CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 149

sides of each roll. Place a buffalo cauliflower steak on the bottom half. Add the red
onion slices, lettuce, tomato slices, and then the top half of the roll. Serve with a pick-
le or slice the pickles and add to the sandwich.
HOT TIP You can slice leftover buffalo cauliflower steaks into breaded strips and make
a salad with greens and veggies like tomatoes, cucumbers, and red onion. Then drown
it in ranch dressing. It’s outstanding! You can also use half buffalo-style hot sauce and
half BBQ sauce for a milder version of this sandwich.
The Classic Ranch
MAKES about 1 cup each
PREP TIME 20 minutes
ingredients
1 cup vegan mayonnaise
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
2 teaspoons apple cider vinegar
1 teaspoon onion powder
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground pepper
Stir all the ingredients together in a bowl until well combined.
Store in the fridge for up to 10 days.
Reprinted with permission from Hot for Food Vegan Comfort Classics, copyright 2018 by
Lauren Toyota. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
© Hundred-to-One LLC 2018. All rights reserved.