Holiday Sandwich

Makes 4 servings

www.ZsusVeganPantry.com

Patties:

1 3/4 cups or 1 (15-ounce) can chickpeas, drained

3 ounces of trimmed shiitake mushrooms (trimmed of stems)

1 tablespoon dark miso

1 tablespoon nutritional yeast

1/2 teaspoon onion granules

1/2 teaspoon garlic granules

1/2 teaspoon thyme

1/2 teaspoon sage

Onions:

1 medium onion, sliced very thin

2 tablespoons arrowroot or cornstarch

Oil spray, as needed

Sauce:

1/4 cup cranberry sauce

1/4 cup vegan mayonnaise or plain nondairy yogurt

Other:

Sea salt and black pepper

1 medium acorn squash, cut into 4 sections

1 bunch kale, tough stems removed and finely chopped

4 crusty rolls, split

1. Patties: Preheat the oven to 350-degrees F. Combine the chickpeas, mushrooms, miso, yeast, onion, garlic, thyme and sage in a food processor. Process until finely ground. Divide the mixture into 4 portions and form into patties about the size of your rolls. Transfer to a parchment or silicone mat lined baking sheet. Add the squash quarters to the pan and season with salt and black pepper. Bake for 20 minutes. Flip the patties and the squash and bake for another 20 minutes. If the squash is tender remove it from the pan. Continue to bake the patties for another 15 to 20 minutes or until golden brown and hold together fairly well.

2. Onions: Combine the onion, starch and spray with oil. Transfer to the basket of an air-fryer and cook until semi-crisp, about 10 to 15 minutes. Shake the basket after every 5 minutes and make sure not to burn. The onions will become crispy after they sit for a minute off the heat.

3. Sauce: Combine the cranberry sauce and mayo. Mix well. Set aside.

4. Steam the kale until very tender and toast the rolls. Season the kale with salt and pepper.

5. Assemble the sandwich by spreading the bottom and top with the aioli. Add kale, a patty. Scoop out the squash from the shells and add one to the sandwich. Top with onions and serve.