Wednesday, September 14, 2016

Grilled "Sausage" and Veggie Sandwich

I was using up leftovers and vegetable on their "last legs" in my fridge for lunch today and it turned out quite good.

We had green pancakes, VeganEgg, and vegan sausages for dinner last night. There were several sausage links left that Patrick crumbled in a wrap and I used one for this sandwich. I also roasted a few veggies late morning to use them before they went bad.

Roasted Veggie and Hummus Sandwich

- 2 slices good whole wheat bread or sandwich bread of choice
- 2 tablespoon of roasted red pepper hummus
- 1 teaspoon Earth Balance soy free spread
- Roasted Brussels sprouts, celery, broccoli, carrots, and red onion (see specifics below)
  - salt and pepper
  - olive oil or vegetable broth
  - brown sugar
  - garlic powder
- 1 slice vegan cheese
- two slices of tomato
- 1 vegan sausage link

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Chop veggies and arrange on baking sheet sprinkling with olive oil, garlic powder, salt, pepper and brown sugar for Brussels Sprouts.

  • 1 cup baby carrots
  • 1 cup broccoli florettes
  • 1/2 tbsp olive oil
  • 1/2 red onion 
  • 1 tsp olive oil or veggie broth (or to taste)
  • pinch of salt
  • garlic powder
  • black pepper, to taste
Roasted Brussels Sprouts
  • 1½ cups Brussels sprouts, trimmed and halved
  • ½ tbsp olive oil
  • 1 tsp brown sugar
  • pinch salt
  • black pepper, to taste
3. Roast vegetables for 20 minutes (or to liking) stirring once halfway through.
4. Cook vegan sausage link according to instructions or reheat if leftover.
5. When vegetables are nearing completion, spread Earth Balance on one side of each slice of bread.
6. With the buttered side down, place one slice of vegan cheese on one slice of bread and spread hummus on the other slice. (Note the Earth Balance is used on the toasting side.)
6. Place desired amount of roasted veggies on the sandwich on top of the cheese.
7. Slice sausage link the long way for a flat surface and add both pieces to the sandwich.
8. Add sliced tomato and press two slices together to form sandwich.
9. On a lightly oiled, preheated skillet, cook the sandwich for 2 minutes or so on medium. Watch the bottom so as not to burn. Flip when adequately toasted. Toast on the other side for 1 to 2 minutes.


1 comment:

  1. Sounds delicious Kate! Thank you! I really enjoy your posts <3