The Famous Muffuletta Is Now A Vegan Muffuletta!
It’s Mardi Gras, so we have a Mardi Gras favorite on this episode of #LunchBreakLIVE. Vegan Muffuletta is the star of the show, and our guest chef Toni Carrier shows us how to make it. The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. You let it rest before eating so the olive juices get absorbed into the bread. But today we have veganized this favorite New Orleans sandwich, which has all the flavor, but none of the cruelty. let’s check it out…
Let’s Meet Our Mardi Gras Vegan Chef Of The Day
As usual, I am totally impressed with Tonia’s magic-making. She has some serious kitchen skills, but her talents go above and beyond just the kitchen! Tonia is a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is grateful to represent the Midwest on the JaneUnchained News Network. And we love having her! Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out. It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle. From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.
It’s Not Mardi Gras Without Vegan Muffuletta
Tonia knows how to throw a party the right way! And today we were invited to her Mardi Gras sandwich party with her vegan Muffuletta sandwich, a traditional food Mardi Gras goers often feast on. This sandwich is all about the olive spread, and Tonia shows us exactly how to get that part perfect. With the right olive spread, you can’t really go wrong. You don’t need the meat! Use your favorite vegan deli slices and cheeses! The recipe is below so get ready to make this for yourself at home.
MINI MUFFULETTA SANDWICH
- 1/3 C black olives
- 1/3 C kalamata olives
- 2/3 C green olives
- 1 C giardiniera salad from jar
- 1/2 C parsley loosely packed in measuring cup
- 1/3 C oil
- 2 Tbsp lemon juice
- 1/4 tsp chili powder if desired
- 1/4 tsp ground black pepper
- 2 cloves of garlic
- Add all the above ingredients except oil to a food processor and lightly blend. Keep it chunky! Add oil and stir.
- Use a flat, vegan roll or loaf of bread. *Traditional muffuletta is a wide, thin bread loaf but if you can’t find that improvise! It’s all about the olive spread.
- Spread your sandwich ingredients in layers and top with the olive tapenade. Enjoy!
Thank You For Joining Us!
Thank you for joining us for this Mardi Gras feast with some vegan Muffuletta! This was a fun and festive episode with Tonia, but it always is with her! You can check out many of her other recipes, as well as a ton from other vegan chefs, over on the #LunchBreakLIVE page. Until next time…keep cookin’!
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl