Thanksgiving Sandwiches with Roasted Brussels & Classic Gravy

Thanksgiving Sandwiches

with Roasted Brussels & Classic Gravy

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
630
FAT
30g
CARBOHYDRATES
80g
PROTEIN
15g

MAIN INGREDIENTS

  1. 8 oz Brussels sprouts
  2. 1 green apple
  3. 4 oz broccoli slaw
  4. 1 tbsp white balsamic vinegar
  5. 1 shallot
  6. 1 clove garlic
  7. Fresh sage
  8. ¼ cup Follow Your Heart Vegenaise
  9. 1 tbsp flour
  10. 1 not chick’n bouillon cube
  11. 1 ancient grain roll
  12. ¼ cup cranberry sauce
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Roast the sprouts
Preheat oven to 425°F. Trim and slice the Brussels sprouts into thin rounds. Transfer to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the sprouts until they begin to brown and crisp, about 12 to 15 minutes.
2
Make the slaw
Thinly slice the apple. To a large bowl, add the apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper. Toss the apple slaw well to combine. Peel and mince the shallot. Mince the garlic.
3
Toast the sage
Roughly chop the sage leaves. Place a small saucepan over medium-high heat with 4 tsp vegetable oil. Once hot, add the sage and a pinch of salt. Cook until fragrant, about 1 to 2 minutes. Transfer the fried sage (leaving most of the oil behind), to a small bowl and add the Vegenaise. Mix the sage mayo well.
4
Prepare the gravy
Return the saucepan with the sage oil to medium-high heat and add the minced shallot and garlic. Cook until softened, about 2 to 3 minutes. Add the flour, and cook, stirring frequently, for 1 minute. Whisk in 1/2 cup water and the not chick’n bouillon. Reduce heat to low and simmer until thickened, about 5 to 7 minutes. Taste gravy and season with salt and pepper.
5
Build the sandwiches
Cut the ancient grain roll in half to create two portions and pop in the oven to warm for 3 to 4 minutes. Slice the rolls. Top the bottom of the roll with 2 tbsp sage mayo. Layer on the roasted brussels sprouts and half of the apple slaw. Spread some cranberry sauce over the top pieces of bread and close the sandwich.
6
Serve
Serve the Thanksgiving sandwiches with the gravy (for optimal flavor, we recommend dipping every bite) with remaining apple slaw, sage mayo, and cranberry sauce on the side.