3 Vegan Holiday Sides: Scalloped Potatoes, Kale & Roasted Beet Salad and Red Wine Vinegar Green Beans

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Hi Savvys,

Welcome to the 2nd post in my Vegan Holiday Series!  Today’s post will be sharing with you 3 easy sides that are traditionally found at holiday functions, only they’re made vegan.  Components of this recipe (roasted beets) as well as the entire recipe itself (scalloped potatoes) can be made ahead and frozen.

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Hope you guys enjoy these recipes! Now set forth and be Savvy!

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Ingredients for Scalloped Potatoes

  • 3 cloves of garlic, minced
  • 1/4 cup vegan butter
  • 1/4 flour
  • 3 cups soy milk
  • 1/2 cup vegetable broth
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 10 small white potatoes (how ever many fit within your dish)
  • 1 large pie dish or baking dish (the size you would usually use to make lasagna with)

Directions Scalloped Potatoes

  1. Pre-heat oven to 400 degrees
  2. To prepare the sauce, sautee the butter and garlic over medium heat until fragrant, about 2 minutes
  3. Add the flour and whisk into the butter mixture until a paste forms, cooking for about 1 minute
  4. Slowly add the soy milk and vegetable broth into the flour mixture so that it thickens, about 5 – 7 minutes
  5. Ad the remaining spices and stir into the sauce, set the sauce aside to cool
  6. To prep the potatoes, peel all of the potatoes.
  7. Using a mandolin (or using a knife), slice 1/8 inch thick slices.
  8. Now the sauce should be fairly cool to handle.  You will place each slice of potato into the pot with the sauce to ensure all of the slices are evenly coated with sauce
  9. Oil the bottom of a pie dish
  10. Transfer each coated slice of potato into the pie dish, arranging so that they overlap.  Add extra sauce between each layer of potato so that the potatoes cook evenly and do not dry out
  11. Bake for 60 minutes, covered (I just put a cookie sheet on top), and uncovered for 20 minutes
  12. This can be frozen and baked for a later use.

TheSavvyPantry-3VeganHolidaySides-KaleRoastedBeetSalad

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Ingredients for the Salad

  • 2 beets
  • 1 tsp oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 6 cups of kale, chopped
  • 1 apple, sliced
  • 1/4 cup pumpkin seeds

Ingredients for the Dressing

  • 1 tbsp Dijon mustard
  • 1/2 cup oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1/4 tsp black pepper
  • 1/8 tsp salt

Directions for Kale & Roasted Beet Salad

  1. Preheat your oven to 400 degrees
  2. Peel the beets and slice into bite sized pieces. Toss in oil, salt and pepper
  3. Roast for 35 minutes, flipping halfway through
  4. As the beets are roasting, prepare all of your ingredients for the dressing.
  5. In a jar, mix the Dijon mustard and oil and until it becomes emulsified (it will look like a thick sauce)
  6. Add in the rest of the ingredients and mix until well combined. Set aside in the fridge.
  7. To assemble the salad, place the kale at the bottom of a large serving bowl. Massage about 1 tsp of oil into the kale so that it becomes slightly wilted
  8. Top with 1 sliced apple (of your choice, I like honeycrisp) pumpkin seeds and the roasted beets
  9. Drizzle with the salad dressing (start with half to taste) and toss.
  10. Add more salad dressing if desired

TheSavvyPantry-3VeganHolidaySides-RedWineVinegarGreenBeans

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Ingredients Red Wine Vinegar Green Beans

  • 1/4 cup chopped hazelnuts
  • 2 cloves of garlic, minced
  • 1 tbsp oil
  • 1 lb green beans, trimmed and washed
  • 1 tsp herb de Provence
  • 1/2 tsp salt
  • 1 tbsp water
  • 2 tbsp red wine vinegar
  • 2 tbsp chopped parsley
  • Optional: balsamic glaze (recipe found in a previous post here)

