Seitan and Sun-Dried Tomato Pesto Veggie Sandwich

Seitan and Sun-Dried Tomato Pesto Veggie Sandwich Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 20 minutes



1 tablespoon extra virgin olive oil

½ cup cauliflower florets

Pinch of salt

Sun-Dried Tomato Pesto

¼ cup baby spinach, packed

2 tablespoons sun-dried tomatoes packed in oil, drained (save the oil)

1 tablespoon pine nuts

1 clove garlic

2 teaspoons nutritional yeast

Pinch of garlic powder

¼ teaspoon salt

1 tablespoon oil or reserved oil from the sun-dried tomatoes

To Assemble

2 slices flatbread

1 ounce baby spinach

¾ cup Slow Cooker Maple Breakfast Links, sliced

2 slices red onion



2Preheat the oven to 425°F.

3Sprinkle the oil on a baking sheet. Lay the cauliflower on the oil and sprinkle with salt. Toss with your hands to get the oil dispersed onto the cauliflower. Bake for 20 minutes or until the cauliflower can be pierced easily with a fork. Remove and set side.

4Sun-Dried Tomato Pesto

5Place all of the pesto ingredients in a small food processor, starting with the spinach. Process until well blended.


7Lay out the flatbreads. Spread half the pesto on each flatbread. Divide the spinach, seitan, cauliflower, and onion between the flatbread slices. Fold each flatbread to overlap and secure with decorative picks.

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