Chunky Gazpacho
Pesto Cheddar Cheese Sandwiches
Ingredients
- 3 large tomatoes, halved
- 1 sweet onion, halved
- 1 English cucumber, cut into chunks
- 1 bell pepper (any color), cut into chunks
- 3 Tbsp vegan red wine vinegar
- 2 cups low-sodium tomato juice
- ¼ cup chopped fresh parsley
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Pulse tomatoes, onion, cucumber, and bell pepper in batches in a food processor until barely chunky; transfer to a bowl.
- Stir in vinegar, tomato juice, parsley, salt, and pepper. Chill until ready to serve.
Side Dish Ingredients
- 6 Tbsp vegan pesto
- 12 slices vegan sandwich bread
- 6 slices vegan Cheddar cheese
- 2 Tbsp olive oil
Side Dish Instructions
- Spread 1 Tbsp pesto on 1 side of 6 bread slices. Top with cheese and remaining bread slices. Brush outsides of sandwiches with oil.
- Cook sandwiches, in 2 batches, in a cast-iron or large skillet over medium heat 3 minutes per side or until browned and cheese is melted.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
