Roasted veggie sandwich with walnut pâté

Imagine biting into a sandwich that’s bursting with flavors, textures, and pure plant-based goodness. That’s exactly what you’ll experience with my roasted veggie sandwich with walnut pâté. This isn’t just any sandwich—it’s a hearty, satisfying meal that brings together the earthiness of roasted vegetables with the rich, nutty depth of homemade walnut pâté. Perfect for lunch, dinner, or whenever you’re craving something wholesome and delicious, this sandwich is a must-try for anyone looking to elevate their plant-based eating. Get ready to fall in love with every bite!

Your choice of veggies (but I chose):

1 sweet potato, sliced

1/2 onion, sliced

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

1 pack of button mushrooms

Avocado oil, to roast

Salt to taste

Walnut pâté

⅔ cup raw walnut halves

2 cloves of garlic

½ tsp salt

½ tsp smoked paprika

1 tsp balsamic vinegar

1 to 2 Tbsp water for thinning

pepper to taste

1/2 avocado

Your choice of bread (I use leftover rye bread)

Your choice of greens (I used massaged kale)

Set oven to 450°. Place veggies on baking sheet (put mushrooms bottom sides up) and coat with avocado oil. Then, sprinkle a little salt over the veggies. Place in the oven for 15 minutes then flip (except the mushrooms) and roast the other side for an additional 15 minutes. While veggies are roasting, start walnut pate. Place walnuts, garlic, paprika, and salt in food processor and place on high. While food processor is going, put balsamic vinegar and water in the mixture. Scrape the sides of the bowl and continue. Process until it is the preferred texture. Toast your bread and layer your sandwich. And enjoy.

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