Makes 2 sandwiches
1/4 head green cabbage, cut into thin wedges
1 tablespoon olive oil
salt and pepper
4 thick slices multigrain bread
1 -2 tablespoons Earth Balance Spread
2 whole roasted red peppers from a jar
1 ripe avocado, peeled, sliced
handful of salad greens or sprouts
a few thin slices of red onion
Homemade vegan mayo
- Heat oven to 450°F. Cut the cabbage into wedges, cutting through the core to keep the slices together. Brush the slices with olive oil and sprinkle liberally with salt and pepper. Roast until soft and starting to brown, about 15 minutes. Remove from oven and set aside.
- Spread one side of each of the bread slices with Earth Balance and fry on a hot griddle or skillet until browned.
- Smear mayo generously on unbrowned sides of bread slices. Layer the cooked cabbage wedges, roasted red peppers, sliced avocado, onion, and greens on the bread. Cover with the other slice of bread and eat right away!