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

Thanksgiving Sandwiches

with Roasted Brussels & Classic Gravy

Tags: Soy-Free, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
700
FAT
32g
CARBOHYDRATES
90g
PROTEIN
17g

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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 garlic clove
  7. ¼ oz fresh sage
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  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 (2 tbsp + 4 tsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: wheat
Tools: Baking sheet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
700
FAT
32g
CARBOHYDRATES
90g
PROTEIN
17g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the sprouts

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

2
Make the slaw

Thinly slice the apple(s). Add sliced apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper to a large bowl. Toss the apple slaw to combine. Peel and mince the shallot(s). Mince the garlic.

3
Toast the sage

Heat 1 tbsp (2 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, Vegenaise, and a pinch of salt to a small bowl, and stir the sage mayo. 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 minced shallot and minced garlic and cook until softened, 2 to 3 minutes. Add flour and cook, stirring frequently, for 1 minute. Add ½ cup (1 cup) water and the bouillon cube(s), 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.

5
Build the sandwiches

Halve the ciabatta rolls lengthwise and toast directly on the oven rack, 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 place atop the apple slaw to 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. Dig in!

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