Roasted Butternut Squash, Balsamic Caramelized Onion, Sriracha Mayo Sandwich
* Allergy Information: Dairy, Egg, corn free. Can be made Soy-free with Cashew Mayo, Nut-Free with Vegenaise, Gluten-Free with Gluten-Free buns.
Prep the buns/rolls. Toast lightly if needed. I used my Spelt Rye Sorghum Kamut Barley Multigrain rolls.
Top the bottom of the roll with lettuce or baby greens, tomato slices (optional).
Heat up a pan with a teaspoon of extra virgin olive oil and Toss the Roasted butternut cubes in salt, pepper and herbs of choice(I used parsley) for a minute to heat it all up. you can also serve it cold tossed in salt and herbs. Use cubed or slices.
(If you dont have roasted squash, slice the raw squash and place in a large greased pan on medium heat. Flip the slices after 6-8 minutes, sprinkle salt, pepper, herbs, and cook till tender.)
Top with Balsamic or plain Caramelized onions.
Drench the whole tower in as much or as little of the Sriracha/hot sauce vegenaise/mayo.
Top with other half of the roll.
Eat, spill on the sides, eat.
Add 1 Tablespoon(or more to taste) of Sriracha or hot sauce in 4-5 Tablespoons of Vegenaise or home made mayo like this one or Sriracha/hot sauce mixed in cashew cream. Mix and use.
Add enough evoo(extra virgin olive oil) or other oil of choice to coat a pan, heat on medium and cook sliced onion for 10 minutes. Sprinkle a pinch of salt and 1/4 teaspoon sugar(for a 1/2 cup of sliced onion) and a few drops on water. Mix and keep cooking on low-medium, partially covered, stirring every 6-8 minutes, until golden brown. If the onions start to stick or burn add some water. For balsamic onions, Add Balsamic vinegar(1/2 teaspoon or more to taste, for 1/2 cup onion) and cook for another 2-3 minutes.
Recipe Source: Vegan Richa