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Open-Faced Roasted Veggie Sandwich with Pesto & Cashew Cream Cheese 🌿
2 tbsp evoo
1 small aubergine
1 red pepper, sliced (thick)
1 small zucchini, sliced
40g sun-dried tomatoes, sliced
2 handfuls arugula
salt and pepper
4 tbsp your favourite pesto
2 tsp hemp hearts
8 slices of your favourite bread
Toss veggies in evoo and a generous pinch of salt and pepper.
Roast veggies (in a single layer, giving each piece of aubergine a little space) at 450 degrees on a lined baking tray for 20 minutes. Flip and roast for another 10-15.
I did the aubergine on one half of my baking tray (to get them crispy) and the peppers and zucchini on the other half (it’s okay if things get a little crowded on the latter half).
Transfer roasted veggies, arugula and sun-dried tomatoes to a bowl. Toss with pesto and adjust seasoning to your personal preference.
cashew cream cheese:
210g cashews
60ml plain plant-based yogurt
3 tbsp fresh lemon juice
1 tsp dijon
1/2-3/4 tsp salt, depending on your taste
Add all ingredients to a high speed blender and blend until smooth—be sure to scrape down the sides.
This may take a minute or two, depending on your blender. If you need to, add water, 1 tbsp at a time. It will thin your cream cheese, so avoid it if you can or just add a little.
Will firm up a bit in the fridge.
Add a layer of cream cheese to your favourite toasted bread. Top with veggie and pesto mixture.
Sprinkle with hemp hearts and enjoy!
Makes 8 open-faced (single slice) sandwiches.
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