Ingredients (use vegan versions):
- Loaf vegan french bread
- 15-20 fresh mushrooms, depending on size and personal taste
- soy non-hydrogenated vegan margarine.
- Two or three cloves garlic
- 1/3 lb. of tofu cheese
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!!
Tags: Cheese, Mushroom, Pie, Vegan