Alicia Silverstone Instagram – This recipe is naughty and nice at the same time! 🤤😍 It’s one of my favorites from my book #TheKindDiet. If you’re looking for a new dish to try, I highly recommend this yummy meal (it’s perfect for the holidays!). It’s fulfilling, delicious, and your kids will be asking for more (so will you…) PS: The Italian Field Roast Sausage works best in the dish. Let me know how you like it ❤️ See below for the full ingredient & preparation list. INGREDIENTS: 4 to 6 1-1.5 oz Italian-style soy sausages (I also tried Apple & Sage) ⅓ cup fruit-sweetened apricot jam ¼ cup Vegenaise 1-½ tsp chopped fresh thyme or 1/2 tsp dried ¼ tsp freshly ground black pepper 8 frozen whole grain waffles, toasted 4 Tbsp oil-packed sun-dried tomatoes, drained and chopped 1-½ cups arugula (or romaine lettuce) 4 slices vegan mozzarella PREPARATION: 1. Cook the sausage according to package directions until browned in a large skillet. Transfer the sausage to a cutting board, and when cool enough to handle, slice each sausage in half lengthwise then in half crosswise. 2. Stir together the jam, Vegenaise, thyme, and pepper in a small bowl. 3. Wipe out the skillet you cooked the sausages in and place over medium heat or preheat a panini press or countertop grill. Spread each waffle with 1 tablespoon jam mixture. Sprinkle sun-dried tomatoes over 4 waffles and layer each sandwich with arugula, 1 cheese slice, and one-quarter of the sausage slices. Top each sandwich with the remaining waffles. 4. Brush the heated pan, panini press, or grill with oil. Add the sandwiches, and cook 3 to 5 minutes or until the cheese is melted, making sure to turn the sandwich once if you are using the skillet method. Cut the sandwiches in half, and serve. For more delicious and vegan recipes, check out my book #TheKindDiet, available on Amazon.com or by visiting my website at TheKindLife.com. #vegan #recipe #yum