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January 30, 2008

Parmesan Crusted Veggie Sandwiches

Sarah Kramer

Serves 4

1/4 cup margarine
1/4 cup soy Parmesan cheese*
Salt (to taste)
Pepper (to taste)
8 thick slices firm bread
1-3/4 tablespoons soy mayonnaise (try Vegenaise)
1-1/2 tablespoons Dijon mustard
2 avocados, sliced
1 medium tomato, sliced thinly into 12 slices
1 small red onion, sliced
1-1/2 cups alfalfa sprouts

In a food processor or small bowl, blend together the margarine, Parmesan, salt and pepper. Spread a portion of the margarine mixture on one side of each slice of bread. Grill bread slices in batches on a non-stick frying pan on medium-high heat for about 3 minutes, until crisp and deep brown. When done, set toast aside to cool.

In a small bowl, blend the mayonnaise and mustard together. On a piece of toast, spread a layer of the mayo mixture, avocado, tomatoes, onions, and sprouts. Place another toast slice on top. Makes 4 sandwiches.

*You can buy faux Parmesan cheese pre-made in stores or try this recipe for faux parmesan:

1/4 cup nutritional yeast flakes
1/4 cup sesame seeds, toasted 
1/4 teaspoon salt

In a blender, food processor, or coffee grinder, grind the yeast, sesame seeds, and salt until completely milled. Store in a clean, dry container with a tight-fitting lid. Makes 1/2 cup.

Recipe courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.

For even more vegetarian recipes, check out VegRecipes.org.

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