Makes 6 | Prep Time: 25 minutes (not including time to cook brown rice and make Basic Cashew Cheese Sauce) | Cooking Time: 50 minutes | Inactive Time: 2 hours | Category: Vegan Sandwiches
INGREDIENTS
TARTAR SAUCE:
- ½ cup raw cashews, soaked in warm water for 1 hour and drained, water reserved
- ¼ cup reserved soaking water
- ¼ cup vegan mayonnaise (soy-free if necessary)
- ¼ cup lemon juice
- 1 tablespoon caper brine
- 1 teaspoon dried dill
SLAW:
- 3 cups shredded cabbage
- 1 cup grated carrot
CHICKPEA FILLETS:
- 1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 1 tablespoon liquid aminos (use coconut aminos to be soy-free)
- One 14 to 15 ounce can artichoke hearts, rinsed and drained
- 1 cup cooked brown rice
- ¼ cup + 1 tablespoon chickpea flour, plus more if needed
- 1 tablespoon Old Bay Seasoning
- ½ to 1 teaspoon kelp granules
- ½ teaspoon dried dill
- Salt and black pepper to taste
- 1½ cups vegan bread crumbs (gluten-free if necessary)
- Vegetable oil for pan-frying
SANDWICHES:
- Basic Cashew Cheese Sauce
- 6 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally
- Sliced avocado
INSTRUCTIONS
1. To make the tartar sauce: Combine the tartar sauce ingredients in a food processor or blender and process until smooth.
2. To make the slaw: Combine the shredded cabbage and carrots in a large bowl and add ½ cup of the tartar sauce.
Mix until fully combined and chill for at least 1 hour. Transfer the remaining tartar sauce to a small bowl and refrigerate until needed.
3. To make the chickpea fillets: Heat a large frying pan, preferably cast iron, over medium heat.
Add the chickpeas and cook for a couple of minutes. Add the liquid aminos and cook for 5 to 7 minutes, stirring occasionally, until the liquid has been absorbed.
Remove from the heat. Use a fork or pastry cutter to gently mash the chickpeas. You only have to mash them a bit; you still want them a little chunky.
4. Place the artichoke hearts in a food processor and pulse 5 to 7 times, until the artichokes are broken down into little pieces but not mushy.
5. Combine the chickpeas, artichokes, rice, and chickpea flour in a large bowl.
Use your hands to mash the mixture until it’s fully combined and will hold together when you squeeze it.
If it doesn’t hold together, add more chickpea flour by the tablespoon until it holds.
Add the Old Bay, kelp granules to taste, the dill, salt, and pepper and mix until combined.
6. Line a baking sheet with parchment paper or a silicone baking mat. Line a plate with paper towels to drain the cooked fillets.
7. Pour the bread crumbs into a shallow bowl. Divide the chickpea mixture into six equal portions.
One at a time, shape each into the fillet shape of your choice (round, square, rectangle), place in the bread crumbs, and gently flip until all sides are covered.
Gently shake off the excess crumbs and place on the prepared baking sheet.
8. Heat a large frying pan over medium heat. Add oil until the bottom of the pan is thinly coated.
Once the oil begins to shimmer, add 2 or 3 fillets. Cook for 2 to 3 minutes on each side, until both sides are golden.
Transfer the fillets to the paper-towel-lined plate to drain the excess oil.
Cover with a clean kitchen cloth to keep warm while you repeat with the remaining filets (adding more oil to the pan if necessary).
9. To assemble each sandwich: Spread cheese on the bottom half of a roll and spread tartar sauce on the top half.
Place a fillet on top of the cheese sauce, then add some avocado slices, a pile of slaw, and cover with the top half of the roll.
Serve immediately. If you plan to eat the sandwich later, store it in an airtight container and refrigerate for up 5 hours.
Leftover fillets will keep in an airtight container in the fridge for 3 to 4 days.