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

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.