By michael - March, 30th 2014

Vegetarian food is generally lower in fat, especially saturated fats, and much higher in fiber, than animal based foods. However, a vegetarian, like a meat eater, has to watch his/her intake of calories, snack foods, refined carbohydrates, whole milk dairy products, and non-meat junk foods.

This sandwich is chock full of vegetables, both cooked and raw. It’s got a great, healthier version of Thousand Island dressing as a sauce. While it’s super tasty, it’s also a little messy, so make sure you have a supply of napkins before you dig in!

Ingredients
4 cups mushrooms, sliced
3 cups onions, sliced
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon granulated onion
5 cups small broccoli florets
2 tomatoes, sliced
3 avocados, sliced
1 cup clover sprouts, or sprouts of choice
6 pita pockets, cut in half

Sauce
1 cup Vegenaise*
3 tablespoons tomato paste
1 teaspoon horseradish, fresh, grated or jarred
4 tablespoons palm sugar* (add more to taste)
¼ cup water

• Sauté onions in 1½ tablespoon olive oil until tender and caramelized. Season with ¼ teaspoon each of salt and granulated onion. Remove from pan.
• Follow the same procedure for the mushrooms. Mix onions and mushrooms together and cool to room temperature.
• Blanch broccoli by bringing a pot of water to a boil. Add broccoli and cook for 3 …

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