INGREDIENTS
1 1/3 cups
water
1/2 cup
roasted red peppers (skin & seeds removed) or pimiento pieces
1/3 cup
quick-cooking rolled oats
1/4 cup
nutritional yeast flakes
3 tbsp
fresh lemon juice
2 tbsp
kuzu, arrowroot or cornstarch
1 tbsp
sesame tahini
2 tsp
onion powder (I used about 2 Tbsp fresh chopped onion)
1 1/4 tsp
salt
1/4 tsp
each: garlic powder (I used 2 cloves chopped garlic), ground dill seed or coriander, dry mustard, and paprika.
cayenne
8
slices of bread (use rice bread to make this recipe gluten free)
Tomatoes or salsa (optional)