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Clean-out-the-fridge easy vegan sandwich recipe

Posted by Caroline DiNicola Fawley on
Clean-out-the-fridge easy vegan sandwich recipe

Running out of lunch ideas as your fridge empties out? Try this "everything but the kitchen sink" vegan sandwich idea. It's made up of 50% balsamic sautéed veggies and 50% raw veggies -- a great go-to formula for any cleaning out the fridge recipe and using up fresh produce before it goes bad.

(Not sure if you're storing your vegetables correctly? Here are our pro tips for how to the store 10 fruits and veggies with long shelf lives.)

Ingredients

Whatever is in your refrigerator!

Here are some suggestions for the ultimate clean out the fridge vegan sandwich: 

Vegetables to cook:
  • Zucchini 
  • Chopped broccoli
  • Onion
  • Garlic
  • Eggplant
  • Peppers
  • Brussel sprouts
  • Garlic

Raw vegetables:

  • Tomatoes
  • Zucchini
  • Carrots
  • Red onion
  • Spinach
  • Avocado
  • Sprouts

Whole grain bread

  • When choosing a bread, avoid refined white breads and look for whole grain options. We love Food for Life: Ezekiel Bread. Or skip the bread altogether and opt for oil-free tortillas, grilled portobello mushroom caps, or lettuce wraps. 

Oil-free sauce or dressing

Instructions: 

1. Select your "to cook" veggies then heat them in a skillet on medium heat, with in a little water. Let brown. (Stir every so often to keep from sticking to the pan.)

2. Once the vegetables are tender, add a little minced garlic or garlic powder, a few splashes of balsamic vinegar, and a little water to deglaze the pan. 

3. Cook off the balsamic vinegar. 

4. Top 100% whole grain bread with the raw veggies from the raw veggies list -- and your cooked veggies. 

5. Place the sandwich in a dry pan and cook until bread begins to brown. 

6. Toss a little more balsamic vinegar on one of the slices of bread, and brown the other side. 

7. Slice and enjoy. 

8. Optional: Add your favorite oil-free salad dressing, like MamaSezz vegan ranch dressing or one of these easy no oil dressing recipes.

 

By Caroline DiNicola Fawley

Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.

 

 

 

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