White Bean Melts
with Red Onion Bacon
- 1 red onion
- 1 tsp tamari
- 2 tsp garlic powder
- 13.4 oz cannellini beans
- 1 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 4 whole wheat English muffins
- 2 oz vegan cheddar cheese
- 4 tsp hot sauce
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
Preheat the oven to 425°F. Trim the red onion, cut into 1 inch thick rounds, and separate the rings. Place on a baking sheet and toss with 1 tsp vegetable oil, tamari, garlic powder, and a pinch of salt and pepper. Roast the red onion bacon until browned, 10 to 12 minutes.
Drain and rinse the cannellini beans, and add to a medium bowl. Add Vegenaise and a pinch of salt and pepper, and mash with a fork. Halve the whole wheat English muffins. Add mashed cannellini beans and cheddar cheese to the bottom half of each English muffin, place on a baking sheet, and toast until cheese is melted, 4 to 5 minutes.
Top the toasted white bean melts with red onion bacon and hot sauce. Add remaining English muffin tops to close the sandwiches.