My daughters prepared an amazing brunch this morning for this year’s mom’s day treat. Gluten-free vegan, almond and coconut pancakes (holy deliciousness batman!) and my own recipe for sweet potato hash, fruit, bagels and eggs (for those that can eat bagels and eggs). We were so hungry and busy with my grand babies, that none of us thought to take some pics of this yummy fiesta of food.

It’s hard to believe we would ever need to eat again after that, but alas, by mid-afternoon, we were looking for a quick and easy meal. My honey had a hankerin’ for some kind of sandwich . . . Being a gluten-free vegan might seem to limit options when it comes to sandwiches, but my father, the sandwich-meister master would be proud of this one.

Here’s what I used:

Udi’s whole grain GF bread – toasted

Fakin Bacon (LightLife Organic Smoky Tempeh Strips) – cooked 

Spectrum Organics (Light Canola Vegan Mayo)

Homemade oven-dried cherry tomatoes – YUM! I try to make a batch of this every week

Lettuce

Fresh ground pepper

It was a hit and made my relatively newly vegan husband VERY excited, because he said he felt like he was eating a meaty sandwich.