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Thanksgiving Sandwiches

with Roasted Brussels & Classic Gravy

dinner

SERVINGS
2 2
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

MAIN INGREDIENTS

Allergens: wheat

INSTRUCTIONS

1
Roast the sprouts

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

2
Make the slaw

Thinly slice the apple. In a large bowl, combine the sliced apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper. Toss the apple slaw well. Peel and mince the shallot. Mince the garlic.

3
Toast the sage

Roughly chop the sage. Place a small saucepan over medium-high heat with 4 tsp vegetable oil. Once hot, add the chopped sage and a pinch of salt. Cook until fragrant, about 1 to 2 minutes. Transfer the sage (leaving the oil behind), to a cutting board and roughly chop. Add the chopped sage and Vegenaise to a small bowl and stir.

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 the bouillon and ½ cup water. Reduce heat to low and simmer until thickened, about 5 to 7 minutes. Taste the gravy and season with salt and pepper.

5
Build the sandwiches

Cut the ancient grain roll in half and pop in the oven to warm for 3 to 4 minutes. Slice the rolls. Spread the bottom halves with 2 tbsp sage mayo. Top with roasted Brussels sprouts and half of the apple slaw. Spread cranberry sauce on the top halves and close the sandwiches.

6
Serve

Serve the Thanksgiving sandwiches with gravy (for optimal flavor, we recommend dipping every bite), remaining apple slaw, and sage mayo on the side. Bon appétit!