Makes 4 sandwiches & 2 cups sauce
1 cup unsweetened plain soymilk
½ cup vegan lager beer
¼ cup nondairy butter
½ teaspoon paprika
½ teaspoon ﬁne sea salt, to taste
2 cloves garlic
1 teaspoon onion powder
2 teaspoons Dijon mustard
1 tablespoon tahini
1 tablespoon maca powder (optional)
3 tablespoons nutritional yeast
1 teaspoon vegan Worcestershire sauce
¼ cup quick-cooking oats
2 teaspoons cornstarch
4 slightly stale crusty bread rolls about 4 inches wide, cut in half, or 8 thick slices any slightly stale crusty bread
To make the sauce: Combine all the ingredients in a blender. Blend until smooth. Place in a microwave-safe bowl and heat for 4 minutes, until thickened. Alternatively, cook in a saucepan over medium-high heat until thickened, about 4 minutes, whisking constantly. Remove from the heat.
To assemble the Sandwiches: Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread no more than ¼ cup sauce on top of each roll half. Bake for 20 minutes, or until the sauce is set and golden brown on top. Let cool for about 10 minutes before eating so as not to burn your palate or hands because the sauce and bread will be hot, hot, hot.
Any leftover sauce will keep, in an airtight container in the fridge, for up to 4 days.