Street Vegan by Adam Sobel: A review and recipe!

Posted by on May 24, 2015 in Product Reviews, Recipes | 0 comments

Once upon a time, New York City’s food trucks were devoid of many vegan food options. But then, three or so years ago, the Cinnamon Snail blasted on to the scene. Within a few months, Adam Sobel’s vegan food truck gathered a cult-like following among New York City vegans and non-vegans alike. And it was a happy, but rare, occasion when the Cinnamon Snail didn’t have a long, winding line of hungry New Yorkers waiting for lunch.  When news broke that the Cinnamon Snail wouldn’t be serving NYC on a daily basis any more, the lines grew longer and longer every day as everyone tried to get in their last fixes. And I will admit, that I was one of those who spent hours in sub-zero temperatures lining up for sandwiches and donuts on the Snail’s last regular day in the city. 

What was it that made the Cinnamon Snail everyone’s favorite food truck? The flavors. Everything, and I mean everything, that the Cinnamon Snail ever sold tasted phenomenal because of the layers of amazing, complementary and contrasting flavors. Take my personal favorite, the maple mustard tempeh sandwich, which had a nice  slab of tempeh marinated in mustard and maple syrup, with generous layers of roasted garlic aioli, marinated kale, tomato and onion. Let me tell you, that combination of salty, sweet and savory it is the very thing dreams are made of.

Maple Mustard Tempeh CS

The Cinnamon Snail’s Maple Mustard Tempeh Sandwich on Gluten-Free Bread!

Their donuts acquired legendary status and I was over the moon when they started selling gluten-free ones last year.  And their breakfasts… let me just say, oh my! 

Luckily, now that the Cinnamon Snail only makes appearances on special occasions, we addicts can now get our fix of Adam’s amazing creations by making them ourselves, at home, with the help of his new cookbook: Street Vegan It includes a lot of the recipes that we know and love, along with many others. And while I’m normally not one to spend hours putting together different components to make a meal, because I know just how amazing the results will be I have gone to unusual lengths in the kitchen since getting my hands on Street Vegan to make some pretty spectacular meals. And while the Cinnamon Snail always had some items for those of us who were gluten-intolerant, I’ve been able to try things I never was able to buy from the truck itself by adapting some of Adam’s recipes to make them gluten free. 

street Vegan

Street Vegan by Adam Sobel

The first recipe I made was the Korean Kimchi Soup with noodles and fried tofu! I had some homemade kimchi already in the fridge, so I skipped the step of making Adam’s kimchi recipe. And instead of wheat-based udon noodles, I substituted Explore Asian’s Soybean Spaghetti, which was perfect. I did make the gochujang sauce though, even though this recipe calls for a mere 4 teaspoons, because I knew that there would be many other uses for it. I just subbed the flour in that recipe for Bob’s Red Mill Gluten-Free All Purpose Flour.  

My jar of gochujang sauce!

My jar of gochujang sauce!

I topped it with a little ribboned kale because I didn’t have any scallions (and used a shallot in the recipe instead). 

Kim Chi Soup CS

Korean Kimchi Soup!

The results? Spectacular. The broth had a beautiful silky texture and was just loaded with flavor! This is something I’m going to be making again and again! 

The other thing I knew I had to make was the famed Gochujang Burger Deluxe. Now, people rave about this burger, but because the Snail’s version is made with seitan and the gochujang sauce contained wheat, it was something that was always off limits for me. And let me tell you why: this sandwich has an amazingly flavorful spicy burger, greens, sriracha mayonnaise, gochujang sauce, pickled veggies, black sesame gomasio all on a buttered pan-fried bun. Yes, it’s intense. 

The burgers, before I added the gomasio...

The burgers, before I added the gomasio…


To replace the seitan in the recipe I rehydrated two cups of Butler Soy Curls, which ended up being just perfect! I also subbed the flour for gluten-free flour again. But otherwise followed the rest of the recipe for the burgers pretty much to the letter.

With the spectacularly flavorful black sesame gomasio

With the spectacularly flavorful black sesame gomasio

Now, I’m not really one to follow instructions at the best of times or plan ahead, and so I didn’t have any daikon radishes for the pickled vegetable topping. Instead of radishes, I used carrots and to keep the pickles raw (and make the process quicker!) I softened the carrots and leeks by salting and pressing them for 15 minutes, before adding some apple cider vinegar, brown rice syrup and mustard seeds. 

Get in my belly!

Get in my belly!

