Vegetable sandwich on multigrain bread

The Veginator

I had this idea to make a sub sandwich for lunch and it turned out so ridiculously good! The key here
is my JF Simple Mustard Vinaigrette mashed into the avocado to add that extra depth of flavor.
Totally clean and easily customizable! Serves 1.


1 grain-free baguette, sliced (I like Unbun)
Dijon mustard
1 slice plant-based gouda cheese, halved (I like 365)
Hot cherry peppers, to taste (I like Jeff’s Garden)
Alfalfa sprouts, to taste
JF Avocado Mash
JF Vegan Shiitake Bacon

JF Vegan Shiitake Bacon:

1⁄2 tsp of olive oil
1 package shiitake mushrooms, sliced
2-3 tsp coconut aminos or tamari
11⁄2 tsp maple syrup
1 tsp liquid smoke
1 tsp smoked paprika
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

JF Avocado Mash:
1⁄2 avocado, mashed
JF Spicy Salt, to taste
1 Tbsp JF Simple Mustard Vinaigrette


Vegan Shiitake Bacon
Preheat the oven to 400. Warm the olive oil in a large pan over medium-high heat.

Add the mushrooms, coconut aminos, maple syrup, liquid smoke, and paprika. Combine well, coating the mushrooms evenly. Season with JF Spicy Salt and fresh cracked black pepper to taste.

Sauté for about 7 minutes, less time than the original recipe calls for, these will be slightly less dehydrated and have a nice bite.

Cool completely before assembling.

Avocado Mash
In a small bowl lightly mash your avocado with the back of a fork. Season with JF Spicy Salt and dress in a spoonful of JF Simple Mustard Vinaigrette.

The Veginator
Using the grain-free baguette as your base, layer on your ingredients starting with the dijon and sliced gouda. Build upwards with your hot cherry peppers, sprouts, avocado mash, and shiitake bacon. Enjoy!

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