Open-faced Creamy Bacon and Tomato Mushroom Melt over Toasted Ancient Grain Bread

This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.

Ingredients:

1 firm ripe organic roma tomato

1 cup sliced mushrooms

6 slices Turtle Island Foods Smokey Bacon Tempeh

Two thick slices organic Ancient Grain (whole grain) bread

1 heaving tablespoon Asano Miso

1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)

Handful of Daiya cheddar shreds

1 tbsp minced garlic

A splash or two of almond milk

Salt and Pepper

Method:

Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.

Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.

Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.

Toast bread in toaster.

Brown tempeh in non-stick pan.

Slice tomato and place on toast. Salt and pepper the tomato slices to taste.

Place tempeh on tomato slices.

Smother entire sandwich with the creamy mushroom sauce.

Enjoy!

*Courtesy of Jenny Duffy

~The Vegan Project

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