Directions Red Wine Vinegar Green Beans

  1. Roast the chopped hazelnuts over medium heat for 5 minutes, constantly stirring to prevent burning
  2. You’ll know the nuts are well roasted when they start to be come fragrant. Set aside in a bowl
  3. Sautee the garlic in the oil over medium heat for about 1 minute
  4. Add the green beans and toss in the garlic and oil mixture, about 1 minute
  5. Add the spices and a splash of water to keep the beans from drying out, cooking for about 5 minutes
  6. Turn the heat up to medium high and splash in the vinegar and cook until evaporated, about 2 minutes
  7. Take off the head and toss in the chopped parsley and half of the roasted hazelnuts
  8. Serve on a wide plate, drizzling the top with balsamic glaze and the rest of the hazelnuts right before serving

3 Recipes using Eggcitables Egg Alternative | Sushi, Okonomiyaki (Cabbage Pancakes) and Green Onion Pancakes

 

3 Recipes Using Eggcitables Egg Alternative-Logo

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Hi Savvys!

I am always on the lookout for new vegan friendly products to try.  I am a curious person by nature, so when I saw that Eggcitables  had an egg alternative product made with chickpeas, I knew I had to reach out to them so I could try the product myself!

I’ve put together 3 recipes using the Eggcitables egg alternative product and am so excited to be sharing them with you.  These recipes use pantry ingredients and are so delicious.

Comment below to let me know which is your favourite recipe!

Now set forth and be savvy!

Egg Sushi

~makes 1 roll

Ingredients

Rice

  • 1/4 cup sushi rice
  • 1/2 cup water
  • 1 tsp sugar
  • 2 tsp vinegar
  • 1 sushi sheet

Vegan Fried Eggcitables  Egg

  • 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp water
  • 1 tsp oil

Directions

  1. Add the rice and water to a rice cooker and let cook until it’s done. Cook the rice a few hours before you need it so it can cool down to room temperature but still be warm for when you assemble.
  2. For the Vegan Fried Eggcitables egg, mix 2 tbsp of the mixture and add 2 tbsps of water.
  3. Add the soy, sugar and extra water to this mixture.
  4. Thoroughly mix until well combined and ensure there are no lumps.
  5. Heat a non-stick skillet on medium high and add 1 tsp of oil.
  6. Evenly coat the pan with the oil and add the egg mixture.
  7. Cook the fried egg like a pancake and roll it when the bubbles stop forming, about 3 minutes.
  8. Turn the heat down to medium and let it cook thoroughly for about another minute. The inside should be fluffy but cooked.
  9. To make the sushi rice, mix in sugar and vinegar into the warm cooked rice. Mix until combined.  Savvy tip, you can use this as the base for easy rice bowls.
  10. To assemble the sushi, lay down a sheet of nori, and evenly lay out the rice on top of the nori sheet, leaving about an inch of nori at the top – this will be where you seal it.
  11. Lay the piece of egg at the bottom of the roll, and roll it into a sushi roll. Seal it by brushing some water onto the exposed nori and roll over it to make a seal.
  12. Cut into 6 equal pieces . It’s easiest to cut with a bread knife.  Dip the blade in water to prevent the rice from sticking to the blade.
  13. This can be eaten immediately and can be kept in the fridge for up to 2 days.

Okonomiyaki

~makes 6 pancakes

Ingredients

BBQ Sauce

  • ¼ cup ketchup
  • 3 tbsp vegan worsteshire sauce
  • 2 tbsp mushroom saue
  • 1 tbsp sugar

Cabbage Pancakes

  • 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
  • 3/4 cup flour
  • 1/2 cup water
  • 2 cups shredded cabbage
  • 2 green onions sliced
  • 1 tsp oil

Directions

  1. For the BBQ sauce, mix the sugar, vegan oyster sauce (also known as mushroom sauce), vegan worcestershire sauce and ketchup. Set aside.
  2. For the cabbage pancake batter, mix the 1 eggsitables egg alternative, flour and water until it forms a smooth batter.
  3. Add your sliced cabbage and green onion and mix until all of the veggies are evenly coated.
  4. Heat 1 tsp of oil on a non-stick skillet over medium heat.
  5. Add about 1 cup of the cabbage mixture and cook for about a minute before flipping.
  6. Cook for a minute on the other side (adjust cooking time based on heat and color of the pancake)
  7. Serve with the BBQ sauce drizzled on top.

