So, this one time, I got pickling cucumbers in my CSA delivery. I didn't know what to do with them. I figured that the best thing to do with them would be to pickle them, right?
I decided to get a little fancy and add a little spice to it.
It turned out really great. I mean, it was pretty fantastic. Tangy, salty, with a bit of heat in the aftertaste. But I didn't know what to do with them. I just had this jar of delicious, spicy pickled cucumbers with no idea what to eat them with. A girl can only eat so many spicy pickled cucumbers from a jar.
So I started brainstorming. I had a lot of ideas but finally landed on this one. In a sandwich with soycurls cooked in sriracha sauce and tossed in sesame seeds. I would have to do a creamy spread of some sort, maybe a cashew cheese. It was one of those ideas that I really wasn't totally sure how it was going to come together. I must've worked on this recipe for about three days.
I wrote the recipe out like I always do before I try making it, but I was unsure about it. It looked good on paper but once it was made, I knew that it was either going to be awesome or it was going to be disgusting.
And I was totally right.
It was completely not disgusting at all- this sandwich was awesome! The flavor of these soy curls is nutty yet spicy and slightly hot. The fresh ginger and garlic shine through in every bite and the toasted sesame seeds add the perfect amount of texture. The cashew cheese is just slightly smoky from the ancho chili powder and smoked paprika and the cheesiness is perfect with these soy curls. The spicy pickled cucumber salad offers a great contrast, not only in taste but in texture too. Served in fresh, crusty ciabatta rolls, every bite bursts with a ton of flavor and though it is hot, the spiciness doesn't
make you cry overwhelm your tastebuds.
So I served these delicious sandwiches with some sweet potato fries and we did it all over again the next day with the leftovers. Then the day after that, I got pickling cucumbers in my CSA delivery again. This time, I knew exactly what to do with them.
- 3-4 pickling cucumbers, very thinly sliced
- 1 teaspoon salt
- 1-2 small carrots, thinly sliced
- 1-2 jalapeños, seeded and thinly sliced
- 1-2 tablespoons fresh chopped cilantro
- 2 teaspoons sriracha (or other hot sauce)
- 2 teaspoons brown rice vinegar
- 2 teaspoons agave syrup
- 1 teaspoon finely minced garlic
- 1/2 cup raw cashews, soaked for 1-2 hours (or overnight), reserve the water
- 5 tablespoons of reserved soaking water
- 2 tablespoons nutritional yeast
- 1 teaspoon white miso
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chili powder
- 1/2 teaspoon garlic powder
- 1 8oz package of Butler's soy curls
- 1/4 cup vegetable broth
- 1/4 cup Bragg Liquid Aminos (or Tamari/Soy Sauce)
- 1/4 cup sriracha sauce
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons toasted sesame oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 inch nob of fresh ginger, peeled and grated
- salt and pepper to taste
- 1/4 cup fresh chopped parsley
- 1/3 cup sesame seeds
- 4 large rolls/buns
- chopped scallions/green onions for garnish
- About 1-3 days before you want to serve the sandwiches, make the spicy pickled cucumber salad. Place the sliced cucumbers in a large airtight container and mix thoroughly with the salt. Let it sit for 2-4 hours to let the cucumbers release their water.
- After 2-4 hours, your cucumbers should be sitting in their own water. Add the rest of the ingredients, mix well. If there is not enough liquid to cover the cucumbers, add a little water until they are covered, mix again and cover. Let sit for 1-3 days (depending on how pickled you want them to be). Once you are happy with their level of "pickledness" transfer the container to the refrigerator and chill until ready to use.
- Blend all ingredients in a food processor until smooth. Add more water to thin out the sauce, if necessary. Chill until ready to use.
- Place the soy curls in a bowl and cover with water. Let them sit for 10 minutes or more (if needed) until they are rehydrated. Once rehydrated, drain well.
- While the soy curls are rehydrating, make your sauce. Combine the vegetable broth, Bragg's Liquid Aminos, sriracha sauce, tomato paste, maple syrup, liquid smoke, ancho chili powder, and smoked paprika and mix well. Set aside.
- In a large frying pan, heat the sesame oil over medium heat. Add the onion and sauté for 2-3 minutes. Add the garlic and ginger and sauté for a minute more. Add the soy curls and cook them for about 5 minutes to help release some of the moisture. Add the sauce and mix well. Let it simmer, stirring occasionally until no more liquid is visible, about 10 minutes. Lower the heat and let it continue to cook, stirring occasionally, for about another 10 minutes. Add salt and pepper to taste and remove from heat. Add the fresh parsley and combine.
- While the soy curls are simmering, place the sesame seeds in a small frying pan and toast them over medium heat, stirring frequently to prevent burning. Once they begin to smell nutty and they look toasted. Remove from heat. Add the sesame seeds to the soy curls and toss to coat.