Again – this burger was amazing. Simply amazing.  As I finished it, deeply satisfied, I reflected that the reputation it had acquired was well, well deserved. 

Finally, I couldn’t stop myself from trying something else that I always craved from the truck, but could never indulge in myself: the cinnamon snails! They don’t look quite as pretty as Adam’s, because gluten-free doughs tend to crack a little when they expand, rather than staying nice and smooth. But I can guarantee you that they are every bit the gooey, craveworthy treat that the Snail is famed for. 

Cinnamon snails!

Cinnamon snails!

I asked Adam if he wouldn’t mind if I shared my gluten-free version of his recipe and he, very kindly, said yes. Because my household is comprised only of two, I cut the recipe down by a third, so we wouldn’t overload on sugary awesomeness.



So dear friends, without further ado, here it is: 

Gluten-Free Cinnamon Snails!
Yields 4
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Gluten-Free Master Raised Dough
  1. 1/3 + 1/4 cup millet flour (plus extra for kneading and dusting)
  2. 1/3 cup + 3 tbsps oat flour
  3. 1/3 cup arrowroot starch
  4. 2 tbsps tapioca powder
  5. 1/2 tsp xanthan gum
  6. Heaped 1/8 tsp salt
  7. Heaped 1/8 tsp baking powder
  8. Heaped 1/8 tsp baking soda
  9. 2/3 cup unsweetened soy milk
  10. 2 tbsps + 2 tsps oil (I used roasted pecan oil for some extra delicious added flavor, but canola oil is fine)
  11. 1 1/2 tsps dry active yeast
  12. 2 tbsps + 2 tsps evaporated cane juice
  13. 1/4 tsp apple cider vinegar
  1. 1 1/2 tbsps of melted vegan butter (I used Earth Balance)
  2. 2 tbsps coconut palm sugar or evaporated cane juice
  3. 1 tbsp ground cinnamon
  4. 3 tbsps chopped pecan pieces (optional)
Vanilla glaze
  1. 1 cup powdered sugar
  2. 1 1/2 tbsps soy milk
  3. 1/2 tsp vanilla paste or 1/4 tsp vanilla extract
  1. In a large pot over low heat warm the soy milk, oil and evaporated cane juice to 95 degrees fahrenheit.
  2. Transfer the warm mixture to a large bowl and give it a little whisk.
  3. Sprinkle the yeast on top and set aside while it activates, at least five minutes.
  4. In another bowl, sift together the millet flour, oat flour, arrowroot starch, tapioca powder, xanthan gum, salt, baking powder and baking soda.
  5. Mix with a spatula or dry whisk to combine the dry ingredients.
  6. Add the apple cider vinegar to the yeast mixture.
  7. Add the dry ingredients to the activated yeast mixture (it should be nice and fluffy by this point).
  8. Stir initially with a spatula and then transfer the mixture to a floured work surface and need with your hands until smooth.
  9. The dough should be soft, but not sticky. If it it sticky, add some extra millet flour a little at a time, until it is workable.
  10. Set the dough aside for an hour until it has just about doubled in size.
  11. Line a baking sheet with parchment paper and lightly oil with canola oil.
  12. On a floured work surface, roll out the dough until it is about 1/2 and inch thick and about 4 inches wide.
  13. Brush the surface of the dough with the melted vegan butter.
  14. Sprinkle coconut palm sugar and cinnamon evenly on top and pecans, if using.
  15. Starting at the edge closest to you, roll up the rectangle into a cylinder.
  16. Cut the roll crosswise into 1-inch thick slices and place them on the baking sheet.
  17. Set aside the cinnamon snails to proof in a warm, humid environment for 15 to 30 minutes, until they expand to almost double the size.
  18. Preheat the oven to 350 degrees Fahrenheit.
  19. Bake the proofed snails for 15 to 18 minutes, until golden brown.
  20. While the snails are baking, make your glaze by combining powdered sugar, soy milk and vanilla paste or extract.
  21. Brush the glaze over the hot cinnamon snails and dig in!
  1. The recipe for master dough is also the recipe you can use to make fried doughnuts!
Adapted from Street Vegan
Adapted from Street Vegan
Vegan Sweet and Simple
I wish there were words to tell you just how divine these little beauties were… 

Cinnamon Snails Open CS


But I don’t think there are any that could come close to doing them justice. You’ll just have to try them yourselves! 

And please, do yourself a favor and get your hands on Street Vegan. I promise, it will revolutionize your cooking in more ways than one! You will love it! 

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