Vegan Submarine Sandwich

Ingredients: Roasted Garlic Mayo 1 head garlic 1 teaspoon olive oil ¼ cup vegan mayo Submarine sandwiches 6" baguette - I used half a bag of Pamela's pizza mix to make my bread

Ingredients: Roasted Garlic Mayo 1 head garlic 1 teaspoon olive oil ¼ cup vegan mayo Submarine sandwiches 6" baguette - I used half a bag of Pamela's pizza mix to make my bread

Ingredients: Romaine lettuce 4 slices of vegan mozzarella sliced thin 1 ½ slices tofu bacon 4-5 slices of tomato

Ingredients: Romaine lettuce 4 slices of vegan mozzarella sliced thin 1 ½ slices tofu bacon 4-5 slices of tomato

Ingredients: Slices red onion 2 peperoncinis thinly slices (optional) 5 Kalamata olives sliced 2 teaspoons red wine vinegar 2 teaspoons extra virgin olive oil

Ingredients: Slices red onion 2 peperoncinis thinly slices (optional) 5 Kalamata olives sliced 2 teaspoons red wine vinegar 2 teaspoons extra virgin olive oil

Roasted Garlic Mayo: Preheat oven to 450°. Slice about ½″ off the head of garlic (the pointy end), exposing the cloves, and leaving the skin on.

Roasted Garlic Mayo: Preheat oven to 450°. Slice about ½″ off the head of garlic (the pointy end), exposing the cloves, and leaving the skin on.

Put the garlic in aluminum foil and drizzle a teaspoon of olive oil on top. Cover the garlic with the aluminum foil. Roast at 450° for 35-40 minutes, or until tender. Let cool.

Put the garlic in aluminum foil and drizzle a teaspoon of olive oil on top. Cover the garlic with the aluminum foil. Roast at 450° for 35-40 minutes, or until tender. Let cool.

Squeeze garlic out of skin, mash with a fork, and mix with vegan mayo. Submarine Sandwich: Slice baguette in half. Dig some of the bread out to get better bread to filling ratio.

Squeeze garlic out of skin, mash with a fork, and mix with vegan mayo. Submarine Sandwich: Slice baguette in half. Dig some of the bread out to get better bread to filling ratio.

Spread roasted garlic mayo on one slice. On the other slice, drizzle red wine vinegar and extra virgin olive oil. Layer Romaine lettuce, vegan mozzarella,

Spread roasted garlic mayo on one slice. On the other slice, drizzle red wine vinegar and extra virgin olive oil. Layer Romaine lettuce, vegan mozzarella,

tofu bacon, sliced tomato, red onion, peperoncinis, and black olives on one slice of the baguette. Top with the other slice of bread.

tofu bacon, sliced tomato, red onion, peperoncinis, and black olives on one slice of the baguette. Top with the other slice of bread.

Click to get  the recipe @ createmindfully.com