Ingredients
Scale
- 2 cups fresh basil leaves
- 1/2 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil (divided)
- Juice of 1 lemon
- Salt and pepper to taste
- 8 oz (225g) mushrooms (such as cremini or portobello), sliced
- 1 avocado, sliced
- 1 tomato, sliced
- 1 small red onion, thinly sliced
- 4 slices of whole-grain bread
- Handful of fresh spinach leaves
Instructions
- Prepare the Vegan Pesto: Combine the basil, cashews, garlic, nutritional yeast, and lemon juice in a food processor. Pulse until finely chopped, then slowly pour in half a cup of olive oil while processing until smooth. Season with salt and pepper to taste and set aside.
- Sauté the Mushrooms: Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until tender and golden brown. Season with salt and pepper.
- Assemble the Sandwich: Toast the whole-grain bread until golden. Spread a layer of vegan pesto on one side of each slice. On two slices, layer sautéed mushrooms, avocado, tomato, red onion, and spinach. Top with remaining bread slices, pesto side down, cut in half, and serve immediately.
Notes
Use fresh basil for vibrant flavor. Swap walnuts for cashews for an alternative twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Sautéing
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg