Red Pepper Sandwich Spread (vegan!)

A crunchy piece of French bread. Roasted eggplant. A spicy vegan spread. Salad. Basil.
Have a bite and enjoy!

Red Pepper Sandwich Spread

Ingredients:

2 red bell peppers

Bake in the oven at 175°C (350°F) for 30 minutes.
Then remove seeds and chop into medium sized pieces.

1 cup cashew nuts
¼ cup sunflower seeds
¼ cup nutritional yeast
1 bird’s eye chili, dried
1/4 cup basil leaves
Squeeze lemon juice
½ tsp salt
Pepper to taste

Place all ingredients into a food processor and pulse until a creamy spread forms.
Season to taste.
Store in an airtight container for up to a week.

                          

Roasted eggplant:

1 eggplant
1 Tbsp olive oil
Salt, pepper

Cut into thin slices and brush with olive oil. Season with salt and pepper and bake at 175°C (350°F) for 30 minutes.

Assemble the Sandwich:
--> Bread, Red Pepper Spread, roasted eggplant, salad, basil leaves, roasted eggplan, bread