Salty Neighbor Bar Grill is known for its bold, savory flavors and hearty dishes that often feature meats and seafood. However, these flavors translate beautifully into vegetarian alternatives that satisfy cravings for smoky, salty, and umami-rich bites. This guide offers you easy-to-follow vegetarian recipes inspired by Salty Neighbor’s menu, perfect for those seeking flavorful plant-based options without sacrificing the spirit of the original dishes.
Ingredients
- 2 cups oyster mushrooms, torn into strips
- 1 block (14 oz) firm tofu, pressed and sliced
- 1 cup cooked chickpeas, drained and rinsed
- 1 large sweet potato, peeled and cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon liquid smoke
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon apple cider vinegar
- Fresh parsley or cilantro, chopped (for garnish)
- 4 whole wheat burger buns or sandwich rolls
- 1 cup shredded lettuce or baby spinach
- 1 medium tomato, sliced
- 1/2 cup pickled jalapeños or banana peppers
- 1/4 cup vegan mayonnaise or aioli
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon sea salt, and a pinch of black pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until tender and slightly crispy, flipping halfway through.
- While the sweet potatoes roast, prepare the smoky marinade. In a small bowl, combine soy sauce, liquid smoke, maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika, cayenne (if using), and remaining salt and pepper. Whisk until well blended.
- Press the tofu to remove excess moisture, then slice into 1/2-inch thick slabs. Tear oyster mushrooms into strips roughly the same size as tofu slabs.
- Place tofu and oyster mushrooms in a shallow dish or zip-top bag, pour half the marinade over them, and let them soak for at least 15 minutes, turning occasionally to coat evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated tofu and mushrooms and cook 4-5 minutes per side until browned and caramelized. Remove from heat.
- In the same skillet, add the chickpeas and remaining marinade, cooking for 3-4 minutes until chickpeas are heated through and slightly glazed.
- Lightly toast the burger buns in the oven or on a skillet until golden.
- Assemble the sandwiches by spreading vegan mayonnaise or aioli on the bun bottoms, layering roasted sweet potatoes, tofu slices, oyster mushrooms, chickpeas, lettuce or spinach, tomato slices, and pickled jalapeños.
- Garnish with fresh parsley or cilantro, then cover with the top bun. Serve immediately with your favorite sides.
Tips
- Substitutions: If oyster mushrooms aren’t available, shiitake or king trumpet mushrooms work well for their meaty texture. Tempeh can replace tofu for a nuttier flavor.
- Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days to preserve texture and freshness.
- Common mistakes: Avoid overcrowding the pan when cooking tofu and mushrooms to ensure even browning. Press tofu well to prevent sogginess.
- Marinade timing: Marinating for at least 15 minutes improves flavor, but for deeper taste, marinate tofu and mushrooms for up to 2 hours in the refrigerator.
Serving Suggestions
This vegetarian sandwich pairs wonderfully with crispy sweet potato fries or a side of tangy coleslaw. For a lighter meal, serve alongside a fresh mixed greens salad with a lemon vinaigrette. A cold craft beer or iced tea complements the smoky, savory flavors perfectly.
Variations
To change things up, try adding grilled zucchini or eggplant slices for extra smokiness. Swap vegan mayonnaise for a chipotle aioli to add a spicy kick. For a gluten-free option, use gluten-free buns or lettuce wraps. You can also transform these ingredients into a hearty salad bowl by skipping the buns and adding cooked quinoa or brown rice.
Storage and Reheating
Store individual components—roasted sweet potatoes, cooked tofu, mushrooms, and chickpeas—in separate airtight containers in the refrigerator. They will keep well for up to 3 days. When ready to eat, reheat tofu and mushrooms in a skillet over medium heat for 3-4 minutes, stirring occasionally. Reheat sweet potatoes in the oven at 350°F (175°C) for 10-12 minutes to maintain crispness. Assemble sandwiches fresh to avoid sogginess. Avoid microwaving assembled sandwiches, as this can make the buns chewy and the fillings less appetizing.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, this recipe is entirely vegan as long as you use vegan mayonnaise or aioli and ensure your buns are free from dairy or eggs. Most store-bought buns are vegan, but always check the label.
How do I get a smoky flavor without liquid smoke?
If you don’t have liquid smoke, smoked paprika is your best friend and can be increased slightly to compensate. Alternatively, grilling the tofu and mushrooms on a charcoal grill or using a smoker box on a gas grill can impart natural smoky flavors.
What if I don’t have time to marinate?
While marinating enhances flavor, you can still get good results by seasoning the tofu and mushrooms directly before cooking and adding a splash of soy sauce or tamari during cooking for moisture and taste.
Is it necessary to press tofu, and how do I do it?
Pressing tofu removes excess water, helping it absorb marinades better and crisp up when cooked. To press, wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object (like a cast iron pan or books) on top for 15-30 minutes.
Can I prepare the components ahead of time?
Yes, you can roast the sweet potatoes and cook the tofu, mushrooms, and chickpeas a day ahead. Store each component separately in the refrigerator and reheat before assembling the sandwich for best texture.
What are some good side dishes to serve with these vegetarian sandwiches?
Classic sides like fries, coleslaw, or a fresh garden salad work well. For a more substantial meal, consider serving with baked beans, grilled corn on the cob, or a tangy cucumber salad to balance the smoky flavors.
How spicy is this recipe, and can I adjust it?
The recipe includes cayenne pepper as optional, so you can control the heat level. Omit it for a milder flavor or increase it slightly if you prefer more spice. The pickled jalapeños add another layer of heat but can be replaced with milder pickles if desired.
Can I use canned mushrooms instead of fresh?
Fresh mushrooms are recommended for texture and flavor. Canned mushrooms tend to be softer and less flavorful, which may affect the final dish. If using canned, drain well and consider sautéing longer to develop more flavor.
Is this recipe suitable for meal prepping?
Yes, the individual components store well and can be assembled fresh when ready to eat. This makes the recipe convenient for meal prepping lunches or dinners throughout the week.
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