Roasted Vegetable Sandwiches with Garlic Avocado Aioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty roasted vegetables—broccoli, bell peppers, and mushrooms—piled onto rolls with a creamy garlic avocado aioli. This vegan sandwich is satisfying and ready in about an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium garlic bulbs
- 1 tablespoon olive oil
- 2 ripe avocados
- 3 tablespoons lemon juice
- 3/4 teaspoon salt, (or to taste)
- 1/2 cup fresh basil leaves
- 3-4 tablespoons unsweetened non-dairy milk, (as needed)
- 8 ounces cremini mushrooms, (cleaned and sliced)
- 1 medium broccoli crown, (broken into florets)
- 1 medium red bell pepper, (sliced into strips)
- 1 small onion, (roughly chopped)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, (or to taste)
- 1/2 teaspoon black pepper, (or to taste)
- 4 (6 inch) sandwich rolls, (sliced open and optionally toasted)
- Fresh basil
- Red pepper flakes, (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 979mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 133mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 979MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.