Green Onion Pancakes

~makes 4 pancakes

Ingredients

All-purpose soy dipping sauce

  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tsp dried garlic
  • 1 tsp dried chives
  • ½ tsp dried red onion
  • ½ tsp driedginger

Scallion Pancakes

  • 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cup water
  • 1 cup finely chopped scallion, about 10 stalks
  • ½ tsp salt
  • 1/8 teaspoon Chinese five spice powder , optional
  • 1 tsp oil

Directions

  1. For the sauce, mix all of the sauce ingredients in a jar. You can use fresh herbs in place of the drived but I always have dried on hand so I like to use that up when I can.
  2. For the scallion pancakes, in a large mixing bowl, mix together the flour, salt, five spice powder, and the green onion.
  3. Add the egg alternative and water and mix to combine.
  4. Ensure all of the green onion is coated in batter.
  5. Heat 1 tsp of oil on a non-stick skillet over medium to high heat.
  6. Add enough batter so that it forms a large pancake, about 1 cup of batter (but make sure it’s not too thick, it should be thicker than a tortilla but thinner than a pancake)
  7. Cook the pancake for 1 minute on each side.
  8. Cut into quarters to serve.

Cauliflower Wings and Fiesta Bean Dip | Frank’s Red Hot VoxBox

Califlower Wings and Fiesta Bean Dip

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Hi Savvys!

I received Influenster’s VoxBox for Frank’s Red Hot Seasoning and Fiesta Bean Dip complimentary for review purposes.  I know right away that I wanted to make recipes that would serve a crowd.  I am so excited to finally be posting my buffalo cauliflower wings, with a twist using the Frank’s Red Hot Seasoning.  The Fiesta Bean Dip goes perfectly alongside this and can be easily made into tacos!  Of course, drizzle over top with my ranch dressing and you can surely please a crowd!

Let me know how you like these recipes.

Now set forth and be Savvy!

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Ingredients

  • 1 package medium-firm tofu, drained (454 g)
  • 1 can red kidney beans (about 2 cups)
  • ½ tsp salt
  • Juice of 1 lime
  • 1 tbsp nutritional yeast
  • 1 package Frank’s Red Hot Fiesta Bean Dip

Directions

  1. Drain the extra firm tofu and crumble into a food processor
  2. Add the kidney beans , salt, lime juice nutritional yeast and Fran’s Red Hot Fiesta Dip seasoning to the food processor with the tofu
  3. Blend in the food processor until smooth.
  4. Transfer the mixture to a baking dish and bake at 350 degrees for 20 minutes.
  5. Let cool before serving tortilla chips and veggies

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Ingredients

~makes 4 portions

  • 1 head of cauliflower, cut into bit sized pieces
  • ½ cup flour
  • ¼ cup potato starch
  • 1 tsp parsley
  • 1 tsp granulated garlic
  • 1 tsp Frank’s Red Hot Seasoning
  • ¾ cup of water
  • 1 tbsp oil

Directions

  1. In a large bowl, mix flour, potato starch and spices together
  2. Add in the water and oil and mix until well combined
  3. Throw in your cauliflower pieces into the batter and mix until well coated
  4. Lay out a piece of parchment paper on a baking sheet and lay out the coated cauliflower
  5. We will be baking the wings this twice.
  6. For the first bake, bake at 400 degrees for 20 minutes, flipping halfway through
  7. For the second bake, remove the cauliflower from the tray and dump back into the remaining batter
  8. Stir to coat and bake again at 400 degrees for 15 minutes

VeganRanchDressing-Logo

~makes about 1 cup of dressing

Ingredients

  • 1/3 cup raw hemp heart seeds (you can also use pumpkin seeds as a substitute)
  • 2/3 cup boiled water (still hot!)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried ground mustard
  • ¼ teaspoon salt
  • 1 teaspoons onion powder
  • 2 tablespoon apple cider vinegar
  • 2 tbsp water
  • 2 tbsp non-dairy milk
  • 2 tbsp grape seed/avocado oil
  • 2 tsp dried parsley
  • 2 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1 tsp nutritional yeast
  • ¼ tsp celery seed
  • ¼ tsp black pepper
  • ¼ cup mayo

Directions

  1. To make the dressing, mix all of the ingredients in a blender on high for 30 seconds
  2. Serve alongside the cauliflower wings
  3. Can be stored for up to a week

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Bertolli Influenster VoxBox Review

Bertolli Influenster VoxBox Review

Hi Savvys!

