I’m a big fan of eggplant parmesan, so I decided to make a vegan version of an eggplant parmesan sandwich. Boy, am I sure glad I did! This sandwich is easy to assemble, and SO good to taste. I have a feeling I’ll be re-making this savory masterpiece often.
Servings: 4-5 sub-style sandwiches
Duration: 30-35 minutes
What you’ll need:
For the eggplant parm:
WET COATING
- 1/2 cup unsweetened almond milk (or another non-dairy milk)
- 1 tsp cornstarch (or arrowroot starch)
FLOUR COATING
- 1/2 cup all-purpose flour
- 2 Tbsp cornstarch
- 1 pinch sea salt
DRY COATING
- 1/3 cup of panko breadcrumbs
- 1/4 cup cornmeal
- 1/4 cup vegan parmesan cheese (recipe here: https://thefaithfulvegancook.tumblr.com/post/182971546809/garlic-and-white-wine-infused-pasta-sauce)
- 1 tsp dried oregano
- 1/4 tsp sea salt
EGGPLANT
- 1 large eggplant, sliced into 1/8 inch pieces
- olive oil for cooking, to taste
For the sandwich:
- olive oil for cooking, to taste
- your favorite sub bread
- 1 6oz bag of spinach (rinsed and dried)
- 3 Tbsp minced garlic
- sundried tomatoes (to taste)
- vegan mozzarella (to taste)
- marinara sauce (store bought is fine)
- cracked black pepper and red pepper flakes (to taste)
Directions:
For the eggplant parmesan:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Also, prepare your dipping stations:
Bowl one (flour coating): mix flour, cornstarch, and salt
Bowl two (wet coating): mix together almond milk and cornstarch in one bowl
Bowl three (dry coating): mix panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and salt
2. Next, dip eggplant slices in flour mixture, then wet coating, and then dry mixture and arrange dipped rounds on a clean plate.
3. Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil. Let the oil heat for 1 minute. Then add 4-5 eggplant rounds at a time until golden brown.
4. Add your eggplant to a baking sheet. Once all your eggplant has been pan-fried, bake it for 10-15 minutes or until crispy and golden brown, flipping once around the halfway mark to promote even baking.
For the sandwich:
1. While your eggplant is baking, heat a large skillet with olive oil over medium heat. Once your skillet is heated, add in your spinach, sundried tomatoes, and garlic, mixing to combine. Stir occasionally until the spinach is wilted and the sundried tomatoes and garlic release a fragrant aroma. Remove from heat and set aside.
2. In a small sauce pan, heat your desired amount of marinara sauce to top on your sandwiches. (~ 2 cups)
3. Slice your sub bread and top with a desired amount of shredded vegan mozzarella (I use the Trader Joe’s brand).
Optional: In the last few minutes of your eggplant baking, place your sub bread in the oven for warm, crispy bread and melted cheese.
4. Once your eggplant is finished baking, add 3-4 rounded slices to each sub and finish topping with spinach, garlic, sundried tomatoes, marinara sauce, red pepper flakes, and cracked black pepper.
Now, it’s time to take a big bite of that savory deliciousness! Bon Appetit!
- The Faithful Vegan -
*please note that the crispy eggplant in this recipe was inspired by the Minimalist Baker, but has been altered to fit my preferences.
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Looking for a savory, flavorful substitute for mac and cheese? I got you, friend! This dish will satisfy all of your “cheesy” cravings, I guarantee it!
Hardest thing to give up when going plant-based? Cheese. 100% cheese. Friends, I love cheese. Grilled cheese, cheese curds, cheese fries, cheese everything. The worst part? I don't enjoy store brand cheese substitutes! So when I tried making this Butternut Mac, I wasn't expecting much. I got out the squash, cashews, some garlic, and went for it...
HOLY COW. Friends, this "cheese" sauce is so yummy, so creamy, and is seasoned perfectly to give that cheesy vibe. Other benefits? It's healthier, my stomach doesn't hurt, and the animals are happy. I canNOT wait for you to try it for yourselves!
Servings: ~6
Duration: ~40-45 minutes
What you’ll need:
- 5 cups peeled and cubed butternut squash (I bought some from the frozen section - otherwise you will have to roast it)
- 2 Tbsp olive oil
- 1 1/2 Tbsp garlic
- 2 1/4 tsp salt
- Ground black pepper, to taste
- 1Ib elbow macaroni (or any other fun pasta shape!) *to make gluten free, use a gluten free pasta
- 1/2 cup raw cashews
- 2 cups water, plus more as needed
- 1/2 tsp dried rosemary
Optional (highly suggested) toppings:
- Cayenne pepper (added spice)
- Nutritional yeast flakes (added cheesy flavor, texture similar to bread crumbs)
Directions:
1. Heat butternut squash according to package instructions. In a large bowl, toss it with the olive oil, 1/4 tsp salt, and season with pepper.
2. Bring a large pot of salted water to boil over high heat. Cook your pasta according to the package instructions. Drain the pasta and return it to the pot, off the heat.
3. In a blender, combine your butternut squash, water, cashews, garlic, rosemary, and remaining 2 1/4 tsp of salt. Blend on a high speed for 1-2 minutes, until the texture is very smooth.
4. Add your sauce to the pot with your pasta and toss to coat. Adjust your seasoning to your taste. If you feel your sauce is too thick, this is where you add in any extra water, 1 Tbsp at a time. Complete this process until the desired consistency is reached.
5. Top with cayenne pepper for spice and nutritional yeast flakes for extra cheesiness.
