• Loaf vegan french bread
  
• 15-20 fresh mushrooms, depending on size and personal taste
  
• soy non-hydrogenated vegan margarine.
  
• Two or three cloves garlic
  
• 1/3 lb. of tofu cheese
  

Turn oven to broil. Slice mushrooms and mince garlic into a skillet.
Saute with the butter on medium heat until the mushrooms are
cooked and the garlic tender.

Place the loaf on a cookie sheet and slit the vegan bread lengthwise, but
don't cut it completely in half. Probably about 3/4 the way through
it's thickness. Spread the mushrooms and margarine into the open vegan bread, and slice the
cheese thinly, about 1/8" to 1/4" thick. Place it on top of the
bread, covering the mushrooms completely. You may want to add a few
pats of margarine to the top edges of the vegan bread.

Place on the top rack of the oven and broil until vegan bread and cheese
turn brown.

SUGGESTIONS: This makes an excellent appetizer when cut into small pieces.
A side to a rice dish or pasta, or as I prefer, an entree!!!
For crustier vegan bread, place loaf directly on oven rack . . . .
but be careful that there are no holes in the bottom of the loaf!!

Serves: flexible

Preparation time: 15 minutes

Nutrition Information: I have no idea!!
The calories in vegan bread we really can't get around, but . . . we eat it anyway!!