Description
These pretty vegan Open Faced Sandwich with Sugar Beets and Shaved Fennel are based on the traditions of Scandinavia—make them up in 10 minutes with only 7 ingredients!
Ingredients
Scale
- 8 slices whole grain crispbread (i.e., Wasa)
- 8 small leaves lettuce
- 8 ounces vegan white cheese (i.e., feta, Monterrey jack, or cashew cheese), sliced into 8 (1- ounce) rectangles
- 1 (16-ounce) jar sliced pickled beets, drained
- 1 small fennel bulb, shaved or sliced into very thin slices, reserving fronds for garnish
- ½ cup cultured plain almond yogurt, unsweetened, unflavored
- 8 fennel fronds
Instructions
- Arrange whole grain crispbread on cutting board.
- Top each crispbread with: 1 lettuce leaf, 1-ounce rectangle vegan cheese, 4 slices pickled beets, 4 slices fennel, 1 tablespoon dollop almond yogurt, and fennel frond.
- Serve immediately.
- Makes 4 servings (two open faced sandwiches each).
Notes
To make this recipe gluten-free, use gluten-free crispbread.
- Prep Time: 10 minutes
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 1 g
- Sodium: 775 mg
- Fat: 19 g
- Saturated Fat: 14 g
- Carbohydrates: 47 g
- Fiber: 9 g
- Protein: 7 g