I was so excited to have received the Bertolli Influenster VoxBox because 1. I love free stuff and 2. I love it even more when it’s food.  I knew exactly what I wanted to do with the sauce as soon as I got it in my hands.

I had made the Avant Garde Vegan meatball recipe and had it all frozen, waiting to be used for a special occasion.  This was that special occasion.

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Like with all premade foods, I always like to add my own flare by adding extra ingredients to it.  For this sauce, I had started with some sautéed cherry tomatoes, king oyster mushroom and of course spinach (for all of the extra leafy green goodness).

The sauce:  I was so amazed by the flavour of this jarred sauce.  I had chosen the Olive Oil and Garlic sauce and wow did it have a lot of flavour.  I am usually skeptical when it comes to pre-made garlic sauces because I usually find the garlic flavour underwhelming.  The garlic here was subtle, but you definitely knew it was there. The olive oil also added lots of depth and umami to the sauce.

The meatballs: It was easier to make than I had expected, though you do need a good couple of hours free before you embark on this task.  It is well worth it though because it can easily serve 8 people so you will have plenty in the freezer for future use.  The meat balls are very meaty in texture, almost like pork meat balls, and the flavour is just like any Italian meat ball you would typically imagine.

Overall I would highly recommend both the sauce and the Avant Garde recipe.  They go perfectly well together and feels like an authentic Italian meal (at least to me anyway).  I’m so happy I have left overs during the week because it is true comfort food without being too heavy!

Comment below on if you tried the Avant Garde recipe as well as the sauce and let me know your thoughts!

Now set forth and be Savvy!

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Ingredients:

This recipe serves about 4 portions

  • 1 tbsp oil
  • 1 pint cherry tomatoes, sliced
  • 1 package king oyster mushrooms, sliced (about 6 large mushrooms)
  • 1 handful of baby spinach
  • 1 jar of Bertolli Olive Oil and Garlic pasta sauce
  • About ¼ of the Avant Garde Vegan Meatball recipes

Directions:

  1. Heat the oil in a pot over medium to high heat.
  2. Add the cherry tomatoes and let them fry for about a minute.
  3. Add the sliced king oyster mushrooms, stir it with the mushrooms so that they touch the pan (instead of just sitting on top of the mushrooms), and let fry for about a minute.
  4. Reduce the heat to medium and add the tomato sauce, spinach and meatballs.
  5. Cover and let simmer for about 8 minutes on medium low.
  6. Serve over your favourite pasta!

*I received the Bertolli VoxBox from Influenster complimentary for review. All thoughts and comments expressed my own.

Spicy Gochujang Cabbage Soup

Spicy Gochujang Cabbage Soup

HI Savvys!

Even though spring is right around the corner, I love a big bowl of soup any time of year.  This spicy cabbage soup is super easy, favourful and filling!  Feel free to change up the ingredients based on what you have on hand.  Adding kimchi and rice cakes would also be delicious!

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It is important to include the gochujang paste and the cabbage as this make the base of the soup.

This soup can be kept in the fridge for up to a week, and frozen for 3 months.

Check out my video below which features this recipe!

Now set forth and be savvy!

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Ingredients

Makes 6 – 8 portions

  • 1 tbsp avocado oil (or any light tasting oil you have)
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 pkg shiitake mushrooms (117G), sliced
  • 1/2 large green cabbage, sliced into bit sized pieces
  • 2 carrots, diced
  • 1 large zucchini, diced
  • 1 broccoli head, diced with the stem as well
  • ¼ cup gochujang
  • 1 pkg smoked tofu (117G), diced
  • 5 cups water
  • 1 tbsp tamari (or soy sauce)

Directions

  1. Set a large pot on the stove on medium-high heat.
  2. When the pot is hot, sautee the onion and garlic in the avocado oil for a minute until fragrant.
  3. Add the mushrooms and continue to sautee for another minute.
  4. Add the cabbage, carrots, zucchini and stem of the broccoli and continue to sautee again for 2 minutes. If you notice the veggies getting stuck to the bottom of the pot, add a splash of water.
  5. Add the broccoli florets to the pot along with the gochujang. Coat all of the veggies in the paste.
  6. Add the smoked tofu, water and tamari.
  7. Cover the pot and bring up to a boil. Once the pot is boiling, turn the heat down to medium low and let simmer for 20 minutes.
  8. Enjoy!

