This recipe is like a lot of Guamanian cuisine—a melting pot of so many beautiful flavors all rolled into one roti. First, you might ask, What is a roti? In some cultures, it’s a fried flatbread. On Guam, it’s a type of thick, coconut-y flour tortilla. You’ll find your own delivery system (hoagies are a good place to start)—the important thing is this sandwich’s cross-cultural marriage of roti, eggs, veggies, and Sambal Mayo.
2 TBSP VEGAN BUTTER, PLUS MORE FOR THE SANDWICHES
½ TSP MINCED GARLIC
1 YELLOW ONION, CHOPPED
½ CUP [70 G] GRATED CARROTS
2 TBSP SEEDED AND DICED JALAPEÑO
7 OZ [200 G] GROUND VEGAN MEAT (WE LIKE HB BACON BRATS OR BEYOND BRATS FOR THIS)
2 CUPS [480 ML] JUST EGG PLANT-BASED EGG REPLACER
⅛ TSP KALA NAMAK (BLACK SALT)
4 SLICES VEGAN CHEESE
2 HOAGIE BUNS
SAMBAL MAYO (RECIPE BELOW)
SLICED GREEN ONIONS, FOR GARNISH
CHOPPED FRESH CILANTRO, FOR GARNISH
In a skillet over medium-low heat, melt the vegan butter. Sauté the garlic, onion, carrots, and jalapeños until the onions are translucent, about 5 minutes.
Add the ground vegan meat and cook until lightly brown, 4 to 5 minutes.
Meanwhile, in a bowl, whisk together the JUST Egg and kala namak. Pour 1 cup of the egg mixture into the skillet and cook over medium-low heat until the egg begins to set. Flip the omelet the best you can to cook thoroughly.
Once the omelet is cooked through to the center, top with 2 slices of the vegan cheese. Cover the pan and cook over low heat for another minute or until the cheese is melted. Set omelet aside and repeat with the remaining egg mixture.
Meanwhile, toast the hoagies. Spread butter and Sambal Mayo on the tops and bottoms.
Put an open bun facedown on each omelet, place an upside-down plate on top, then flip so the sandwich is on the plate.
Top with green onion and cilantro. Close the now overstuffed buns and enjoy!
This is the perfect mash-up of saucy and sassy. Try the spicy spread on any steak or chicken sandwich to give it a punch or use it as a dip to make raw veggies more exciting. This recipe makes ½ cup [120 ml] of sauce, so you might want to up the amount for double-dippers or to have it on hand for anything else that needs a kick.
½ CUP [120 G] FOLLOW YOUR HEART VEGENAISE
1 TBSP SAMBAL
⅛ TSP CAYENNE PEPPER
⅛ TSP GROUND TURMERIC
⅛ TSP CHINESE FIVE-SPICE POWDER
⅛ TSP GARLIC POWDER
In a medium bowl, combine the Vegenaise, sambal, cayenne, turmeric, five-spice powder, and garlic powder.
Use immediately or refrigerate in an airtight container for up to 3 weeks.
Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.