Vegan Muffulettas

3.8 (4 reviews)

10-oz. jar green olives with pimientos, diced
1/4 cup pitted black olives, chopped
1 Tbsp. capers
1 garlic clove, minced
3 Tbsp. minced carrot
1 large celery stalk, chopped
1-2 tsp. hot sauce
3 Tbsp. olive oil
1 loaf crusty bread, cut in 1/2 lengthwise and some of the filling removed
1 pkg. veggie salami (try Yves brand)
1 pkg. veggie ham (try Yves brand)
1 pkg. veggie mozzarella cheese (try Follow Your Heart brand)
2 firm tomatoes, sliced
1 small red onion, thinly sliced

• In a medium bowl, combine the olives, capers, garlic, carrots, celery, and 1/2 of the hot sauce. Set aside.
• In another bowl, combine the olive oil and remaining hot sauce. Brush on the bottom 1/2 of the bread and fill with the olive mixture. Top with the veggie salami, veggie ham, veggie mozzarella, tomatoes, and onion. Top with the other 1/2 of the bread and cut into 6 to 8 pieces.

Makes 6-8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind