Makes 2 Sandwiches:
1 medium delicata squash
1/2 cup arugula
4 slices sandwich bread of choice
1/4 cup sprouts (optional)
Coconut Bacon Ingredients:
1/2 cup coconut flakes
2 tsp coconut oil
2 tsp Tamari
2 tsp hot sauce
1 tsp maple syrup
pinch of paprika
pinch of sea salt
Spicy Vegan Dressing Ingredients:
1/4 cup Hellmann’s Vegan Carefully Crafted Sandwich Spread
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp hot sauce
1 tsp freshly squeezed lemon juice
salt and pepper to taste
Preheat oven to 350 F. Combine all ingredients for coconut bacon in a small mixing bowl. Mix well, and spread evenly onto baking sheet (try to make sure pieces do not overlap). Bake for 5 mins. After 5 mins, take the coconut bacon out of the oven and stir, dispersing the pieces evenly. Bake for another 5 minutes, or until crispy and browned.
While coconut bacon is cooking, wash and cut delicata squash in half lengthwise. Scoop out the seeds and discard. Cut each half of the delicata into 1/2 inch segments (half moon shape). Place on baking sheet and drizzle with olive oil, salt and pepper. Increase oven temp to 375 F and roast for 20-30 minutes, or until slightly browned and tender.
Combine all ingredients for spicy vegan dressing in a small ramekin or mixing bowl. Whisk together with fork until well incorporated.
Toast 4 slices of bread. For each sandwich, spread spicy vegan sauce on both slices of toasted bread. Assemble the sandwich with arugula, squash, coconut bacon, and sprouts (optional).