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Thai Basil Fried Rice with Cashews and Pineapple

Thai Basil Fried Rice with Cashews and Pineapple

Hi Savvys!

I love a good fried rice because it’s so versatile, full of nutrients and super easy to make.  My Thai Basil Fried Rice with Pineapple uses ingredients that I usually have on hand or in the freezer.  In this version, I used regular Italian basil because that’s all I had on hand, but you can use any type of basil and it will be just as delicious.

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Feel free to switch out some of the veggies so you can use up what you have in the fridge.  Comment below on your favourite variation.

Now set for and be savvy!

Makes 4 full meal portions

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Sauce Ingredients

  • 2 tbsp tamari (you can use soy sauce or liquid aminos, your choice)
  • 1 tbsp vegan oyster sauce (also known as mushroom sauce)
  • 1 tbsp rice wine vinegar (substitute white wine vinegar or apple cider vinegar)
  • Juice of 1 lime

Fried Rice Ingredients

  • 2 cups cooked jasmine rice, preferably left over and cooled (1 cup from dried)
  • ½ cup cashews, roughly chopped
  • ½ extra brick of firm tofu, drained and crumbled by hand (I used half of a 350g package)
  • ½ tsp turmeric
  • ¼ black salt/kala namak (optional)
  • 1 tbsp oil
  • 1 small red onion, diced
  • 1 clove of garlic, minced
  • 3-5 Thai green chilies (optional)
  • 4 pieces of king oyster mushroom, sliced (or use brown mushrooms if you can’t find king oyster mushrooms)
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 handful of baby spinach or chopped kale, about 1 cup packed (whatever you have on hand works)
  • 1 cup diced pineapple, drained
  • ½ cup packed basil (I used regular basil from my plant), roughly chopped
  • 1 spring onion, sliced

Directions

  1. Mix all of the sauce ingredients in a bowl and set aside.
  2. Cook your rice ahead of time, even the night before and leave it in the fridge until you’re ready to make this dish.

*Savvy Tip* fried rice is always best with cold, left over rice.  So the next time you have left over rice, save it in the freezer in a container until you’re ready to make some fried rice!

  1. In a bowl, add the tofu and turmeric and kala namak (optional). Mix until the tofu is coated in the mixture (you will know when it’s all bright and yellow).  Set aside.
  2. Heat a wok or a deep frying pan over medium heat. Add the roughly chopped cashews to the dry pan let roast for 2 minutes, tossing constantly so that the nuts are evenly roasted.  Keep an eye on it so you don’t burn it!  Once the cashews are all toasted to your liking (color and scent, you can even try a piece to see if you like it), remove it from the pan and set aside in a bowl to cool.
  3. Place the wok/pan back on the burner and add the oil over medium to high heat (no need to clean the pan). Cook onions, garlic and chilies until fragrant and slightly transparent, about 2 minutes.  Add sliced king oyster mushrooms and arrange them so they’re evenly spread out to maximize surface area for caramelization.  Leave the mushrooms to cook undisturbed over medium heat for about 1 minute; after a minute, flip them so they get color on the other side.  Cook for about 30 minutes.  Add the carrots and celery to the pan and sauté for about 5 minutes until the carrots and celery are fragrant, have nice brown marks and are tender when you press down with a spoon.  If you notice during the 5 minutes that the pan is getting dry, just add a splash of water to prevent sticking.
  4. Add the tofu mixture and stir till the tofu mixture and the spinach/kale and mix through, cook for about 2 minutes.
  5. Turn the heat down to medium low. Add the rice, sautéing it with the veggie mixture until coated and mixed.  Cook for 5 minutes until the rice is heated through.
  6. At this point, turn off the head, add the pineapple, basil, green onion and sauce mixture and mix through. Enjoy!

