Open-Faced Chicago Style Pizza Sandwich
Vegan, (Soy Free and Gluten Free option)
Prep time: 40 minutes
Cook time: 15 minutes
1/2 cup raw cashews
1 cup hot water
2 tbsp Tapioca Starch (cornstarch or arrowroot powder may work, although I haven't tested it)
2 tbsp Nutritional Yeast
1.5 tsp vinegar (regular or apple cider)
1/2 tsp garlic powder
1/2 tsp salt
4 whole wheat sandwich buns, bread, roll, or baguette, sliced in half (choose gluten free if you prefer)
1 tbsp olive oil
Vegetables of your choice (bell pepper, onion, zucchini, mushroom...)
1.5 cups canned diced tomatoes
2 garlic cloves, minced
1 tsp oregano
2 vegan sausage links, Tofurkey or Field Roast brand are best (omit if soy free)
Place all ingredients for mozzarella cream in a blender and blend on high until combined and smooth. The mixture will be very runny, don't worry! Transfer to a small pot and heat on low, whisking frequentlyContinue to whisk until mixture has thickened. Remove from heat.
Heat oven to 350F
Dice all of your vegetables. Add to a frying pan and saute in olive oil for 3-4 minutes. Add sausage links and continue to saute until they brown slightly. Add diced tomatoes, garlic cloves, and oregano. Let simmer for 5 minutes.
While simmering, prepare your bread by slicing in half and placing on a cookie sheet. Bake in oven for 5 minutes until the tops become crispy. Remove from oven and cover generously with mozzarella cream. Top with vegetable mixture and then sprinkle with nutritional yeast. Place cookie sheet in oven and bake for 15 minutes.
Serve warm and enjoy!
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.