Open-Faced Tomato Sandwiches
Quick Baked Sweet Potatoes
Ingredients
- 6 (1.5-oz) slices vegan boule bread (or use sourdough bread)
- 1 Tbsp olive oil
- ½ (8-oz) carton vegan cream cheese, softened
- 2 Tbsp nutritional yeast
- ¼ cup vegan olive tapenade
- ½ cup thinly sliced red onion
- 1 lb heirloom tomatoes, sliced (see Note)
- 1 cup watercress
Instructions
- Preheat oven to 475°F. Place bread on a large rimmed baking sheet; drizzle with oil. Bake 2 to 3 minutes per side or until toasted.
- Combine cream cheese and nutritional yeast. Spread cream cheese mixture on one side of each bread slice; top with olive tapenade, onion, and tomatoes. Sprinkle with desired amount of salt and pepper. Top with watercress.
Side Dish Ingredients
- 6 (8-oz) sweet potatoes
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp vegan butter
- 1 cup chopped pecans (toasted, if desired)
Side Dish Instructions
- Pierce potatoes several times with a fork. Wrap individually in paper towels, and microwave on HIGH 15 minutes or until tender.
- Cut each potato in half lengthwise; sprinkle with salt and pepper. Top with butter and nuts.
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
