Here’s a vegan turkey sandwich that is great for lunch or anytime.
| Servings |
1 sandwich
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 519 | 10mg | 4g | 56g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
12.1 | Water saved (gallons) [animal consumption only] |
 |
18.3 | Manure (pounds) not deposited into the environment |
 |
34.5 | Grains / feed (pounds) not consumed by animals |
 |
44.9 | Methane (gallons) not created by animals |
 |
549.3 | CO2 (pounds) not released into the atmosphere |
 |
.375 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
Ingredients
- 4 slices wheat bread
- 6 oz turkey roast (meatless) (sliced)
- 2 Tbsp mayonnaise (eggless)
- 1 avocado (sliced)
- 1 tomato (sliced)
- 2 oz cheddar cheese (soy) (sliced)
- 2 tsp mustard (Dijon)
- 1 oz Romaine lettuce
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare the turkey roast (meatless) according to the package directions.
- Toast the bread and add the mayo substitute onto each slice of bread.
- Assemble the sandwich with the remaining ingredients.
Recipe Notes
If desired, add caramelized onions, roasted red bell peppers, meatless bacon, and/or arugula.
© Mainly Vegan LLC