VEGAN HOLLANDAZE’D ASPARAGUS ROUNDS

Makes 4 sandwiches

VEGAN HOLLANDAZE’D ASPARAGUS ROUNDS 1

Ingredients

FOR HOLLANDAZE SAUCE

½ cup cashews, soaked in water for 1 hour, then rinsed and drained

1⁄3 cup plus 1 tablespoon non dairy milk

¼ cup sauerkraut, drained but not squeezed dry

2 tablespoons fresh lemon juice

1 tablespoon plus 1 teaspoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 teaspoon nutritional yeast

¼ teaspoon fine sea salt, to taste

¼ teaspoon sriracha, to taste

Pinch of white pepper

FOR ASPARAGUS

12 ounces asparagus, cut into 4-inch pieces

1 tablespoon olive oil

Salt and pepper, to taste

FOR SANDWICHES

1 large tomato, cut into four ½-inch slices

2 English muffins, split and toasted

Minced fresh chives, for serving

Directions

To make the sauce: Combine all the ingredients in a blender and blend until smooth. Taste and adjust the seasonings. Just before serving, heat over medium heat in a small saucepan, stirring often. Add an extra tablespoon of milk if needed for a pourable consistency.

To make the asparagus: Preheat the oven to 400°F. In a 9 x 13-inch pan, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10 minutes, or until tender. To assemble the Sandwiches: Place the tomato slices on the muffin halves. Divide the asparagus evenly on top of the tomato slices. Pour a generous ¼ cup sauce over each half, sprinkle with the chives, serve.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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