Holiday Sandwich With Fried Onions, Cranberry Aioli, and Roasted Squash

These sandwiches are a holiday feast served between two crispy toasted rolls. The patty is made of mushrooms and chickpeas and though it doesn't include any binding, it stays together relatively well. It dries out, but because the acorn squash is very moist, together, they work in harmony. It's topped with fried onions, a tangy, creamy, and sweet cranberry aioli, and steamed kale. Toast the bread and then you're in business.

HOLIDAY SANDWICH WITH FRIED ONIONS, CRANBERRY AIOLI, AND ROASTED SQUASH [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CHICKPEA PATTIES:

• 1 3/4 cups or 1 (15-ounce) can chickpeas, drained
• 3 ounces trimmed Shiitake mushrooms, trimmed of stems
• 1 tablespoon dark miso
• 1 tablespoon nutritional yeast
• 1/2 teaspoon onion granules
• 1/2 teaspoon garlic granules
• 1/2 teaspoon thyme
• 1/2 teaspoon sage

FOR THE FRIED ONIONS:

• 1 medium onion, sliced very thin
• 2 tablespoons arrowroot or cornstarch
• Oil spray, as needed

FOR THE CRANBERRY AIOLI:

• 1/4 cup cranberry sauce
• 1/4 cup vegan mayonnaise or plain non-dairy yogurt

FOR THE TOPPINGS:

• Sea salt and black pepper
• 1 medium acorn squash, cut into 4 sections
• 1 bunch kale, tough stems removed and finely chopped
• 4 crusty gluten-free rolls, split

PREPARATION

TO MAKE THE PATTIES:

1. Preheat the oven to 350°F.
2. Combine the chickpeas, mushrooms, miso, yeast, onion, garlic, thyme, and sage in a food processor. Process until finely ground. Divide the mixture into four portions and form into patties about the size of your rolls. Transfer to a parchment or silicone mat-lined baking sheet.
3. Add the squash quarters to the pan and season with salt and black pepper. Bake for 20 minutes. Flip the patties and the squash and bake for another 20 minutes. If the squash is tender, remove it from the pan. Continue to bake the patties for another 15-20 minutes or until golden brown and they hold together fairly well.

TO MAKE THE ONIONS:

1. Combine the onion, starch and spray with oil. Transfer to the basket of an air-fryer and cook until semi-crisp, about 10-15 minutes. Shake the basket after every 5 minutes and make sure not to burn. The onions will become crispy after they sit for a minute off the heat.

TO MAKE THE CRANBERRY AIOLI:

1. Combine the cranberry sauce and mayonnaise. Mix well. Set aside.

TO ASSEMBLE:

1. Steam the kale until very tender and toast the rolls. Season the kale with salt and pepper.
2. Assemble the sandwich by spreading the bottom and top with the aioli. Add kale, a patty. Scoop out the squash from the shells and add one to the sandwich. Top with onions and serve.

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