This consisted of a toasted ciabatta bun, red pepper cashew cheese, sautéed portobello mushrooms, artichoke
hearts, red onions, Mama Lil’s peppers, spinach, arugula, and creamy avocado, garlic, and basil pesto. Served with a cup of roasted red pepper sauce for dipping. This was a celebration of delicious veggies with deep and rich flavors from the pesto and dipping sauce. #saveveganrestaurants
