1/2 lb broccoli florets
1 lb portobello mushrooms
1/2 red onion, sliced
Coconut or EVOO
8 slices of whole-wheat bread
Sprinkling of dried thyme and of dried basil
4 oz sliced mozzarella style vegan cheese (or regular mozzarella for those eating milk products)
1. Boil or steam broccoli to taste. Meanwhile, saute mushrooms and onions over medium heat until mushrooms are soft and onion is translucent. Remove from heat and set aside
2. Build sandwich-Place a quarter of mushroom mix onto each of 4 slices of bread. Add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella style cheese and top with bread.
3. Toast in toaster oven or bake at 250 for about 5 minutes, until cheese is melted and bread is golden brown.