Ingredients (use vegan versions):
Directions:
Slice the avocado and tomato(es)
thinly.
Put vegan ranch dressing on vegan bread
and layer the avocado and tomatoes on.
Optionally lettuce may be added for
variety.
YUMMY!! And my 2 year old daughter
loves this one.
Serves: 3-4
Preparation time: 15 minutes
Ingredients (use vegan versions):
Directions:
Cut up the potaoes very thin, and cook in the oil. Add pepper and garlic. Put everything
in the sub with mayo.
Serves: 2
Preparation time: 15 MIN
Ingredients (use vegan versions):
Directions:
Cut avocado into 1/4 slices, and blot between paper towels to absorb moisture. Place 2
slices on wheat vegan bread (personally, I prefer 7-grain). Top with generous portion of bean
sprouts, and smear other piece of vegan bread with ranch dressing. If desired, add finely
shredded lettuce or tomato.
Preparation time: 5-10 minutes
Serves:
Ingredients (use vegan versions):
Directions:
Turn oven to broil. Slice mushrooms and mince garlic into a skillet.
Saute with the butter on medium heat until the mushrooms are
cooked and the garlic tender.
Place the loaf on a cookie sheet and slit the vegan bread lengthwise, but
don’t cut it completely in half. Probably about 3/4 the way through
it’s thickness. Spread the mushrooms and margarine into the open vegan bread, and slice the
cheese thinly, about 1/8″ to 1/4″ thick. Place it on top of the
bread, covering the mushrooms completely. You may want to add a few
pats of margarine to the top edges of the vegan bread.
Place on the top rack of the oven and broil until vegan bread and cheese
turn brown.
SUGGESTIONS: This makes an excellent appetizer when cut into small pieces.
A side to a rice dish or pasta, or as I prefer, an entree!!!
For crustier vegan bread, place loaf directly on oven rack . . . .
but be careful that there are no holes in the bottom of the loaf!!
Serves: flexible
Preparation time: 15 minutes
Nutrition Information: I have no idea!!
The calories in vegan bread we really can’t get around, but . . . we eat it anyway!!
Ingredients (use vegan versions):
Directions:
This is a nutritional variation of a recipe that travelling hobos used to eat. Soak brown
rice overnight in water. Cook brown rice according to traditional methods.
Take cooked rice and let cool. Mix with rice crushed potato chips, soy
mayo and seasonings according to taste. Toast vegan bread and take rice paste mixture and
spread it across vegan bread. Add fresh kale, lettuce, tomato and onions to sandwich. Viola!
Serves: 2.
Preparation time: 1 hour.