SEITAN AND SUN-DRIED TOMATO PESTO VEGGIE SANDWICH

SERVES 2 PORTIONS

FOR THE CAULIFLOWER

1 tbsp extra virgin olive oil

1⁄2 cup cauliflower florets

Pinch of salt

FOR THE SUND-DRIED TOMATO PESTO

1⁄4 cup baby spinach, packed

2 tbsp sun-dried tomatoes packed in oil, drained (save the oil)

1 tbsp pine nuts

1 clove garlic

2 tsp nutritional yeast

Pinch of garlic powder

1⁄4 tsp salt

1 tbsp oil or reserved oil from the sun-dried tomatoes

FOR THE ASSEMBLY

2 slices flatbread

28g (1oz) baby spinach

3⁄4 cup Slow Cooker Maple Breakfast Links, sliced

2 slices red onion

NUTRITIONAL VALUES

Calories: 1160kcal
Fat: 8.6g (1.6g S.Fat)
Carbs: 28.7g
Protein: 4.5g
Sugar: 6.1g
Sodium: 873mg

METHOD

CAULIFLOWER
Preheat the oven to 425°F (190°C, or gas mark 5).

On a baking sheet, spread the oil. Place the cauliflower in the oil and season with salt. Toss the cauliflower with your hands to evenly distribute the oil. Bake for 20 minutes, or until the cauliflower is easily pierced with a fork. Remove and place to the side.

SUN-DRIED TOMATO PESTO
In a small food processor, combine all the pesto ingredients, beginning with the spinach. Blend until well combined.

ASSEMBLY
Arrange the flatbreads on a baking sheet. Half of the pesto should be spread on each flatbread. Distribute the spinach, seitan, cauliflower, and onion among the flatbread slices. Each flatbread should be folded in half and secured with decorative picks.