if you’re only gonna eat once a day, you may as well do it right!! used some of the walla walla sweet onions I harvested from my garden for this bad boy and slathered it in TWO spicy and flavorful sauces. lets get saucyyyyyy 🌶
Caramelized Onion, Mushroom, and Roasted Red Pepper Fieldroast Sando:
1 roll of choice (I used The Essential Baking Company’s ciabatta)
3 tbsp vegan butter (for toasting roll)
1 Fieldroast hazelnut crusted cutlet
4 tbsp olive oil
2 small sweet onions
1 cup sliced crimini mushrooms
1/2 cup spring greens
3 tbsp of Trader Joes Zhoug sauce (this stuff is so herby and spicyyyy )
3 tbsp of roasted red pepper sauce (check out @minimalistbaker recipe for this! I made mine with extra chili flakes for some if you don’t have the skillset yet, most healthfood stores have ready-made sauce in jars and you can skip this step)
•let’s make this!!•
first, make a red pepper sauce. this involved a blender and extra prep and sauteeing so unless you like spending extra time making every little thing like ai do, then just buy some sauce at the store. if you are using store-bought sauce then youre good, move on.
for the onions and shrooms: slice onions and mushrooms and add onions and olive oil to a pan over medium-low heat. cook slow and low until golden brown (add more oil or vegan butter if they start to get crispy). add mushrooms and cook until tender and light brown. set aside.
preheat oven (or toaster oven if u lazy like me) to 400 degrees F and bake cutlets until they are warm all the way through and get that nice outside crunch. if not pre-sliced, slice roll in half and slather that butter on the cut sides. then, on the stovetop over medium heat, place roll butter-side down on a pan. seriously any pan works here bc butter and bc we’re just trying to get a good toast goin here. once toasty, take off heat.
put a bun on a plate. good. now layer your red pepper sauce, cutlet, Zhoug sauce, and caramelized veg. top with spring greens. finish with other bun, please.
BAM. YOU JUST MADE A FANCY VEGAN SANDWICH!
let me know what you guys think of this recipe and if you have any suggestions or questions below 🏾 - 6 hours ago