sandwich
Ingredient
For the Sweet BBQ Seitan:
About 1 1/2 cups thinly sliced seitan (made from scratch or store bought), combined with Morgan’s Sweet BBQ Sauce.
For Morgan’s Sweet BBQ Sauce:
1/3 cup yellow mustard
3 Tbsp evaporated cane sugar
4 Tbsp. brown sugar
1 Tbsp. tomato paste
1 clove garlic, minced
1/4 tsp molasses
cracked pepper

Directions for BBQ Sauce: In a small saucepan, combine all ingredients over low heat and let simmer about 5 minutes. Take off of the heat. In a bowl combine the thinly-sliced seitan with the BBQ sauce and toss to coat well.

For the Mac and Cheese (Adapted slightly from The Kind Life mac and cheese recipe):
1 box of whole grain elbow macaroni noodles
1 cup unsweetened almond milk
1/4 cup soy sauce or tamari
1 cup nutritional yeast
1 tsp paprika
1 clove garlic
1 tsp Dijon mustard
2/3 cup canola oil
3 Tbsp Earth Balance® vegan butter
salt and pepper

Directions for the Mac and Cheese: Cook noodles according to package directions. While the noodles cook, mix all the rest of the ingredients in a blender until smooth. Drain the pasta and then mix the sauce with the pasta to coat.

Caramelized Onions:
3 large yellow onions, thinly sliced
4 Tbsp. extra virgin olive oil
1 tsp evaporated cane sugar
salt and pepper

Directions for the Onions: In a heavy skillet, start heating the oil over medium high heat. Add the thinly-sliced onions, sugar, salt and pepper and cook for about 5 minutes. Reduce the heat to low and continue to cook for about 45 more minutes, stirring occasionally, until the onions are very brown, sweet, and tender.

For the Whole Cheesy Mac and ‘Rib’ Sandwich:
Cut a sourdough or french baguette into about 6 inch pieces. Toast and “butter” the inside of both sides with Earth Balance butter. Make sure all the other ingredients are warmed upon assembling the sandwich and add a little macaroni, BBQ seitan, and caramelized onions to each sandwich.

Add extra freshly-cracked pepper on the top. It gets a little messy if you pick it up — the best way to eat this is with a knife and fork.

Thanks Little House of Veggies and Namely Marly!

What do you use for meat and cheese in your sandwiches? Share your ideas for a chance to win free Earth Balance! And don’t forget to tell us your healthy snack ideas with here!

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5 Responses to “Mac and ‘Cheese’ on a Sandwich? Yes, Please!”

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  1. Jaime Lane says:

    What’s up with making seitan from scratch anyway? I always wanna try it and then I get lazy and just buy it instead.

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  2. Abbey Girl says:

    My grandson, says I can make this if I make his without the onions……

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  3. Wow that looks amazing! :D I’ve never actually had seitan before – I haven’t seen it in the store, and making it from scratch seems difficult. I should probably stop being lazy and try it sometime. :)

    I sometimes make this mac-un-cheese recipe (love the name!) -> http://www.cok.net/lit/recipes/lunch.php#mac

    It looks really similar to this recipe, except without the mustard. I think I’ll try it this way next time. I also usually add some peas, mushrooms, or zucchini just because a dish without veggies is not complete. :)

    I really wish veganism would become more popular already so take-outs can be this. <3

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  4. Jaime Lane says:

    Seitan is the best — you have to try it! It’s usually at Whole Foods. And I’m so with you on the take-out. How awesome would it be if it were just easy to find?

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  5. megan watson says:

    I’ve made seitan before in a couple of different ways. It really is not that time consuming to make as far as the prep goes. The time is used for steaming, boiling or baking it. I’ve tried boiling it before but I think I’m going to try steaming it in tin foil next as Terry Hope Romero suggests in the Vida Vegan cook book.

    Alicia’s recipe in The Kind Life for marinated and pecan crusted seitan is really good. Made from scratch seitan tastes better and is a lot less expensive!

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