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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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No because I dislike sammiches but Future Lettuce's quick seitan has a tender, Chinese-style chicken texture that would go well in a sando:
https://files.catbox.moe/mxh23c.mp4
For a more complicated method that produces a ham-like luncheon "meat", I'd go for this recipe.
One filling for sammies or wraps that I think is pretty great is a veggie roast: get a tray, slap chunks of pumpkin, tomato, onion, garlic, and any other root vegetable or things like eggplant and capsicum and roast it all together with a coating of olive oil. Use as the base for a filling and add some herbs and leafy greens or other toppings like olives or capers as per your preference.
You can freeze this filling if you make a big batch of it ahead of time too.
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
Cool I'll have to check out the "meat" loaf recipe, I'm not really trying to replicate "meat texture" just something that keeps it's form and is high in protein so mainly legume focused
If you're looking for a simpler alternative for this then you could try sourcing TVP slices like this:
The trick to good TVP texture is to fry it dry (i.e. in a bit of oil but without any moisture) until it's lightly golden on the outside, then throw in a strongly flavoured broth or liquid base to get it to soften up. Golden Mountain sauce is my go-to but you can get more elaborate and use things like liquid smoke, black vinegar, spices like dried ginger, garlic, onion, cumin, 5 spice etc. It's a lot like tofu in how it absorbs whatever gets put with it, if somewhat more absorbent, so you can also use things like curry paste or kimchi or miso with enough liquid or broth to thin it out a little and the TVP will soak up all those flavours.
That looks like a good option especially for a vegan banh mi thanks!