Check out below on how I prep these bento boxes for plane rides!

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Green Goddess Grilled Cheese

Green Goddess Green Cheese

Hi Savvys!

I am so excited to be posting my first ever sponsored post!  This Green Goddess Grilled Cheese recipe is sponsored by Emborg Canada (@emborgcanada) and features their new line of vegan cheeses.  I received 2 styles of sliced cheese: cheddar and mozzarella.  As soon as I first opened my package and saw the mozzarella slices, there were so many ideas for recipes running through my head that I knew I had to make a post about it.

The Savvy Pantry Green Goddess Grilled Cheese

The cheese: the slices are sturdy, holds up well when grilled in a sandwich and is gooey when you bite into it.  The main ingredient is coconut oil but it does not taste like coconut at all.  It has the familiar saltiness from dairy mozzarella and is just as versatile.  I used 4 slices for this recipe and was pleasantly surprised that you could also re-seal it, meaning I could use the remaining slices for another day.

 

 

 

Since we are getting ready to leave on vacation for our holiday break, this recipe was inspired by the ingredients that I had to use up before we left.  Full of fresh herbs on top of sourdough bread (from my freezer) and sautéed king oyster mushrooms, this grilled cheese is hearty and so satisfying.  Feel free to change up the bread, the type of mushroom and the ratio of herbs.  It will taste just as good!

The Savvy Pantry Green Goddess Grilled Cheese

Enjoy, set forth, and be savvy!

Recipe makes 6-8 sandwiches

Prep Time: 20 minutes

Cook Time: 10 Minutes

Ingredients

Green Goddess Sauce

  • 1 handful each parsley, cilantro and basil
  • 1 bunch of green onion, roughly sliced
  • 2 garlic cloves
  • Juice from 1 lime
  • ¼ cup avocado oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Sauteed King Oyster Mushroom

  • 2 tsp oil
  • 1 package king oyster mushroom, sliced thinly (170 grams)
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried oregano
  • ½ tsp granulated garlic
  • Salt and pepper to taste

Sandwich

  • 1 package Emborg Mozzarella style cheese
  • 8 slices of your favourite bread
  • ¼ cup vegan butter (I used vegan Becel)

Directions:

For the Sauce:

Throw all of the sauce ingredients into a blender (or food processor) and blend until smooth.  Scrape down and process again to make sure all of the ingredients are well blended.

For the mushrooms:

Add oil on medium high to a grill/frying pan.  Once the oil is hot enough (test by adding 1 slice of mushroom and if it sizzles, it’s ready), add all of the sliced mushrooms.  Try to place them in a thin layer and try not to overlap (it’s ok if you do!).  Let it cook for 2 minutes.  Using a wooden spoon, sautee the mushrooms so they lie on their other side, and add the rest of the ingredients.  Cook for another minute (make sure all of the balsamic vinegar has cooked off).  Turn off heat and set aside for sandwich assembly.

Assembly:

Lay out all of the bread on a cutting board (you may have to do 4 slices at a time, 2 sandwiches at a time).

Spread about 1 tbsp green goddess sauce onto 4 slices of the bread.  Arrange the mushrooms evenly on the remaining 4 slices of bread.  Add a slice of Emborg Mozzarella style cheese onto each of the mushroom slices.  Place the green sauce sliced bread on top of the cheese sliced bread, with the sauce on top of the cheese.

Using the same pan you cooked the mushrooms in (mainly because I’m lazy and try not to dirty too many pans), place on top of your stove on medium low.  Butter 1 side of each sandwich with about ½ tbsp. of vegan butter (or as much as you want).  Carefully take a sandwich and place the buttered side onto the hot pan.  Butter the other side of the sandwich with another ½ tbsp. of vegan butter.  After about 2 minutes (be careful not to burn!), flip and cook for another minute or so (until you are satisfied with the brownness).

Set the sandwiches back onto your cutting board and let rest for a minute before slicing into it.  Enjoy!  If you have leftover green goddess sauce, use as dipping sauce or use in another recipe (be Savvy)!

The Savvy Pantry Green Goddess Grilled Cheese