Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

This was a quick supper that I made a few nights ago-- no real recipes needed!  For the sandwich, I wanted to make a savory one using my new Slow Cooker Salted Caramel Pear Butter (it's so tasty that I'm trying to devise ways to use it other than on toast).  I had some Daiya Mozza Shreds in the freezer and also a chunk of frozen leftover homemade seitan "pork tenderloin".  So, here's what I did:

The ingredients: Bottom left to right-- slices of seitan "pork", DH's homemade bread (mostly whole wheat with some oats), fresh Italian parsley that grows in pots on my deck (you could use arugula instead); Salted Caramel Pear Butter, my homemade lowfat vegan mayo, Daiya shreds (or use any favorite vegan cheese), and, in the middle, my homemade palm oil-free vegan Buttah.

Heat up your indoor grill or panini maker. The mayo goes on both sides of the bread and the seitan slices (and freshly-ground black pepper) on one bread slice; the pear butter on another.


Over the pear butter goes the Daiya shreds (or any favorite vegan cheese), and then the sliced Italian parsley (or use arugula if you have it around).