- Split open the sandwich rolls/buns. Spread the cashew cheese on the bottom halves of each roll. Divide the soy curls amongst each of the rolls. Top with spicy pickled cucumber salad and garnish with the chopped scallions. Serve immediately. Enjoy!
this sandwich sounds awesome! i've never made pickles before, but i've eaten homemade pickles and they are so fabulous. i can't even imagine how amazing this must taste.
Thanks, Caitlin! It is SO awesome. 🙂
Tami @Nutmeg Notebook
My mom and Grandmother always made their own pickles but I must admit I have never done it myself. Being new to eating a plant based diet I have also never heard of Soy Curls. I will have to check those out and see if I can get those locally. The sandwich looks yummy!
Thank you! Don't make the same mistake I made, Tami. I waited FOREVER to try soy curls and once I did, I couldn't believe I had put it off for so long! They are a delicious way to get some protein and are perfect in sandwiches, tacos, fajitas, stews, chilis, and pretty much everything you add them too. They're made in Portland and kind of hard to find anywhere else other than there (or specialty vegan shops). I've always ordered them, but when we were in Portland, I picked up a package because that's what you do in Portland. 🙂
This looks really interesting! I've never tried soy curls, so I might have to try them.
I have just made my second batch of bread and butter pickles with homegrown pickling cucumbers from a local farmer. I am not a fan of dill pickles (restaurants really need to stop serving limp pickle spears) but I have always like bread and butter pickles, probably because they are so sweet. My grandma and my aunt made them when I was growing up, and I always think of them when I eat one. I used a very simple recipe that did not involve canning, but simply refrigerating the pickles after the pickling process. I find myself making more veggie burgers just so I can load them down with my pickles!
Chris really likes Bread & Butter pickles too. I like them all, but I'll have to look into making the bread & butter variety. Did you post the recipe?
Why, oh WHY, do you have to live ALL the way over in CA? Reading this post, I got an undeniable urge to come over to your house and sample this scrumptious sandwich, while enjoying the view from your dining room of that tree just outside, mid-bloom, of course. 🙂 I must confess, somehow, for some reason, this post made me MISS you. Is it possible to miss someone you've never met? LOL
This sandwich looks delectable! I love having a bunch of components to my meals -- sweet, spicy, salty, nutty, crunchy, smooth, warm, cold. I want it all! I've never pickled cucumbers, but this recipe sounds too good NOT to!
Thank you, Liz! You are just so darn sweet!
It's totally possible to miss people you haven't met. That's one thing I've learned since starting this blog- there's so many people that I miss, even though we've only met online. It's a funny time we live in. 🙂
Bex @ Vegan Sparkles
Oh, how exciting is it when it all just comes together perfectly? It looks incredible and you've inspired me to try pickling now. I love pickles - I have jars - I should get pickling!
Well, get pickling, girl! 😉
I'm by no means a vegan, but I do love tofu on a spicy sandwich with pickles. Thanks for another idea for the meatless dinner rotation!
That's quite a compliment coming form a non-vegan! Enjoy!
Gabby @ the veggie nook
Wow I HAVE to make those pickles! They sound amazing! Pretty much anything that uses sriracha is ok by me 🙂
Thanks, Gabby! I'm sure you'll love them! 🙂
Kelly @ Vegan Iowan
Don't you love the creations that come out of a CSA box?! I'm a huge fan of mixing bold flavors, so I'm not surprised this turned out so well.
I do- I love my CSA! 🙂
Hi 🙂 just started following you- got here from Finding Vegan. That soya curl sandwich looks awesome! Have you tried "tuna mayo" made with mashed chickpeas and vegan mayo? It's great with salad in a wholewheat pitta!
Thank you, Sarojini! 🙂
I'm starting to make this and your recipe list 1tsp liquid smoke but then doesn't mention when to add it, you mention adding cumin instead??? Which should I use?
Hi Liz- Sorry about that! Use the liquid smoke. I'm not sure why I wrote cumin, though it would work well too. 🙂 Enjoy!
Oh my, this sandwich makes me want to move in with you even more than I did before- so freaking amazing, I LOVE sandwiches that have all sorts of tastes and textures and this one is the king daddy of them all. I still need to get my hands on some soy curls!
Thanks, Heather! Soy curls will change your life (I may be exaggerating, but it'll still be really cool)! 🙂
This recipe is perfect. I loved everything about it and I've made it 2x. Now I just need to find a place that sells Soy Curls in San Diego...I'm all out!
You are always posting such creative recipes! I bookmarked this one to try, it sounds delicious! We've been pickling jalapeños and most recently onions. They're so yummy and we use them in nearly everything! My favorite additions to tacos and salads.
Thanks for keeping it kind, and tasty! 🙂
We love this sandwich! One of the best things we have made! We did skip the cheese and just used vegan mayo in the interest of time. It is so good.