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Open-faced Toasted Asparagus Sandwiches

This makes a very special brunch menu or is tasty at any other time of the day as well.

Yield: 4 sandwiches

Ingredients:

  • 12 asparagus spears, cleaned and trimmed
  • 2 large tomatoes, sliced
  • 4 slices bread, toasted

for the vegan cheddar sauce:

  • 2 medium carrots, washed peeled and grated
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 2 teaspoons onion powder
  • 3 teaspoons mustard
  • 1 tablespoon light miso
  • Dash cayenne (optional)
  • 1 pinch nutmeg
  • pinch sugar

Directions:

  1. Wash and trim the asparagus.
  2. Cook the asparagus al dente.
  3. To make the vegan cheese sauce, see below.
  4. Slice the tomatoes.
  5. Toast the bread in a toaster.
  6. Lay the slices of toast on a cookie sheet prepared with baking parchment.
  7. Optionally you can spread a vegan spread on the toast although we did not find this necessary.
  8. Place 3 or for slices of tomato on each toast.
  9. Lay 3 asparagus spears diagonally on top of the tomatoes.
  10. Sprinkle or spread the cheese on top.
  11. Place in the oven and broil for a few minutes until the cheese begins to melt.
  12. Serve hot from the oven.

For the vegan cheese sauce:

  1. Wash, peel and grate the carrots and place in a small saucepan with water.
  2. Cook until they are soft and most of the water has evaporated.
  3. Puree the carrots.
  4. Add the rest of the ingredients mix well and return the stove to cook until thick and creamy.
  5. Season to taste with additional salt, cayenne or mustard.

Notes:

We found an amazing vegan cheddar sauce at Recipezaar and slightly adapted it. It is a really tasty vegan cheese sauce.

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