Saturday, August 24, 2013

Veggie Horseshoe with Vegan Cheese Sauce

If you aren't from central IL, then there is a good chance you haven't tried a horseshoeThe horseshoe sandwich originated in Springfield, Illinois. This open-faced sandwich begins with thick-sliced toasted bread, most often Texas toast and most often hamburger patties, but there are many kinds. Here is the vegan version of the horseshoe with sweet potato fries instead of the traditional fries




Ingredients for cheese sauce:

  • 1 cup almond milk
  • 6 tbs nutritional yeast
  • 1 tbs earth balance vegan butter
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt and pepper to taste
Directions
  1. Whisk all ingredients together in a small saucepan. Turn stovetop to low and simmer for 10 minutes.


Ingredients for horseshoe:
  • 5 sweet potatoes, cut into fries
  • 4 pieces of bread, toasted
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 small eggplant, cubed
  • 1 8oz package of mushrooms, sliced
  • Vegan cheese sauce
  • 2 green onions, sliced
Directions:
  1. Preheat oven to 400. Spray a large cookie sheet with non stick spray. Add salt and pepper to fries. Bake fries for 45-50 minutes, stirring once after 20 minutes.
  2. Sauté mushrooms, eggplant, and squash in 2 tbs coconut oil on medium/high heat until soft- 20-30 minutes.
  3. Prepare your horseshoe by placing 1 slice of bread on the bottom of a plate or shallow bowl. Top the bread generously with the sautéed veggies, fries, cheese sauce, and green onion (in that order).
I also made ketchup to go along. Best horseshoe I've ever had.

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