BacOnion and Roasted Veg Sandwiches

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from Tiffany at eatathomecooks.com

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings:

Calories: 184kcal

Ingredients

2 red onions cut in ½" thick slices and separated into rings
2 medium-large zucchini cut in ¼" slices
2 red bell peppers cut in strips
16 oz. baby bella mushrooms sliced
¼ cup. tamari
2 tsp. garlic powder
1 tsp. smoked paprika
2 avocados sliced
16 slices whole grain bread

Meanwhile make the sandwich dressing:

15 oz. can chickpeas drained and rinsed
½ cup almond milk unsweetened and unflavored
2 Tbs. lemon juice
1 Tbs. nutritional yeast
2 tsp. Dijon mustard
2 drops hot sauce or more if you like

Instructions

Place the onion rings on a baking sheet in a single layer.
Place the zucchini, bell pepper and mushrooms on another baking sheet in a single layer.
Stir together the tamari, garlic powder and smoked paprika.
Drizzle over the onions and other vegetables.
Use your hands to fully coat the onions and vegetables with the tamari.
Roast at 400° for 15-20 minutes.
Blend together in a food processor or blender until smooth.
Assemble the sandwiches by toasting the bread.
Layer the roasted vegetables and onions on the bread.
Top with sliced avocado.
Spread the sandwich dressing on the top piece of bread.

Notes

The roasted onions drizzled with tamari and seasonings add a wonderful flavor to these sandwiches. You won’t think you’re eating bacon, but they add that kind of full-body flavor.

Note: Extra sandwich dressing can be stored for 4-7 days in the fridge. Use as a dip for vegetables or a dressing for your salad.

Nutrition