The Cincinnati Vegan
Supreme
8 slices
whole wheat bread
1 bell
pepper
1/2 medium
white onion
1/2 cup
mushrooms
1/2 cup
zucchini
1/2
avacado
4 tablespoons vegan margarine
1/2 teaspoon
seasoned salt
1 teaspoon
onion powder
1/4 teaspoon
crushed garlic
Mash the
avacado and stir in the salt and spices. Set the avacado spread aside. Dice the
pepper and onion. Slice the mushrooms and zucchini. Melt the margarine on
medium heat and add the vegetables. Cook on medium heat, stirring occasionally,
until the vegetables are softened.
Toast the
bread and cover one side of each slice with the avacado spread. Add the
vegetable mix to the bread to make 4 sandwiches.
