loaded vegan sandwich 🥪

Ingredients

• 2 slices Sourdough Bread (fresh, sliced)
• 0.5 Avocado (ripe Hass, flesh only)
• 2 tablespoons Vegan Cream Cheese (softened, spreadable)
• 3 leaves Lettuce (washed and dried)
• 2 tablespoons Pickled Red Onions (store‑bought or homemade)
• 4 slices Cucumber (thinly sliced)
• 2 slices Tomato (ripe, thinly sliced)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 pinch Salt
• 1 pinch Black Pepper
• 0.25 cup Alfalfa Sprouts (fresh, rinsed)

Instructions

1. Toast the Bread

   Place the two slices of sourdough bread in a toaster and toast until golden brown, about 2 minutes.

   Time: PT2M

2. Mash the Avocado

   Cut a ripe avocado in half, remove the pit, scoop the flesh into a small bowl, add a pinch of salt and the lemon juice, then mash with a fork until smooth.

   Time: PT2M

3. Spread the Bases

   Spread the mashed avocado evenly over one slice of toasted bread. On the other slice, spread 2 tablespoons of vegan cream cheese (or hummus) in an even layer.

   Time: PT1M

4. Add the Veggies

   Layer lettuce leaves, pickled red onions, cucumber slices, tomato slices, and a generous handful of alfalfa sprouts on top of the avocado side. Sprinkle with a pinch of salt and pepper.

   Time: PT2M

5. Assemble and Serve

   Place the cream‑cheese‑topped slice on top of the loaded slice, press gently, cut the sandwich in half if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

435

Protein

10g

Carbohydrates

50g

Fat

20g

Fiber

8g