½cuplow-sodium vegetable broth or stock(optional: you can sub up to half this amount with the soy curls drained soaking liquid)
1teaspoonlow-sodium gluten-free soy sauce
1teaspooncoconut aminos
1teaspoonwhite or yellow miso(6 g)
1teaspoongarlic powder
1teaspoononion powder
½teaspoondried rubbed sage
¼teaspoondried thyme
¼teaspoonsweet paprika powder
¼teaspoondried marjoram
⅛teaspoondried oregano
⅛teaspoondried rosemary, crushed
⅛teaspoonblack pepper(about 5 turns)
1pinchmustard powder
1pinchcelery seed
1pinchsalt
2drops liquid smoke(optional)
Everything else
4100% whole grain, sprouted, or gluten-free hoagie rolls, toasted or not
¼cupyellow mustard(or any mustard of choice / 60 g)
2cupsmixed salad greens(95 g)
1cupdill pickle, sliced(140 g)
1cuptomato, sliced(180 g)
black pepper to taste
¼teaspoondried oregano
1medium avocado, sliced(150 g)
½cupBacony Pepitas(optional, linked in the notes / 80 g)
½cupdried cranberries(80 g)
Instructions
Soy curls
Whisk all of the soaking liquid ingredients together in a bowl large enough to hold the soy curls. Add the curls and stir to saturate them with the liquid. Let the soy curls soak for 10 minutes, stirring once about halfway through.
While your soy curls are soaking, place all of the marinade ingredients into a liquid measuring cup and whisk to combine. Set aside for now.
When the 10 minutes are up, immediately drain your curls into a fine mesh strainer or colander (set the bowl aside, you will be using it again shortly) and, using your clean hands, squeeze well to remove as much of the liquid as you can. If you want, you can chop any large chunks into bite-sized pieces at this point.
Transfer the curls back to the bowl and pour about half the marinade over top (set the remaining marinade aside for now). Stir well to coat then set aside for a few minutes more to soak up the marinade.
While the curls are soaking, heat a skillet over medium heat for 2 minutes. Add the soy curls to the skillet and sauté, stirring occasionally, until they begin to brown all over and firm up, about 7-10 minutes.
Pour the remaining marinade evenly over your soy curls and cook, while stirring, until nice and hot, about 1-2 minutes. Remove from heat.
Assemble your sandwich
Squirt some mustard on the bottom of your hoagie roll, then layer salad greens, soy curls, pickles, and tomatoes. Season the tomato with black pepper and oregano then add a few slices of avocado and the dried cranberries. Squirt some more mustard on the top and slice your sub in half if you like. Open wide and prepare to fall in love.