Vegan with a Vengeance

combine the chickpeas and bread crumbs; pulse for about 30 seconds until the chickpeas are chopped. Add the remaining ingredients (through the black pepper) and process, scraping down the sides, until relatively smooth but somewhat coarse. The mixture should look fairly green from the parsley. Transfer to a bowl, cover, and refrigerate for at least ½ hour.
    Shape the batter into 1½-inch balls and then flatten into 2-inch-diameter patties. In a large heavy-bottomed pan (cast iron is ideal) heat about ½ inch of vegetable oil. Test the oil by throwing in a pinch of the batter; if the oil immediately bubbles up rapidly, it is ready. Cook the patties in the oil in two batches, 2½ to 3 minutes per
side. Remove with a slotted spoon and transfer to a flattened paper bag or paper towels to drain.
    Prepare the sammiches by stuffing the pita bread with falafel, lettuce, tomato, red onion, and cucumber, and drizzling in the tahini dressing.

Curried TempehMango Salad Sammiches
    MAKES 4 SAMMICHES
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    I usually make a sammich out of these but it would be just as good over a salad with a little citrus dressing. Mangoes and tempeh are surprisingly compatible and the curry powder pulls everything together.
    1 (8-ounce) package tempeh
    1 tablespoon soy sauce
    1 cup mango (less than 1 mango), peeled and chopped into ¼-inch chunks (see Punk Points, page 154)
    Â¼ cup scallions, chopped
    FOR THE DRESSING:
    3 tablespoons Vegannaise
    2 teaspoons curry powder
    Juice of 2 limes
    2 tablespoons apple cider vinegar
    1 teaspoon sugar
    Â½ teaspoon hot sauce
    Pinch salt
    FOR SAMMICHES:
    2 large pitas, cut in half to make 2 pockets apiece
    Thinly sliced red onion
    Lettuce
    Extra mango slices
    Tear the tempeh into bite-sized pieces and place in a small saucepan. Cover with water and add the soy sauce. Cover the pot and bring to a boil, then simmer for 15 minutes. Drain and transfer the tempeh to a bowl to cool.
    Meanwhile, whisk together all the ingredients for the dressing.
    Add the mangoes and scallions to the tempeh. Add the dressing; mix well. Cover and refrigerate for at least an hour and up to overnight, to allow flavors to meld. Adjust the seasonings as you see fit. Serve in pitas with lettuce, red onion, and extra mango slices.

Veggie Burgers
    MAKES 6 BURGERS
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    Textured vegetable protein (TVP) gives these burgers a meaty satisfying bite, plus it ensures that the burger won’t fall apart like so many homemade veggie burgers tend to do. Serve on buns with all your favorite fixings (I’m a Vegannaise and pickles girl) and Sweet Potato Fries (page 114).
    1 medium-size onion, finely chopped
    Â½ cup finely chopped, peeled carrot
    1 cup finely chopped mushrooms
    2 cloves garlic, minced
    2 tablespoons olive oil
    1½ cups vegetable broth or water
    3 tablespoons soy sauce
    3 tablespoons tomato paste
    1 cup textured vegetable protein
    Â½ teaspoon dried thyme
    Â½ teaspoon dried oregano
    Â½ teaspoon dried paprika
    2 teaspoons Dijon mustard
    1 tablespoon peanut butter
    Â¼ teaspoon liquid smoke (optional)
    Â¼ cup oat flour
    Oil for cooking
    In a medium-size saucepan over moderate heat sauté the onions, carrot, mushrooms, and garlic in the olive oil for 7 minutes. Add the broth, soy sauce, tomato paste, vegetable protein, dried herbs, and paprika. Cover and bring to a boil, then lower heat and simmer about 7 minutes. Uncover and cook 3 to 5 minutes more, stirring occasionally, until the TVP is fully cooked and the texture is meaty.
    Transfer to a mixing bowl and let cool just until it is cool enough to handle (about 5 minutes). Add the mustard, peanut butter, and liquid smoke (if using); mix well. Add the oat flour and mix again. Cover and refrigerate for at least half an hour.
    Using about ¼ cup of the mix, roll into balls. Shape into burgers 2½ to 3 inches wide. Preheat a large, preferably nonstick skillet and pour in a very thin layer of oil (2 tablespoons should do it). When the oil is hot, add the veggie burgers and cook for about 5 minutes on each side; they should be nicely browned and firm to the touch. Serve with all your favorite burger fixings.

Tempeh Reuben
    MAKES 4 SAMMICHES
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    If I haven’t told you enough times, I was practically raised in a Jewish deli. I especially loved big Reubens filled with plenty of sauerkraut, Thousand Island dressing, and the non-traditional pickle. I do get a little misty eyed when I pass a deli and can’t pay a visit to my lost love Reuben but