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Thanksgiving Sandwiches with Roasted Brussels & Classic Gravy
2 or 4 Serving Dinner

Thanksgiving Sandwiches

with Roasted Brussels & Classic Gravy

Tags: High-Protein Soy-Free Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
700
FAT
32g
CARBOHYDRATES
90g
PROTEIN
17g


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INGREDIENTS

  1. 8 oz Brussels sprouts, trimmed and sliced
  2. 1 green apple, thinly sliced
  3. 4 oz broccoli slaw
  4. 1 tbsp white balsamic vinegar
  5. ¼ oz fresh sage
  6. ¼ cup vegan mayo
  7. 1 shallot, peeled and minced
  8. 1 garlic clove, peeled and minced
  9. 1 tbsp all-purpose flour
  10. 1 Not-Chick'n™ Bouillon Cube
  11. 2 ciabatta rolls
  12. ¼ cup cranberry sauce
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Small saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
700
FAT
32g
CARBOHYDRATES
90g
PROTEIN
17g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the sprouts

Preheat the oven to 425°F. Add Brussels sprouts, 2 tsp vegetable oil, and a pinch of salt and pepper to baking sheet and toss. Roast until Brussels sprouts begin to brown and crisp, 12 to 15 minutes. (4-serving meal: use 4 tsp vegetable oil)

2
Make the slaw

Add apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper to a large bowl and toss to combine.

3
Toast the sage

Heat 1 tbsp vegetable oil in a small saucepan over medium-high heat. Add sage leaves and cook until fragrant, 1 to 2 minutes. Remove toasted sage with a slotted spoon, transfer to a cutting board, and roughly chop. Add chopped sage, mayo, and a pinch of salt to a small bowl and stir. (4-serving meal: use 2 tbsp vegetable oil) TIP: Leave the sage oil in the saucepan, as it will be used to make the gravy.

4
Prepare the gravy

Return the saucepan with sage oil to medium-high heat. Add shallot and garlic and cook until softened, 2 to 3 minutes. Add flour and cook, stirring frequently, for 1 minute. Add ½ cup water and bouillon cube and whisk until bouillon cube dissolves. Reduce heat to low and simmer until gravy thickens, 5 to 7 minutes. Taste and add salt and pepper as necessary. (4-serving meal: use 1 cup water)

5
Build the sandwiches

Halve the ciabatta rolls lengthwise and toast directly on oven rack for 3 to 4 minutes. Spread sage mayo on the bottom half of each toasted roll. Add roasted Brussels sprouts and just half the apple slaw. Spread cranberry sauce on the other half of each toasted roll and close the sandwiches. Cut Thanksgiving sandwiches in half crosswise. TIP: Add as much cranberry sauce as you’d like, and serve the rest on the side.

6
Serve

Serve the Thanksgiving sandwiches with classic gravy for dipping. Add remaining apple slaw, any remaining cranberry sauce, and sage mayo on the side. Eat up!

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