This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.
Ingredients:
1 firm ripe organic roma tomato
1 cup sliced mushrooms
6 slices Turtle Island Foods Smokey Bacon Tempeh
Two thick slices organic Ancient Grain (whole grain) bread
1 heaving tablespoon Asano Miso
1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)
Handful of Daiya cheddar shreds
1 tbsp minced garlic
A splash or two of almond milk
Salt and Pepper
Method:
Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.
Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.
Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.
Toast bread in toaster.
Brown tempeh in non-stick pan.
Slice tomato and place on toast. Salt and pepper the tomato slices to taste.
Place tempeh on tomato slices.
Smother entire sandwich with the creamy mushroom sauce.
Enjoy!
*Courtesy of Jenny Duffy
~The Vegan Project
I want! Looks deeelicious! 🙂