Make the bean spread: Place the olive oil, garlic, beans, cilantro, and lemon juice in a food processor and process until a smooth puree forms. Season to taste with salt and pepper. Then set-aside.
Layer the vegetarian bacon in a nonstick pan on medium heat. Cook on both sides until golden brown (refer to the directions on the packaging for cooking).
Prepare the vegetables for the sandwich per the instructions above.
Lightly toast the roll. Then spread both insides with the bean spread.
Layer with arugula, carrot, “bacon,” avocado, and tomato on one half of the roll, then top with the other half.
Cut in half and serve with apple slices, peanut butter, and lemonade.