Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Loaf vegan french bread
- 15-20 fresh mushrooms, depending on size and personal taste
- soy non-hydrogenated vegan margarine.
- Two or three cloves garlic
- 1/3 lb. of tofu cheese
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Directions
Turn oven to broil. Slice mushrooms and mince garlic into a skillet. Saute with the butter on medium heat until the mushrooms are cooked and the garlic tender.
Place the loaf on a cookie sheet and slit the vegan bread lengthwise, but don't cut it completely in half. Probably about 3/4 the way through it's thickness. Spread the mushrooms and margarine into the open vegan bread, and slice the cheese thinly, about 1/8" to 1/4" thick. Place it on top of the bread, covering the mushrooms completely. You may want to add a few pats of margarine to the top edges of the vegan bread.
Place on the top rack of the oven and broil until vegan bread and cheese turn brown.