Daily Vegan Lunch for 21 April, 2013: Nooch No-Parm Toast with Mushrooms and Zucchini

nutritional yeast toast

nutritional yeast toast with mushrooms and zucchi

If you miss eating cheese or are trying to stop your cravings for it, this is a great recipe.

To make 4 pieces of toast for 4 open-faced sandwiches

INGREDIENTS:

3/4 cup vegan mayonnaise like Nayonnaise or Follow Your Heart
1/3 cup nutritional yeast
1/4 cup chopped onions (optional)
4 slices bread

4 slices tomato
2 portabella mushrooms, sliced
1 zucchini, chopped or sliced

DIRECTIONS:

Mix vegan mayo, nutritional yeast, and onions (if using) in a small bowl. Heat the oven broiler and toast bread in a broiler-proof pan on both sides. Alternately, pre-toast bread in a toaster. Spread toast with nutritional yeast mixture on one side and broil until browned and bubbly, about 1-2 minutes. Broil mushrooms and zucchini at the same time by putting them to either side of the pan while you toast the bread. Put a slice of tomato on the browned nutritional yeast toast and broil for another two minutes.

Serve with the vegetables spooned over the toast. I also made this sandwich with just the nooch mixture and tomato. I’m sure it would be nice with a sprinkle of oregano & basil or herbes de provence type seasoning or with eggplant, peppers, or other vegetables.

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