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Roasted Vegetable Sub w/ creamy french dressing
This is a delicious vegan sub sandwich I found online. I used a bun because I didn’t have a sub rolls but it still tasted great! This is by far my favorite sandwich. This picture is without the creamy French dressing and it still tasted great. I ran out of the dressing so I would suggest you make double, I definitely will next time.
- 10 Ounces Mushrooms, sliced
- 2 Cups Sweet peppers, sliced
- 2 Cups Brussels sprouts, chopped or shredded
- 1/2 a Sweet onion, sliced
- 2 Tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 2–4 Sub rolls, vegan
- 1/3 Cup Ketchup, organic
- 1/4 Cup Vegan mayo
- 1 Tablespoon Apple cider vinegar
- 2 Tablespoons Agave syrup
- 1/2 teaspoon Coconut aminos or soy sauce
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- Pinch of Salt
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Preheat the oven to 375 degrees.
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Now, put the sliced mushrooms, sliced sweet peppers, chopped brussels sprouts and sliced sweet onions on a sheet pan.
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Drizzle the olive oil over the veggies. Then sprinkle with the salt, garlic powder and pepper. Toss the veggies to coat them all with oil and the seasoning. Then spread them out evenly on the sheet pan.
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Bake the veggies at 375 degrees for 30-40 minutes. Flipping the veggies after about 15 minutes. Bake them until they are nice and juicy and getting brown.
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In the meantime, make the creamy french dressing. In a small mixing bowl, combine all of the dressing ingredients. Whisk to fully combine. Set aside.
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Once the roasted veggies are done, remove them from the oven. Put the sub rolls in the oven for 1-2 minutes to toast them.
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Then spread the sub rolls with creamy french dressing. Fill them with roasted veggies, then drizzle with more creamy french dressing. Serve immediately!
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