These vegan chopped cheese mini's take you back to growing up in NY, offering a moment of organized chaos in every bite. Perfect for Super Bowl gatherings or a nostalgic plant-based treat.
Preheat oven to 350'F. Add tvp to a heated cast iron pan coated with oil. Mix in veggie base and seasonings through salt & pepper. Stir fry on medium/low heat, stirring frequently until golden brown. Create space in the center of the pan and add onions and pepper. Mix in well. Cover and cook on low until veggies soften. Remove from heat. Cut buns in half. Cover both sides with mayo and ketchup if that's your vibe. Add chopped mixture onto bottom half of bun. Use a small circle cookie cutter to cut cheese into pieces that will fit on your sandwich if you feel fancy. Place top bun on top. Line a baking sheet with parchment paper. Dab a little garlic butter mixture on the spot where you wish to place your sandwich. Place sandwich on baking sheet, then coat with garlic butter mixture. Bake in oven for 5-8 minutes or until cheese is melted. Remove from oven and let cool. Then add lettuce and tomatoes and enjoy.
For the "Garlic Butter Sauce": Whisk all ingredients (Melted vegan butter, minced garlic, fresh chopped parsley, crushed red peppers) together in a bowl.
